アズキ餡製造時に生じる副産物`アズキ渋きり水'の

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  • Antioxidative Activity of the Secondary Product `Shibukiri Mizu' Produced During Azuki Paste Manufacturing
  • アスキアメセイゾウジニショウジツフクサンブツ`アズキシブキリミズ'

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`Shibukiri Mizu' (SM) is the supernatant containing astringency components obtained from azuki beans that have boiled in water for 6 min and then allowed to stand. Even though this supernatant is expected to contain many bioactive components, such as polyphenol glycosides, oligosaccharide and saponins, SM is currently disposed as food processing waste. In this atudy, we examined the antioxidative effects of SM. SM showed high antioxidative activity. These results indicate that food processing waste SM may be effectively re-utilized as antioxidative material.

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