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《Food Science》 2004-09
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Antioxidative Activity Evaluation Study on Fermented Tofu Extracts by Scavenging DPPH

WANG Li-jun1,LI Li-te1,FAN Jun-feng1,Qi2(1.College of Food Science and Nutritional Engineering, China Agricultuve University, Beijing 100083, China;2.Japan International Agriculture Forest Research Center, Cicheng 305-86, Japan)  
The antioxidative activity of fermented tofu extracts was determined by the capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, and the evaluated unit was expressed as the equivalent concentration of α-tocopherol.After extraction, the antioxidative activities of 14 brands of fermented tofu from the markets were determined. The antioxidativeactivity units of water extracts from the 14 brands were from 2.03 to 11.93μg α-tocopherol/mg, and those of 50% ethanol extractswere from 0.75 to 4.94μgα-tocopherol/mg. The antioxidative activity units of total extracts from the 14 brands were from2.91 to 16.87μgα-tocopherol/mg The brand of LaoGanDie from Guizhou and the brand of MiJiangFuRu from Fujian showedthe highest activity units in all samples.
【CateGory Index】: TS214.2
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