Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables
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- YAMAGUCHI Tomoko
- Department of Food Science and Nutrition, Nara Women's University
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- KATSUDA Mamiko
- Graduate School of Human Culture, Nara Women's University
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- ODA Yuka
- Graduate School of Human Culture, Nara Women's University
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- TERAO Junji
- Department of Nutrition, School of Medicine, The University of Tokushima
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- KANAZAWA kazauki
- Department of Life Science, Graduate School of Science and Technology, Kobe University
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- OSHIMA Shunji
- Research Institute, Kagome Co., LTD.
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- INAKUMA Takahiro
- Research Institute, Kagome Co., LTD.
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- ISHIGURO Yukio
- Research Institute, Kagome Co., LTD.
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- TAKAMURA Hitoshi
- Department of Food Science and Nutrition, Nara Women's University
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- MATOBA Teruyoshi
- Department of Food Science and Nutrition, Nara Women's University
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Author(s)
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- YAMAGUCHI Tomoko
- Department of Food Science and Nutrition, Nara Women's University
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- KATSUDA Mamiko
- Graduate School of Human Culture, Nara Women's University
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- ODA Yuka
- Graduate School of Human Culture, Nara Women's University
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- TERAO Junji
- Department of Nutrition, School of Medicine, The University of Tokushima
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- KANAZAWA kazauki
- Department of Life Science, Graduate School of Science and Technology, Kobe University
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- OSHIMA Shunji
- Research Institute, Kagome Co., LTD.
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- INAKUMA Takahiro
- Research Institute, Kagome Co., LTD.
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- ISHIGURO Yukio
- Research Institute, Kagome Co., LTD.
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- TAKAMURA Hitoshi
- Department of Food Science and Nutrition, Nara Women's University
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- MATOBA Teruyoshi
- Department of Food Science and Nutrition, Nara Women's University
Abstract
The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were investigated. In the case of burdock and lettuce, which have a high activity of polyphenol oxidase, the radical-scavenging activity and the content of total phenol and chlorogenic acid decreased drastically within 1 min. In the case of broccoli, however, only a small decrease of radical-scavenging activity was observed, and total phenol and chlorogenic acid decreased almost not at all. The decrease of the activity in broccoli depended on the oxidation of ascorbic acid by ascorbate oxidase. None of these compounds decreased after the enzymes had been inactivated by heating.<br>
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 9(1), 79-83, 2003-02-01
Japanese Society for Food Science and Technology
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