The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Abstract

Scavenging of the ABTS (2,2′-azinobis[3-ethylbenzothiazoline-6-sulphonate])-derived nitrogen-centred radical cation (ABTS^•+) was used to compare the total antioxidant activities of several seasonings used in Asian cooking. The results were expressed as Trolox equivalent antioxidant capacity (TEAC). The TEAC activities of dark soy sauces were found to be exceptionally high. In evaluating the TEAC of commercial products, attention must be paid to the addition of preservatives by manufacturers to the seasonings tested. Sodium benzoate (a preservative added to several seasonings) did not react significantly with ABTS^•+, but the sulphite content of certain white wines may have led to an over-estimation of their TEAC.

Keywords:

• ABTS
• nitrogen-centred radical
• wine
• flavonoid
• phenolic compounds
• soy
• soy sauce
• hydrogen peroxide
• sulphite
• preservatives
• antioxidants