Changes in Lyoniresinol Content and Antioxidative Activity of Pickled Ume during the Seasoning Process

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  • Shirasaka Norifumi
    Department of Applied Life Science and Biochemistry, Faculty of Agriculture, Kinki University
  • Takasaki Ryuji
    Department of Food and Nutrition, Faculty of Agriculture, Kinki University
  • Yoshizumi Hajime
    Department of Food and Nutrition, Faculty of Agriculture, Kinki University

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Other Title
  • 梅果実由来抗酸化成分リオニレシノールの梅加工品中の含量および調味梅干し製造工程における含量変化
  • ウメ カジツ ユライ コウサンカ セイブン リオニレシノール ノ ウメ カコウヒン チュウ ノ ガンリョウ オヨビ チョウミ ウメボシ セイゾウ コウテイ ニ オケル ガンリョウ ヘンカ

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Abstract

Lyoniresinol content and antioxidative activity of commercially available seasoning pickled Ume was investigated. The seasoning pickled Ume with low salt concentration showed relatively low lyoniresinol content and antioxidative activity compared to products with high salt concentrations. This result indicates that excessive de-salt operation leads to decrease of a lyoniresinol content and antioxidative activity of flesh. Although remarkable decrease of lyoniresinol content and antioxidative activity of pickled Ume was observed in the early stage of seasoning process, re-extraction of lyoniresinol and antioxidative activity by osmotic pressure of seasoning liquid was thought to occur after two weeks and later. From the results obtained, we concluded that enough period seasoning by the seasoning liquid with enough osmotic pressure is necessary to produce the seasoning pickled Ume with rich nutritional function.

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