Effects of distillation process on antioxidant activity of Japanese traditional spirits rice-shochu

Saigusa Noriaki, . and Teramoto Yuji, . Effects of distillation process on antioxidant activity of Japanese traditional spirits rice-shochu. pp. 17-23. ISSN 2289-1692

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) M BHT eq. whereas that of atmospheric-distilled shochu was 12.3 (0.7) M BHT eq. representing a significant difference (p0.01). However DPPH radical scavenging activity of vacuum-distilled shochu was 3.9 ( 1.2) M Trolox eq. whereas that of atmospheric-distilled shochu was 3.4 (0.1) M Trolox eq. representing no significant difference (p0.01). 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.

Full text available from: Official URL: http://ijbr.utp.edu.my/uploads/42_111_wrg3p15-02-0...

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) M BHT eq. whereas that of atmospheric-distilled shochu was 12.3 (0.7) M BHT eq. representing a significant difference (p0.01). However DPPH radical scavenging activity of vacuum-distilled shochu was 3.9 ( 1.2) M Trolox eq. whereas that of atmospheric-distilled shochu was 3.4 (0.1) M Trolox eq. representing no significant difference (p0.01). 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.

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Item Type:	Article
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Rice
AGROVOC Term:	Distillation
AGROVOC Term:	Fermentation
AGROVOC Term:	Absorption
AGROVOC Term:	Aspergillus
AGROVOC Term:	Saccharomyces cerevisiae
AGROVOC Term:	Ethanol
AGROVOC Term:	Spectrophotometers
AGROVOC Term:	Gas chromatography
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24056

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