2024-03-29T01:05:30Z
https://niigata-u.repo.nii.ac.jp/oai
oai:niigata-u.repo.nii.ac.jp:00001676
2022-12-15T04:15:35Z
154:501:502
453:454
Radical-Scavenging Activity : Role of Antioxidative Vitamins in Some Fish Species
Bhadra, A.
Yamaguchi, T.
Takamura, H.
Matoba, T.
社団法人日本食品科学工学会
radical-scavenging activity
fish
ascorbic acid
tocopherol
To evaluate fish as free radical scavengers in the human diet, we examined the radical-scavenging activity of some marine fish tissue commonly consumed in Japan, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 2'-deoxyguanosine oxidation method. All fishes showed high DPPH (259-2225 μmol Trolox eq./100g) and oxygen (1059-8018 μmol Trolox eq./100g) radical-scavenging activity. Ascorbic acid and tocopherol content were determined as free radical-scavenging compounds and ranged from 0.6-7.8 and 0.5-16.6 mg/100g fresh weight, respectively. Fish liver and skin showed higher contents of these antioxidative compounds than other parts, although their contribution to DPPH radical scavenging activity was negligible. Unlike vegetables some other compounds seem to be responsible for the high scavenging activity of fish.
日本食品科学工学会
2004
eng
journal article
VoR
http://hdl.handle.net/10191/18001
https://niigata-u.repo.nii.ac.jp/records/1676
http://doi.org/10.3136/fstr.10.264
AA11320122
1344-6606
Food Science and Technology Research
10
3
264
267
https://niigata-u.repo.nii.ac.jp/record/1676/files/10_264.pdf
application/pdf
591.6 kB
2019-07-29