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

抄録

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.

収録刊行物

• Food Science and Technology Research

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

  公益社団法人 日本食品科学工学会

キーワード

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

詳細情報

• CRID: 1390001204456886144
• NII論文ID: 10021185125
• NII書誌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
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可