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Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices
http://hdl.handle.net/10191/17998
http://hdl.handle.net/10191/17998e035fa20-caf4-42c7-bd36-7fe2d39d2cd7
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
12_178.pdf (788.9 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 | Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices | |||||
| 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 | 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 | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Khatun, Mahmuda
× Khatun, Mahmuda× Eguchi, Satomi× Yamaguchi, Tomoko× Takamura, Hitoshi× Matoba, Teruyoshi |
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| 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 |
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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.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 | |||||
