Changes in lyoniresinol content and antioxidative activity of pickled Ume during the seasoning process

Abstract

Lyoniresinol content and antioxidative activity of commercially available seasoning pickled Ume was investigated. The seasoning pickled Ume with low salt concentration showed relatively low lyoniresinol content and antioxidative activity compared to products with high salt concentrations. This result indicates that excessive de-salt operation leads to decrease of a lyoniresinol content and antioxidative activity of flesh. Although remarkable decrease of lyoniresinol content and antioxidative activity of pickled Ume was observed in the early stage of seasoning process, re-extraction of lyoniresinol and antioxidative activity by osmotic pressure of seasoning liquid was thought to occur after two weeks and later. From the results obtained, we concluded that enough period seasoning by the seasoning liquid with enough osmotic pressure is necessary to produce the seasoning pickled Ume with rich nutritional function.