| Abstract
| - Steamed soybeans (SSB) were fermented with 30 kinds ofAspergillus strains which have been usedin manufacturing Japanese fermented foods and beverages. Methanolextracts from the fermentedsoybeans were tested for antioxidative activity. Extract fromsoybeans fermented with Aspergillussaitoi, which had the strongest activity, was subjected to asilica gel column followed by preparativeHPLC using ODS columns. Antioxidative principle (AS-4) wasisolated and identified as 2,3-dihydroxybenzoic acid (2,3-DHBA) by UV, EI-MS, and 1H- and13C-NMR techniques. Among thesix DHBA isomers tested in both oil and lipid/aqueous systems, 2,3-,2,5-, and 3,4-dihydroxybenzoicacids exhibited the greatest antioxidative activities. Since2,3-DHBA was not found in unfermentedsoybeans (SSB), it was produced during the incubation withA. saitoi. Keywords: Fermented soybeans; Aspergillus spp.; Aspergillus saitoi;antioxidant; 2,3-dihydroxybenzoic acid
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