THE COMPARISON OF ANTIOXIDANT ACTIVITY BASED ON MOLECULAR WEIGHT IN SOYSAUCE AND MODEL OF MAILLARD REACTION PRODUCTS.

By Rosida DF1), Wijaya CH2), Apriyantono A2) and Zakaria FR2)

1). Departemen

of Food Technology, UPN Veteran East-Java, Indonesia 2). Departemen of Science and Food Technology, IPB, Bogor Email: rosy.upnsby@gmail.com

INTRODUCTION

Traditional fermentation products:

- foods containing probiotics - rice vinegar - soy sauce - tempeh These foods are not only traditional fermented foods but also had functional foods and thus experiencing a burst of popularity as health foods worldwide The oxidative browning of soy sauce is considered to have a contribute to the flavor, antioxidative activity and color of food

The objective of this study

It was to investigate antioxidant activity of fractions in soy sauce and model based on molecular weight.

Methods
The research has two soysauce products which contents of soysauce with coconut sugar (KGM) and soysauce with granula sugar(KGP) The system models of Maillard reaction were prepared from glucose (glu) and amino acids and adjusted to the soysauce preparation. Model 1 consists of of Glu-gly-sys Model 2 consists of glu, gly, phe, iso, tyr, cys.

Methods

The soy sauce and models were fractionated by ultrafiltration in a molecular weight ranging between 10 kDa to 100 kDa fraction 1 (F1): molecular weight >100 kDa, fraction 2 (F2): molecular weight 30-100 kDa, fraction 3 (F3): molecular weight 10-30 kDa fraction 4 (F1): molecular weight <10 kDa The soysauce were evaluated for water contents, phenol, total solid, -amino, protein and pH. Antioxidant activity of soysauce and Model were analyzed using rancimat and DPPH (1,1-diphenyl-2picrylhydrazyl) method.

Results
Characteristic of soysauce
Fractions of soysauce F1KGM F2KGM F3KGM F4KGM F1KGP F2KGP F3KGP F4KGP phenol Tot of (ppm) solid 101.37 0.37671 51.15 0.21451 59.32 0.4336 360.94 21.9014 26.01 21.3 53.55 261.3 0.2184 0.26981 0.76128 23.6192 Water -amino content(%) (mg/mL) 99.605 0.02377 99.785 0.01676 99.565 0.2986 78.1 1.89515 99.78 99.73 99.24 76.38 0.05302 0.0192 0.87141 1.32539 Protein (mg/mL) 0.021 0.037 1.087 1.445 0.051 0.041 1.210 1.537 pH 4.62 4.68 5.08 5.28 4.81 4.87 4.8 4.62

Antioxidant Activity

The fractions of soysauce and model can retard oxidation of oil and had DPPH radical of scavenging activity, equal with the BHT antioxidant. Soysauce and models have a fairly strong antioxidant activity than control, vitamin C and BHT. The strong antioxidant activity in linoleic acid system were produces an average model of Maillard reaction product. In soy sauce (KGP) especially fractions F3 and F4 produces stronger antioxidant activity than other fractions (figure 1). Tthe antioxidant activity retarded DPPH radical, in soy sauce (KGP and KGM) more powerful than the antioxidant activity of the model.

Antioxidant Activity
20 18 16

17.42 14.99
13.27 9.89 14.77 12.85 11.79

17.7

14
12 10 8 6 4 2 0

12.1

7.54

F1KGM F2KGM F3KGM F4KGM

F1KGP F2KGP F3KGP F4KGP

kontrol BHT 200 ppm

Figure . Induction period of soy sauce used Rancimat method

Antioxidant Activity
18
16 14.24 14 15.08 15.28 14.11 14.35 13.43

14.43
13.08

12.1 12
10 8 6 4 2 0 7.54

F1 Model1F2 Model1F3 Model1F4 Model1

F1 Model2F2 Model2F3 Model2F4 Model2

kontrol

BHT 200 ppm

Figure . Induction period of Model used Rancimat method

Antioxidant Activity

Figure . Antioxidant activity of soy sauce and model used Rancimat method

Antioxidant Activity
70 60 50 40 30 20 10 27.1 49.53 66.1 62.48

56.49

55.97

56.49

54.09

53.98

0
F1KGM F2KGM F3KGM F4KGM -5.77 F1KGP F2KGP F3KGP F4KGP vit.C 100 vit.C 200 ppm ppm

-10

Figure . Antioxidant activity of soy sauce used DPPH method

Antioxidant Activity
70
63.42 60 59.73 62.48

50
40 30 20 10 9.39 6.04 9.39 30.2 26.17

27.1

2.68
0 F1 Model1 F2 Model1 F3 Model1 F4 Model1 F1 Model2 F2 Model2 F3 Model2 F4 Model2 vit.C 100 vit.C 200 ppm ppm

Figure . Antioxidant activity of model used DPPH method

Antioxidant Activity

Figure . Antioxidant activity of soy sauce and model used DPPH method

Conclusion
The fractions of soy sauce had better antioxidant activity than the model fractions. Each fraction of soysauce and model had specific characteristics in the inhibition of lipid oxidation and radikal scavenging activity.

Terima kasih
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