@article{oai:niigata-u.repo.nii.ac.jp:00003622,
 author = {Murakami, Megumi and Yamaguchi, Tomoko and Takamura, Hitoshi and Matoba, Teruyoshi},
 issue = {3},
 journal = {日本家政学会誌},
 month = {Mar},
 note = {The effects of heat treatment on the radical-scavenging activity of the two phenolic compounds, quercetin and epigallocatechin gallate, were examined. The retained radical-scavenging activity of both polyphenols was 100% and 80% after respective 60- and 480-min heating at 100℃ suggesting that common boiling practices do not compromise the antioxidation effects. However, the content of epigallocatechin gallate was significantly decreased, although its radical-scavenging activity remained. With heating at 180℃, both the quercetin and epigallocatechin gallate contents decreased much more rapidly than their radical-scavenging activity, suggesting that the radical-scavenging activity remained in their degradation products. After 15 min of heating at 180℃, the retained radical-scavenging activity of quercetin and epigallocatechin gallate was more than 80%. Therefore, usual high-temperature cooking methods such as deep frying or oven heating would not severely compromise the antioxidation effects of these compounds., ケルセチンおよびエピガロカテキンガレートのラジカル捕捉活性に及ぼす加熱の影響について検討を行った．100℃加熱において60分後および480分後のラジカル捕捉活性は，両者とも100%および80%保持されていた．このことは，通常のゆで調理では抗酸化作用が保持されることを示す．また，加熱によりエピガロカテキンガレート量は減少していたが，ラジカル捕捉活性は残存していた．180℃加熱においても，ケルセチンおよびエピガロカテキンガレートの含量はラジカル捕捉活性よりも速やかに減少した．このことから，ラジカル捕捉活性は，加熱分解生成物によって保持されていることが明らかとなった．15分間の180℃加熱では，ラジカル捕捉活性は80%以上保持されていた．従って，揚げ調理やオーブン調理のような通常の高温調理操作ではラジカル捕捉活性は保持されていると考えられる．},
 pages = {213--217},
 title = {Change in the Radical-Scavenging Activity of Quercetin and Epigallocatechin Gallate during Heat Treatment},
 volume = {55},
 year = {2004}
}