1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging ability of sake during storage.
A quantitative method of analyzing the ability of sake to scavenge 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) was established and applied to sake during storage. The DPPH-scavenging ability of sake was found to decrease non-enzymatically dependent on the length and/or temperature of storage, but the decrease gradually leveled off. From the rate constant of the initial decrease in DPPH-scavenging ability, the Arrhenius activation energy was calculated to be 15.8 kcal/mol. The decrease in the DPPH-scavenging ability of sake is considered to be attributable to the generation of free radicals. These findings suggest that DPPH-scavenging ability can be utilized as an index to describe the sensory maturation of sake that will complement other maturation indexes such as 3-deoxyglucosone and Absorbance (420 nm). The decrease in the DPPH-scavenging ability of sake correlated significantly (p < 0.01) with sensory evaluations of the maturation.
Kitagaki
H
H
Office of Brewing Technology, Osaka Regional Taxation Bureau, 1-5-63 Otemae, Osaka City, Osaka 540-0008, Japan.
Tsugawa
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M