title: Phenolic composition and radical scavenging activity of sweetpotato-derived shochu distillery by-products treated with koji.
abstract: Phenolic composition and radical scavenging activity in the shochu distillery by-products of sweetpotato (Ipomoea batatas L.) treated with koji (Aspergillus awamori mut.) and cellulase (Cellulosin T2) were investigated to develop new uses. Koji and Cellulosin T2 treatment of shochu distillery by-products from sweetpotatoes, rice, and barley increased phenolic content. Caffeic acid was identified as a dominant phenolic component in the shochu distillery by-products of the sweetpotato. Adding koji and/or Cellulosin T2 to the shochu distillery by-product indicated that koji was involved in caffeic acid production. Caffeic acid was not detected in raw or steamed roots of "Koganesengan", the material of sweetpotato for shochu production, suggesting that it is produced during shochu fermentation. The phenolic content and radical scavenging activity the shochu distillery by-product treated with koji and Cellulosin T2 were superior to those of commercial vinegar. These results suggest that koji treatment of sweetpotato-derived shochu distillery by-products has potential for food materials with physiological functions. Further koji treatment of sweetpotato shochu-distillery by-products may be applicable to mass production of caffeic acid.
authors.affiliation: Department of Upland Farming Research, National Agricultural Research Center for Kyushu Okinawa Region, Yokoichi 6651-2, Miyakonojo, Miyazaki 885-0091, Japan. mak825@affrc.go.jp
authors.forename: Makoto
authors.initials: M
authors.lastname: Yoshimoto
authors.forename: Rie
authors.initials: R
authors.lastname: Kurata-Azuma
authors.forename: Makoto
authors.initials: M
authors.lastname: Fujii
authors.forename: De-Xing
authors.initials: DX
authors.lastname: Hou
authors.forename: Kohji
authors.initials: K
authors.lastname: Ikeda
authors.forename: Tomohisa
authors.initials: T
authors.lastname: Yoshidome
authors.forename: Miho
authors.initials: M
authors.lastname: Osako
mesh_terms: D019342:Acetic Acid; D016282:Aspartic Acid Endopeptidases / Q000378:metabolism; D002109:Caffeic Acids / Q000032:analysis; D002480:Cellulase / Q000378:metabolism; D005525:Food-Processing Industry; D016166:Free Radical Scavengers / Q000032:analysis*; D027723:Ipomoea batatas / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*
chemical_list: D002109:Caffeic Acids; D016166:Free Radical Scavengers; D010636:Phenols; D002480:Cellulase; D016282:Aspartic Acid Endopeptidases; C026442:Aspergillus acid proteinase; D019342:Acetic Acid; C040048:caffeic acid