著者

伊藤 友美 土田 廣信 小原 章裕 水野 雅史 木村 忠彦

出版者

愛知みずほ大学

雑誌

瀬木学園紀要 (ISSN:18817181)

巻号頁・発行日

no.3, 2009-03-31

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`Shibukiri Mizu' (SM) is the supernatant containing astringency components obtained from azuki beans that have boiled in water for 6 min and then allowed to stand. Even though this supernatant is expected to contain many bioactive components, such as polyphenol glycosides, oligosaccharide and saponins, SM is currently disposed as food processing waste. In this atudy, we examined the antioxidative effects of SM. SM showed high antioxidative activity. These results indicate that food processing waste SM may be effectively re-utilized as antioxidative material.