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Study on the Antioxidant Activity of Soybean Products Extracts for Application of Animal Products  

Lee Chi-Ho (건국대학교 축산대학 축산가공학과)
Moon Seong-Yong (건국대학교 축산대학 축산가공학과)
Lee Jung-Chil (건국대학교 축산대학 축산가공학과)
Lee Ji-young (건국대학교 축산대학 축산가공학과)
Publication Information
Food Science of Animal Resources / v.24, no.4, 2004 , pp. 405-410 More about this Journal
Abstract
This study was performed to investigate the antioxidative activity of soybean products extracts using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid (TBA) method for application of animal products. All three extracts (natto, soybean paste, soybean milk extract) were found to have an ability to donate hydrogen to DPPH. Especially, natto and soybean paste extract were more effective than that of soybean milk on the antioxidative activities. Natto and soybean paste extract were stronger than butylhydroxy toluene (BHT), butyl hydroxyl anisole (BHA) (5${\times}$10$^{-4}$ M) and ascorbic acid (5.7${\times}$10$^{-3}$ M) previously well known as antioxidants. These extracts also showed a synergistic effect. TBA values of natto (45.8％) and soybean paste extract (45.2％) were stronger than that of soybean milk extract (33.6％). These results suggest that soybean product extracts have antioxidative activities and synergistic effects.
Keywords
antioxidant; natto; soybean milt soybean paste; animal products;
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