Viewing Article

Add Bookmark

Issue No.Vol. No. 3 Issue No. 2 - Publication Year 2014

AuthorNoriaki SaigusaYuji Teramoto

Article TitleEffects Of Distillation Process On Antioxidant Activity Of Japanese Traditional Spirits Rice-shochu

From Page No.17

To Page No.23

Release Date31-12-2014

Abstract

 

In this study we investigated the effects of the distillation process on the antioxidant activity of Japanese traditional spirits “riceshochu”,
particularly focusing on DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity and lipid peroxidation inhibitory
activity. Using polished rice, white-koji (Aspergillus kawachii) and S-2 yeast (Saccharomyces cerevisiae), we prepared rice-shochu
using both vacuum- and atmospheric-distillation processes. The lipid peroxidation inhibitory activity of vacuum-distilled shochu
was 8.2 (± 0.4) μM BHT eq., whereas that of atmospheric-distilled shochu was 12.3 (±0.7) μM BHT eq., representing a significant
difference (p<0.01). However, DPPH radical scavenging activity of vacuum-distilled shochu was 3.9 (± 1.2) μM Trolox eq., whereas
that of atmospheric-distilled shochu was 3.4 (±0.1) μM Trolox eq., representing no significant difference (p<0.01). Furthermore, we
analyzed the absorption spectra of both types of shochu and observed a common absorption maximum at 260 nm. Notably, the
absorption values of the atmospheric-distilled shochu were higher than that of vacuum-distilled shochu. In addition, HPLC analysis
of potential components with absorption maximum at 260 nm identified two peaks in the atmospheric-distilled shochu that were
not detected in the vacuum-distilled shochu.

 

In this study we investigated the effects of the distillation process on the antioxidant activity of Japanese traditional spirits “rice-shochu”, particularly focusing on DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity and lipid peroxidation inhibitory activity. Using polished rice, white-koji (Aspergillus kawachii) and S-2 yeast (Saccharomyces cerevisiae), we prepared rice-shochu using both vacuum- and atmospheric-distillation processes. The lipid peroxidation inhibitory activity of vacuum-distilled shochu was 8.2 (± 0.4) μM BHT eq., whereas that of atmospheric-distilled shochu was 12.3 (±0.7) μM BHT eq., representing a significant difference (p<0.01). However, DPPH radical scavenging activity of vacuum-distilled shochu was 3.9 (± 1.2) μM Trolox eq., whereas that of atmospheric-distilled shochu was 3.4 (±0.1) μM Trolox eq., representing no significant difference (p<0.01). Furthermore, we analyzed the absorption spectra of both types of shochu and observed a common absorption maximum at 260 nm. Notably, the absorption values of the atmospheric-distilled shochu were higher than that of vacuum-distilled shochu. In addition, HPLC analysis of potential components with absorption maximum at 260 nm identified two peaks in the atmospheric-distilled shochu that were not detected in the vacuum-distilled shochu. 

Attachment[ Attachment - PDF ( 503 kilobytes ) ]