カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響

• 山田, 則子

• 田渕, 三保子

Bibliographic Information

Other Title

• Effects of Ukogi Leaf Extract on Vitamin C Content in Cut Vegetables
• カット ヤサイ ノ ビタミンC ガンリョウ ニ オヨボス ウコギ チュウシュツエキ ノ エイキョウ

Abstract

論文(Article)

ABSTRACT : We examined the effect of antioxidative and antibacterial activities in Ukogi leaf extract on the quality of fresh cut vegetables. The vegetable quality tested in this study was the vitamin C content. The vitamin C contents in cut cabbage and cut cucumber were lower than those in non-cut fresh vegetables. The loss of vitamin C content in cut cucumber was significantly higher than that in cut cabbage. The effect of soaking in 2% Ukogi extract and various solutions on the vitamin C content in cut cabbage was examined. The vitamin C content in cut cabbage did not decreased by soaking in Ukogi extract. However, vitamin C contents in cut cabbage soaked in distilled water, 1% sodium chloride, 1% citric acid 1% acetic acid and 0.1% sodium hypochlorite solution were decreased by about 20%, 10%, 30%, 50% and 70%, respectively. Moreover, the loss of vitamin C content in cut cabbage soaked in Ukogi extract during storage at 10℃ for 3 days was about 10% slightly. These results demonstrate that Ukogi extract is useful for freshness preservation of cut vegetables.　KEY WORDS : Ukogi leaf extract, vitamin C, cut vegetable, soaking treatment,

Journal

• 山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's College of Yamagata Prefecture

  山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's College of Yamagata Prefecture (37), 115-120, 2002-12-27

  山形県立米沢女子短期大学

Keywords

• Ukogi leaf extract
• vitamin C
• cut vegetable
• soaking treatment

Details

• CRID: 1050001202927083904
• NII Article ID: 110004678631
• NII Book ID: AN00242867
• ISSN: 02880725
• NDL BIB ID: 6503958
• Web Site: https://yone.repo.nii.ac.jp/records/11
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6503958
• Text Lang: ja
• Article Type: departmental bulletin paper
• Data Source:
  • IRDB
  • NDL
  • CiNii Articles