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Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds
http://hdl.handle.net/10191/18000
http://hdl.handle.net/10191/180004ea303fb-d11b-431f-a999-c8235a09421a
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
11_254.pdf (791.3 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 | Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | olive oil | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | fatty acid composition | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | phenol | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | tocopherol | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | radical-scavenging activity | |||||
| 資源タイプ | ||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||
| タイプ | journal article | |||||
| 著者 |
Jiang, Liqin
× Jiang, Liqin× Yamaguchi, Tomoko× Takamura, Hitoshi× Matoba, Teruyoshi |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The fatty acid composition, total phenol content and tocopherol content of olive oils from Shodo Island of Japan were analyzed for different varieties, maturation stages and extraction methods. Radical-scavenging activity of olive oils was also determined spectrophotometrically by measuring the disappearance of 1,1-diphenyl-2-picrylhydrazyl radical at 517nm. The differences in fatty acids composition, total phenol and tocopherol content in virgin olive oils were not great among the varieties. The content of oleic acid was in range of 66-78%. Though virgin olive oils contained more phenolic compounds than hexane-extracted olive oils, tocophenol content was not very different. In hexane-extracted olive oils, the total phenol content decreased during olive maturation. The tocopherol content of three types of olive oils also decreased during maturation. Still, large amounts of phenolic compounds remained in the olive residue after hexane extraction. The contribution of tocopherols to radical-scavenging activity was 39-61% in virgin olive oil, which suggests that both tocopherols and phenolic compounds contribute to radical-scavenging activity. | |||||
| 言語 | en | |||||
| 書誌情報 |
en : Food Science and Technology Research 巻 11, 号 3, p. 254-260, 発行日 2005 |
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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.11.254 | |||||
| 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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Cite as
Jiang, Liqin, Yamaguchi, Tomoko, Takamura, Hitoshi, Matoba, Teruyoshi, 2005, Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds: 日本食品科学工学会, 254–260 p.
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