Isolation of 2,4,4′-Trihydroxydeoxybenzoin and 3′-Hydroxydaidzein from Soybean Miso | Zendy

Yasumasa Sugiyama | Zendy; Y. Sakurai | Zendy; Akira Hirota | Zendy

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Isolation of 2,4,4′-Trihydroxydeoxybenzoin and 3′-Hydroxydaidzein from Soybean Miso

Author(s) -

Yasumasa Sugiyama,

Y. Sakurai,

Akira Hirota

Publication year - 2010

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.100073

Subject(s) - dpph , isolation (microbiology) , chemistry , food science , biology , organic chemistry , antioxidant , microbiology and biotechnology

Two 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging compounds were isolated from soybean miso. They were determined to be 2,4,4'-trihydroxydeoxybenzoin and 3'-hydroxydaidzein on the basis of spectroscopic data. In the manufacturing process for soybean miso, 2,4,4'-trihydroxydeoxybenzoin appeared during culture aging, and the quantity of it increased in a time-dependent manner.

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