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Isolation of 2,4,4'-trihydroxydeoxybenzoin and 3'-hydroxydaidzein from soybean miso
Yasumasa Sugiyama1, Yachiyo Sakurai, Akira Hirota
1Laboratory of Applied Microbiology, School of Food and Nutritional Sciences, University of Shizuoka, Shizuoka, Japan. sugiyasu@u-shizuoka-ken.ac.jp
Abstract:
Two 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging compounds were isolated from soybean miso. They were determined to be 2,4,4'-trihydroxydeoxybenzoin and 3'-hydroxydaidzein on the basis of spectroscopic data. In the manufacturing process for soybean miso, 2,4,4'-trihydroxydeoxybenzoin appeared during culture aging, and the quantity of it increased in a time-dependent manner.
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