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Radical-Scavenging Activities of Fish and Fishery Products
http://hdl.handle.net/10191/18005
http://hdl.handle.net/10191/180051c20cdc6-2a5b-4237-8624-11aae6f1b333
名前 / ファイル | ライセンス | アクション |
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5_193.pdf (781.2 kB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2012-05-16 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Radical-Scavenging Activities of Fish and Fishery Products | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | radical-scavenging activity | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fish | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | fishery product | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | cutlassfish | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | uric acid | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Khanum, Mosammat Nazmanara
× Khanum, Mosammat Nazmanara× Yamaguchi, Tomoko× Hiroishi, Sachiko× Muraoka, Fumi× Takamura, Hitoshi× Matoba, Teruyoshi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | A total of 45 Japanese and Bangladeshi water fish and fishery products were investigated for radical-scavenging activity using a 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Among the 35 Japanese fish and fishery products (37 items), cutlassfish showed the highest activity (565.7 mg Trolox eq/100 g) and seaweed showed the lowest (24.9 mg Trolox eq/100 g) on a fresh weight basis. Dried bonito, crab (abdomen), Pacific saury, horse mackerel, skipjack, halfbeak, tuna, sand borer, Pacific mackerel, barracuda and anglerfish showed activities of over 100 mg Trolox eq/100 g. The radical-scavenging activities of 10 Bangladeshi fish and fishery products varied from 37.9 to 202.1 mg Trolox eq/100 g. The stronger activity of cutlassfish was attributed to its silver colored skin. The active component was suggested to be uric acid, the metabolic end-product of guanine. | |||||
言語 | en | |||||
書誌情報 |
en : Food Science and Technology Research 巻 5, 号 2, p. 193-199, 発行日 1999 |
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出版者 | ||||||
言語 | ja | |||||
出版者 | 日本食品科学工学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1344-6606 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA11320122 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | http://doi.org/10.3136/fstr.5.193 | |||||
権利 | ||||||
権利情報 | 社団法人日本食品科学工学会 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
著者版フラグ | ||||||
値 | publisher |