Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage

• MYOJIN Chiho

  Graduate School of Humanities and Sciences

• YAMAGUCHI Tomoko

  Department of Food Science and Nutrition

• TAKAMURA Hitoshi

  Department of Food Science and Nutrition KYOUSEI Science Center for Life and Nature, Nara Women's University

• MATOBA Teruyoshi

  Department of Food Science and Nutrition

Abstract

In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 14 (2), 198-204, 2008

  Japanese Society for Food Science and Technology

Keywords

• Radical-scavenging activity
• Ascorbic acid
• Polyphenol
• Storage
• Shredded vegetables

Details

• CRID: 1390001204456886144
• NII Article ID: 10021185125
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.14.198
• ISSN: 18813984
• ISSN: 13446606
• HANDLE: 10191/17995
• Web Site: https://niigata-u.repo.nii.ac.jp/records/1669
• Text Lang: en
• Data Source:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed