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Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
http://hdl.handle.net/10191/18004
http://hdl.handle.net/10191/18004a19f6ed5-6096-47cf-9356-c405d642b815
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
7_250.pdf (149.7 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 | ||||||
| タイトル | Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity | |||||
| 言語 | en | |||||
| 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 | 1,1-diphenyl-2-picrylhydrazyl | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ascorbic acid | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | vegetables | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | heating effect | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Yamaguchi, Tomoko
× Yamaguchi, Tomoko× Mizobuchi, Taeko× Kajikawa, Rie× Kawashima, Hiroko× Miyabe, Fumiko× Terao, Junji× Takamura, Hitoshi× Matoba, Teruyoshi |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food Science and Technology Research 巻 7, 号 3, p. 250-257, 発行日 2001 |
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| 出版者 | ||||||
| 出版者 | 日本食品科学工学会 | |||||
| 言語 | ja | |||||
| 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.7.250 | |||||
| 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 | |||||
