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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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

  • Food Science and Technology Research

    Food Science and Technology Research 9(1), 79-83, 2003-02-01

    Japanese Society for Food Science and Technology

References:  32

Cited by:  11

Codes

  • NII Article ID (NAID)
    10012000188
  • NII NACSIS-CAT ID (NCID)
    AA11320122
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13446606
  • Data Source
    CJP  CJPref  IR  J-STAGE 
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