Change in radical-scavenging activity while cooking curry and rice using commercial roux of different oil and fat contents in a water- and lipo-soluble environment.

• Kitao Satoshi

  Division of Human Dietetics, Graduate School of Human Science, Osaka Shoin Women′s University

• Hasegawa Tomoko

  Division of Human Dietetics, Graduate School of Human Science, Osaka Shoin Women′s University

• Nakamura Yumi

  Division of Human Dietetics, Graduate School of Human Science, Osaka Shoin Women′s University

• Ando Mami

  Division of Human Dietetics, Graduate School of Human Science, Osaka Shoin Women′s University

Bibliographic Information

Other Title

• 油脂含量が違う市販カレールーを用いたカレーライスの調理過程における水溶性および脂溶性環境下でのラジカル捕捉活性の変化
• ユシ ガンリョウ ガ チガウ シハン カレー ルー オ モチイタ カレーライス ノ チョウリ カテイ ニ オケル スイヨウセイ オヨビ シヨウセイ カンキョウ カ デ ノ ラジカル ホソク カッセイ ノ ヘンカ

Abstract

  The change in the radical-scavenging ability while cooking curry and rice using commercial Roux of different oil and fat contents was examined. The peroxyl radical-scavenging activities in a water-and lipo-soluble environment were measured by the azo compound-cheluminescence methods.<BR>  In the lipo-soluble environment, the scavenging activity of Roux with a half content of oils and fats was significantly higher compared that of the standard Roux. Under both environments, the radical-scavenging activity of curry (Roux combined vegetables and meats) using Roux with a half content of oils and fats was higher than that of curry using the standard Roux. We considered that various lipo-soluble spices contained in the Roux with the half content of oils and fats were difficult to extract and not affected by heating. Curry soup using Roux with a half content of oils and fats seems to be a functional cuisine low in calories and having antioxidative ability. We present the assessment system of the antioxidative ability using the same radical and principle of detection in a water- and lipo-soluble environment, which is able to assess the ability of food and meals corresponding to their environment.

Journal

• Journal for the Integrated Study of Dietary Habits

  Journal for the Integrated Study of Dietary Habits 22 (2), 129-137, 2011

  THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS

Details

• CRID: 1390282680175160832
• NII Article ID: 10029721943
• NII Book ID: AA11804821
• DOI: 10.2740/jisdh.22.129
• ISSN: 18812368
• ISSN: 13469770
• NDL BIB ID: 11256659
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I11256659
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed