Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Peng, Ming-Ye; Liu, Jingyi; Liu, Zhijie; Fu, Bin Xiao; Hu, Yong; Zhou, Mengzhou; Fu, Caixia; Gao, Bing; Wang, Chao; Li, Dong‐Sheng; Xu, Ning

doi:10.1016/j.lwt.2018.01.008

Cited by 39 publications

(32 citation statements)

References 35 publications

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“…All the compounds (I-VI) exhibited very good antioxidant activity in the present study, especially the antioxidant activity of compound III is better than that of Vc used as positive control widely. The results were consistent with that phenolic compounds including flavones are well-known antioxidants (Peng et al 2018). Phenolic compounds are secondary metabolites widely found in fruits, mostly represented by flavonoids and phenolic acids.…”

Section: Resultssupporting

confidence: 89%

Antioxidant phenolic compounds from Chinese white olive (Canarium album L.)

Xiang

Liu

et al. 2020

Bangladesh J. Bot.

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To find antioxidant compounds from Chinese white olive (CWO) based on bioassay-guided method, the ethanol extract and corresponding 4 fractions were evaluated for their antioxidant activities by DPPH and ABTS assay. The results revealed that the AcOEt fraction had the most potent antioxidant activity. Further, six compounds isolated from the AcOEt fraction, and their structure were identified as (-)-epicatechin gallate (i), ellagic acid (ii), gallic acid (iii), (-)-epigallocatechin (iv), (-)-epigallocatechin gallate (v) and kaempferol (VI) by MS and NMR spectrum. Compounds I, IV and V were isolated and identified from CWO for the first time. All the compounds (I-VI) exhibited potent antioxidant activity. Among them, compound III showed best antioxidant activity in both DPPH and ABTS+ assay. The phenolic compounds from CWO with potent antioxidant activities were responsible for the antioxidant activity of CWO extract.

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Section: Resultssupporting

confidence: 89%

Antioxidant phenolic compounds from Chinese white olive (Canarium album L.)

Xiang

Liu

et al. 2020

Bangladesh J. Bot.

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“…Soy sauce, an ancient condiment used for thousands of years, has long been one of the most popular seasonings in Asia. Currently, its popularity in the Western world is growing dramatically due to its characteristic aroma and bioactive components [1]. However, this popular condiment also tends to be contaminated by some harmful substances.…”

Section: Introductionmentioning

confidence: 99%

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

et al. 2019

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The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of the moromi decreased to about 4.9—at the same time, the levels of ethanol, urea and citrulline increased significantly. Most EC was formed during raw soy sauce hot extraction (40.6%) and sterilization (42.9%) stages. The EC content exhibited the highest correlation with ethanol throughout the whole production process (R = 0.97). The simulation soy sauce produced in laboratory led the same conclusion—moreover, the contents of EC, ethanol and citrulline were higher in soy sauce fermented at 30 °C than in soy sauce fermented at 15 °C. Extraction of raw soy sauce by squeezing contributed little to EC formation. Further research showed that citrulline and ethanol led to significant increases in EC levels in raw soy sauce upon heating. These results indicate that ethanol and citrulline are two critical precursors of EC and that EC is mainly formed during the heat treatment stage of soy sauce.

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“…1 soy sauce was less than 2.00 g L −1 . Acetic acid has a strong volatility and sour taste, lactic acid is relatively stable, can make the taste mellow to mediate the flavor of soy sauce (Peng et al., 2018). On acetic acid, No.…”

Section: Resultsmentioning

confidence: 99%

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

Liu

Gao

Bai

et al. 2020

Food sci. technol. int.

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Food additives are artificial or natural substances that are added to food to improve the color, aroma, taste, and other qualities, and to meet processing requirements. For the concern of food health and safety, brewed soy sauce without additives has attracted consumers’ attention. Here, only four necessary raw materials including soybean, wheat, salt, and water were added. High-salt soy sauce fermentation was conducted for six months by sequential inoculation of lactic acid bacteria and yeast under different brine content (18%, 20%, and 22%). By analyzing the physicochemical indicators during moromi, three soy sauces (No. 1: 18% salt, inoculated with Tetragenococcus halophilus and Zygosaccharomyces rouxii, No. 5: 20% salt, inoculated with T. halophilus and Z. rouxii, No. 11: 22% salt, inoculated with T. halophilus and Candida versatilis) were selected and sterilized to produce finished products for further comparative investigation. Results showed that the flavor components of these three soy sauces were richer in variety than the commercial soy sauces and No. 11 soy sauce was detected to have the largest total amount of organic acids. Plate count agar analysis revealed that the free amino acid differences of soy sauces were distinct, among which the No. 11 soy sauce had the highest glutamate content of 19.64 g L−1. Besides, it was found that the shelf life of these three soy sauces could reach two years at 4 ℃. This study suggests that the high-salt soy sauce made by rational application of lactic acid bacteria, yeast, and effective sterilization can have high quality and long shelf life without adding any additives.

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Effect of citrus peel on phenolic compounds, organic acids and antioxidant activity of soy sauce

Cited by 39 publications

References 35 publications

Antioxidant phenolic compounds from Chinese white olive (Canarium album L.)

Antioxidant phenolic compounds from Chinese white olive (Canarium album L.)

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

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