Contribution of .BETA.-Carotene to Radical Scavenging Capacity Varies among Orange-fleshed Sweet Potato Cultivars

• OKI Tomoyuki

  Department of Crop and Food Science, National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Bio-oriented Research Organization

• NAGAI Saki

  Department of Crop and Food Science, National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Bio-oriented Research Organization

• YOSHINAGA Masaru

  Department of Upland Farming Research, National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Bio-oriented Research Organization

• NISHIBA Yoichi

  Department of Crop and Food Science, National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Bio-oriented Research Organization

• SUDA Ikuo

  Department of Crop and Food Science, National Agricultural Research Center for Kyushu Okinawa Region, National Agriculture and Bio-oriented Research Organization

抄録

Orange-fleshed sweet potato (OR-SP) cultivars rich in β-carotene are considered to exhibit higher antioxidant capacity than yellow-fleshed sweet potato (YE-SP) cultivars, consumed commonly in Japan. However, little information exists on the contribution of β-carotene to the antioxidant property. In this study, 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS^•+) scavenging capacity in eight OR-SP cultivars and three YE-SP cultivars were measured and compared. The radical scavenging capacity of OR-SP ranged from 493 to 969μmol Trolox equivalent (TE)/kg fresh weight (FW), and that of YE-SP ranged from 254 to 728μmol TE/kg FW. The β-carotene content in OR-SP ranged from 139 to 330μmol/kg FW and it exhibited 1.66 times higher radical scavenging capacity than a Trolox standard. The contribution of β-carotene to the total radical scavenging capacity was estimated to be in a range of 36.3 to 79.6% in OR-SP. Moreover, by staining the TLC plate with an ABTS^•+ solution after separating the constituents, it was suggested that a species of radical scavengers were common to all cultivars.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 12 (2), 156-160, 2006

  公益社団法人 日本食品科学工学会

キーワード

• sweet potato
• <I>ipomoea batatas</I>
• radical scavenging capacity
• β-carotene

詳細情報

• CRID: 1390282679432680192
• NII論文ID: 10020354530
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.12.156
• COI: 1:CAS:528:DC%2BD28Xht1Gkur%2FM
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可