Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce-Reference-Cited by-同舟云学术

Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce

Published:2018-02 Issue: Volume:240 Page:885-892
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Huipin,Lin Lianzhu,Feng Yunzi,Zhao Mouming,Li Xiuting,Zhu Qiyuan,Xiao Zuobing

Funder

Natural Science Foundation of Guangdong Province

National Natural Science Foundation of China

Guangzhou Science and Technology Plan Projects

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Fast high-performance liquid chromatography method for quality control of soy extracts;Apers;Journal of Chromatography A,2004

2. From miso, sake and shoyu to cosmetics: a century of science for kojic acid;Bentley;Natural Product Reports,2006

3. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential;Bortolomeazzi;Food Chemistry,2007

4. Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities;Chai;Journal of Chromatography B,2012

5. Ergothioneine; antioxidant potential, physiological function and role in disease;Cheah;Biochimica et Biophysica Acta (BBA) – Molecular Basis of Disease,2012

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Aroma component analysis by HS-SPME/GC–MS to characterize Lager, Ale, and sour beer styles;Food Research International;2024-10

2. High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties;Food Chemistry;2024-04

3. Antioxidant Activity and Metabolite Profiling of Xylocarpus granatum Extracts Using Gas Chromatography–Mass Spectrometry;Metabolites;2023-01-20

4. Organic Acid-Assisted Heat Treatment Enhances the Xanthine Oxidase Inhibitory Activity of Flos Sophorae Immaturus;2023

5. Resin adsorption as a means for the enrichment and separation of three terpenoid indole alkaloids: Vindoline, catharanthine and vinblastine from Catharanthus roseus extracts in ionic liquid solution;Industrial Crops and Products;2022-11