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- W644659689 abstract "The fish sauce is the Asian traditional fermented seasoning foods including Japan. In this study, we described of the new methodology to measure the antioxidative capacity of fermented foods using chemiluminescence, and compared the antioxidative capacity of fish sauce with those of soy sauce and histidine-related compounds using IC50 values as inhibition effect against chemiluminescence generated by free radicals. As results, it was found that fish and soy sauces had the high antioxidative capacity. The order of the antioxidative capacity was soy sauces>Fish Sauce (bonito)>Ikanago Shoyu (sand launce)>Nam plaa (anchovy)>Nuoc mam (fish)>Fish Sauce (anchovy)>Fish Sauce (sardine)>Shottsuru (fish), etc.. The relation between the antioxidative capacity and the kind of fish is not clear. Furthermore, the IC50 values were 0.010% and 0.019% of soy sauces, and 0.023% of fish sauce." @default.
- W644659689 created "2016-06-24" @default.
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- W644659689 date "2002-01-01" @default.
- W644659689 modified "2023-10-03" @default.
- W644659689 title "Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method" @default.
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- W644659689 doi "https://doi.org/10.2331/fishsci.68.sup2_1437" @default.
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