種々の調理法における野菜のラジカル捕捉活性の変化 Changes in Radical-scavenging Activity of Vegetables during Different Thermal Cooking Processes

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Abstract

日本で主に食されている8種類の野菜について,ゆで加熱,煮込み加熱,電子レンジ加熱,炒め加熱,揚げ加熱の各調理過程における1,1-ジフェニル-2-ピクリルヒドラジル(DPPH)ラジカル捕捉活性の変化を調べた。さらに,総ポリフェノール量およびアスコルビン酸量の変化も併せて検討した。野菜のラジカル捕捉活性および総ポリフェノール量は,ゆで加熱および煮込み加熱により減少し,電子レンジ加熱,炒め加熱,揚げ加熱の各調理では保持される傾向がみられた。アスコルビン酸量は,いずれの調理法においても減少した。このように,野菜の加熱調理においては,アスコルビン酸量は減少するものの,比較的熱に安定なポリフェノールが多く含まれるため,全体的にはラジカル捕捉活性の著しい減少はみられなかった。しかしながら,ゆで加熱や煮込み加熱においては,ラジカル捕捉活性成分がゆで汁や煮込み汁に流出することが明らかになった。

The changes in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity of eight vegetables popularly consumed in Japan were investigated after different thermal cooking processes such as boiling, simmering, microwave heating, pan-frying and deep-frying. The total phenol and ascorbic acid (ASA) contents of the vegetables were also determined. The radical-scavenging activity and total phenol content tended to decrease during boiling and simmering, but were retained during microwave heating, pan-frying and deep-frying. However, the ASA content decreased after all cooking processes. The thermal cooking of the vegetables did not significantly affect the radical-scavenging activity in spite of the loss of ASA, since vegetables contain large amounts of phenolic compounds which are stable to heating. These active compounds, however, were partly released into the cooking water during boiling and simmering.

Journal

  • Journal of cookery science of Japan

    Journal of cookery science of Japan 40(3), 127-137, 2007-06-20

    日本調理科学会

References:  33

Cited by:  5

Codes

  • NII Article ID (NAID)
    110006317850
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    13411535
  • NDL Article ID
    8868436
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  CJPref  NDL  NII-ELS  NDL-Digital 
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