Abstract
An investigation of the concentration of total ferulic acid (TFA) and free ferulic acid (FFA) in 23 mugi miso (barley-koji miso) and 10 kome miso (rice-koji miso) was performed using high performance liquid chromatograph (HPLC).Mugi miso and kome misocontained 34.8-163.1 (mean 66.2), μg/g and 13.9-33.2 (mean 25.6), μg/g of TFA and 1.4-29.2 (mean 10.7), μg/g and 1.5-12.7 (mean 6.0), μg/g of FFA, respectively. With proliferation ofmugi koji (barley-koji), the amounts of TFA were decreased from 350μg/g to 198ug/g, however, FFA were increased and reached a maximum (80μg/g) after 30 h of culture. The radical scavenging activity of themugi kojiextract (100μM ascorbic acid) was significantly higher than that of non-inoculated barley extract (25μM) and the longer barleymugi kojicultivated, the period cultivatingmugi kojiwas, the higher the scavenging activity became. The radical scavenging efficacy of ethanolic extract ofmugi kojiseemed to be correlated with the amounts of ferulic acid and the other phenolic compounds.
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