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KMID : 0380619900220030332
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.332 ~ p.336
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Antioxidative Characteristics of Fermented Soybean Sauce on the Oxidation of Fatty Acid Mixture
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Abstract
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Antioxidative characteristics of freeze dried soybean sauce powder (SSP) on the oxidation reaction of linoleic acid mixture(LA) were evaluated by the determinations of peroxide formation, synergistic property, hydrogen donation and lipoxygenase activity. SSP was found to possess a considerable potentiality of antioxidant activity on the formation of hydroperoxides in the LA oxidation reaction system at 50℃ for 144 hrs. 1 his antioxidative effect was increased by the concentration from 0.02% to 0.5% of SSP in the reaction system. Under the condition of presence of ferric chloride (10 ppm) in the reaction system, appreciable effect of SSP on the synergistic antioxidation were observed. On the other hand, hydrogen donation property of SSP onto α, α´-diphenyl-β-picrylhydrazyl was found and inhibitory ability of SSP on LA oxidation was also shown in the reaction system of lipoxygenase-catalized o:idation.
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