Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity

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Abstract

The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling. <br>

Journal

  • Food Science and Technology Research

    Food Science and Technology Research 7(3), 250-257, 2001-08-01

    Japanese Society for Food Science and Technology

References:  41

Cited by:  11

Codes

  • NII Article ID (NAID)
    10008016089
  • NII NACSIS-CAT ID (NCID)
    AA11267620
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13446606
  • Data Source
    CJP  CJPref  IR  J-STAGE 
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