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  1. 020 教育学部
  2. 10 学術雑誌論文
  3. 10 査読済論文
  1. 0 資料タイプ別
  2. 01 学術雑誌論文

Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices

http://hdl.handle.net/10191/17998
http://hdl.handle.net/10191/17998
e035fa20-caf4-42c7-bd36-7fe2d39d2cd7
名前 / ファイル ライセンス アクション
12_178.pdf 12_178.pdf (788.9 kB)
Item type 学術雑誌論文 / Journal Article(1)
公開日 2012-05-16
タイトル
言語 en
タイトル Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices
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 spices
キーワード
主題Scheme Other
主題 phenol
キーワード
主題Scheme Other
主題 thermal treatment
資源タイプ
資源 http://purl.org/coar/resource_type/c_6501
タイプ journal article
著者 Khatun, Mahmuda

× Khatun, Mahmuda

WEKO 4923

en Khatun, Mahmuda

Search repository
Eguchi, Satomi

× Eguchi, Satomi

WEKO 4924

en Eguchi, Satomi

Search repository
Yamaguchi, Tomoko

× Yamaguchi, Tomoko

WEKO 4925

en Yamaguchi, Tomoko

Search repository
Takamura, Hitoshi

× Takamura, Hitoshi

WEKO 4926

en Takamura, Hitoshi

Search repository
Matoba, Teruyoshi

× Matoba, Teruyoshi

WEKO 4927

en Matoba, Teruyoshi

Search repository
抄録
内容記述タイプ Abstract
内容記述 Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019μmol Trolox eq./g), and total phenol content (5-1267μmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.
言語 en
書誌情報 en : Food Science and Technology Research

巻 12, 号 3, p. 178-185, 発行日 2006
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.12.178
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
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