@article{oai:saga-u.repo.nii.ac.jp:00023184,
 author = {萱島, 知子 and 冨永, 美穂子},
 issue = {2},
 journal = {佐賀大学教育学部研究論文集},
 month = {Feb},
 note = {Recently, it has been reported that “dashi”, Japanese soup stock, made from dried bonito, has the antioxidant effect, but the antioxidant effects of “dashi” made from flying fishes have not been clarified. This in vitro study investigated the possible antioxidative activity of “dashi” made from differently processed flying fishes. All the samples obtained from both grilled and dried flying fishes, significantly inhibited lipid peroxidation, as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values (p<0.01). Moreover, we found that the TBARs value had a significant negative correlation with both the degree of browning measured by the absorbance at 440 nm (r=-0.772), and the free histidine content (r=-0.717). Therefore, this study shows that like the “dashi” from dried bonito, the “dashi” from flying fishes possesses antioxidative activity against lipid peroxidation, possibly due to its free histidine and browning compounds., 論文(Article)},
 pages = {19--27},
 title = {脂質酸化に対する焼きあご及び煮干しあごだしの抗酸化効果},
 volume = {6},
 year = {2022}
}