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Note: Antioxidant Properties of Lees Produced during Sake Making Using Fugu Muscle and Fin

Department of Food Science and Technology, National Fisheries University, Yamaguchi 7596595, Japan machin{at}fish-u.ac.jp

Enzymatic hydrolysates were prepared from lees produced during sake making using fugu muscle and fin. The antioxidant properties of these hydrolysates were measured using four different methods: autoxidation test, superoxide anion radical, DPPH radical and hydroxyl radical scavenging test. The yields of enzymatic hydrolysates were around 8.0% and their protein average content 0.66 mg/mg. The lees had remarkable antioxidant properties and high superoxide anion radical and hydroxyl radical scavenging abilities in comparison with those of ascorbic acid and -tocopherol. According to the former results, lees produced during sake making could be used as a protein source with antioxidant properties for different applications in food processing, and its use could contribute to reduce industrial wastes.

Key Words: antioxidants • sake • lees • fugu

Food Science and Technology International, Vol. 9, No. 2, 123-126 (2003)
DOI: 10.1177/1082013203009002008


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