Effects of Thermal Treatment on Radical‐scavenging Activity of Single and Mixed Polyphenolic Compounds
抄録
<jats:p><jats:bold>ABSTRACT: </jats:bold> Rutin, luteolin, luteolin‐7‐glucoside, and chlorogenic acid gradually decomposed during heating at 100°C. Even though they rapidly decomposed at 180°C, some decomposition products still had radical‐scavenging activity. When rutin was heated in the presence of chlorogenic acid, decomposition of rutin was almost totally inhibited at 100°C, but was reduced at 180°C. These results suggest that the radical‐scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing.</jats:p>
収録刊行物
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- Journal of Food Science
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Journal of Food Science 69 (1), 2004-01
Wiley
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詳細情報 詳細情報について
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- CRID
- 1360282588980517248
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- NII論文ID
- 80016494773
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- ISSN
- 17503841
- 00221147
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- データソース種別
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- Crossref
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