1. Synergistic Effect on Reactive Oxygen Scavenging Activity of Fermented Okara and Banana by XYZ System
- Author
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Kazunari Kadokura, Yoshihiro Sekino, Masami Kawagoe, Toshihiro Sugiyama, Yoshinobu Akiyama, Yasuhiro Komatsu, and Kohei Suruga
- Subjects
Marketing ,Antioxidant ,Ethanol ,biology ,Chemistry ,General Chemical Engineering ,medicine.medical_treatment ,Rhizopus oligosporus ,food and beverages ,chemistry.chemical_element ,biology.organism_classification ,Oxygen ,Industrial and Manufacturing Engineering ,Residue (chemistry) ,chemistry.chemical_compound ,medicine ,Food material ,Organic chemistry ,Fermentation ,Food science ,Scavenging ,Food Science ,Biotechnology - Abstract
As part of a study of the reuse of waste okara (OC), a residue of soybean products and a kind of industrial wastes, a novel antioxidant food material was prepared in which OC fermented with Rhizopus oligosporus (OT) was combined with banana. A synergistic effect on the reactive oxygen scavenging activity (ROSA) between OT and banana was estimated using the method of photon emission scavenging of reactive oxygen by XYZ system, and the activity of a mixture of fermented OC and banana (OTB) 4/3 (OT: banana ratio 4 : 3 by weight) was found to be approximately 30 times that of OC alone. It was concluded that the effective ROSA of OTB is attributable to components in the extraction residue after extraction with 80% ethanol and water. OTB could be useful as a novel antioxidant food material and/or nutritional supplement.
- Published
- 2007