Evaluation of DPPH-Radical-Scavenging Activity and Antimutagenicity and Analysis of Anthocyanins in an Alcoholic Fermented Beverage Produced from Cooked or Raw Purple-Fleshed Sweet Potato (Ipomoea Batatas cv. Ayamurasaki) Roots

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著者

    • SAIGUSA Noriaki
    • Department of Applied Microbiol Technology, Faculty of Engineering, Sojo University
    • TERAHARA Norihiko
    • Department of Food Science for Health, Faculty of Health and Nutrition, Minami-Kyushu University
    • OHBA Riichiro
    • Department of Applied Microbiol Technology, Faculty of Engineering, Sojo University

抄録

We investigated the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-radical-scavenging activity and antimutagenicity of alcoholic fermented beverages produced from cooked or raw purple-fleshed sweet potato (<I>Ipomoea batatas</I> cv. Ayamurasaki) roots. The beverage produced from cooked roots had higher DPPH-radical-scavenging activity and antimutagenicity than that produced from raw roots. To compare the anthocyanin quality contained in the beverages prepared with and without cooking, the kinds and relative amounts of pigments in the two beverages were compared. In both samples, we identified 10 peaks. The aglycones of the anthocyanins in both samples were cyanidin and peonidin. The beverage prepared with cooking contained particularly large amounts of acylated anthocyanins, and the beverage prepared without cooking contained large amounts of deacylated anthocyanins.

収録刊行物

  • Food science and technology research  

    Food science and technology research 11(4), 390-394, 2005-12-01 

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10018084724
  • NII書誌ID(NCID)
    AA11320122
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    13446606
  • データ提供元
    CJP書誌  CJP引用  J-STAGE 
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