Authorship：Lead author,　Corresponding author  

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Authorship：Lead author   Publishing type：Research paper (bulletin of university, research institution)  

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Authorship：Lead author  

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Language：Japanese   Publisher：新潟大学教育学部  

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Language：Japanese   Publishing type：Research paper (scientific journal)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE  

In order to estimate the differences in the suitability of eggplant fruit for Japanese-style cooking, the effects of processing methods on the taste quality and texture were investigated based on a sensory evaluation of seven cultivars including 'Yatakei', one of the native strains of 'Kamonasu' in Nara, treated as a high-grade ingredient in the market. Six processing methods: salting, pickling in seasoning liquid, deep frying and soaking in seasoned soup stock, boiling with seasoning, steaming, and grilling over an open flame, were compared. Moisture contents of fruits before and after salting and the contents of chlorogenic acid and total polyphenols, affecting astringency, were also measured. Among the cultivars, there were significant variations in the taste quality for all processing methods except deep frying, the astringency of salted, steamed, and grilled fruits, the firmness of flesh and succulence with all processing methods, and the pericarp firmness of salted, pickled, boiled, and steamed fruits. Significant variations were also observed in the oiliness when deep fried, flavor permeability when boiled, and sweetness when grilled. There were significant correlations between the taste quality score and texture parameters including astringency, firmness of flesh, succulence, and sweetness. Chlorogenic acid and total polyphenol contents of fresh flesh were positively associated with the astringency of salted, pickled, and deep fried fruits. 'Yatakei' was the most suitable for deep frying and grilling among the cultivars, as the taste quality score was the highest for firmness and sweetness.

DOI： 10.2503/hrj.15.221

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.11402/cookeryscience.47.202

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Language：Japanese   Publishing type：Research paper (other academic)   Publisher：(一財)日本健康開発財団  

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Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Other Link： http://hdl.handle.net/10191/24043

Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

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Other Link： http://hdl.handle.net/10191/23933

Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：The Japan Society of Cookery Science  

We evaluated the radical-scavenging activity and antioxidative components in chicken meat. Meat samples from three kinds of broiler chicken (thigh, chest, sasami, wing, skin, liver and gizzard), jidori (thigh, chest, sasami, wing, skin, liver and gizzard), and herb-fed chicken (thigh and chest) were tested. The radical-scavenging activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 8-hydroperoxy-2'-deoxyguanosine oxidation methods. The amounts of ascorbic acid, tocopherol, polyphenol and glutathion were also determined as possible antioxidative components. All the samples of the chicken meat had radical-scavenging activity, the liver having particularly high activity. The chest meat had significantly higher activity than the other parts of the herb-fed chicken and jidori. Among the antioxidative components, the amount of glutathion was very low, and almost no ascorbic acid or tocopherol was present. However, the herb-fed chicken had significantly higher polyphenol activity than the broilers in the thigh and chest samples,which may have be due to the herb-feeding. These results demonstrate that the antioxidative components in the feed can be transported to the chicken meat.

DOI： 10.11402/cookeryscience.45.429

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10816124

Language：English  

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Language：Japanese   Publishing type：Research paper (scientific journal)  

The contents of water, ash, ascorbic acid, and total phenol in 12 Yamatoyasai samples, the traditional vegetables of Nara, were measured. The antioxidant activity, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and oxygen radical absorbance capacity (ORAC) of the samples were also measured. The water and ash contents were not significantly different between Yamatoyasai and common vegetables, while the ascorbic acid content of some Yamatoyasai samples was lower than that of common vegetables. The total phenol contents of the Sensujimizuna and Hanamyouga samples were respectively 1.8 and 1.5 times higher than those of Mizuna and Myouga. In respect of the antioxidant activity, the DPPH radical-scavenging activity of Sensujimizuna and Hanamyouga was also higher than that of common vegetables. A 1.5-2 times higher ORAC value was found in Udakingobou, Hanamyouga, Kaorigobou, Yamatokikuna, and Sensujimizuna than that in common vegetables. It is clear from the results of this study that a substantial number of Yamatoyasai show higher antioxidant activity than common vegetables.

DOI： 10.11402/cookeryscience.45.197

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10816043

Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：日本調理科学会  

DOI： 10.11402/cookeryscience.45.88

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10816008

Language：English   Publishing type：Research paper (scientific journal)  

In this paper we report on the antioxidant components and activities of the edible parts of Gnetum gnemon (young and mature leaves, seed skin and endosperm), as well as their ability to inhibit DNA damage. Since Gnetum gnemon is usually consumed daily as a boiled vegetable, we also measured the effect of boiling on the antioxidant components and activities. The mature leaves contain the greatest levels of antioxidant components, followed by the young leaves. Accordingly, the mature and young leaves possess the highest antioxidant component and DNA damage prevention activities. However, the endosperm also has significant activity in ORAC, peroxyl radical-scavenging activity and DNA damage prevention activity at higher concentrations. Boiling decreased the amount of antioxidant components as well as the antioxidant activities in all edible parts examined, except for the seed skin. The results presented here indicate that the edible parts of G. gnemon are a potential source of natural antioxidants and can be beneficial, consumed as a daily vegetable or processed into an extract for use as a food additive.

DOI： 10.3136/fstr.16.549

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：The Japan Society of Cookery Science  

A sensory evaluation was carried out on taro corms of seven varieties cooked in four different ways: steamed, steamed and seasoned with miso, boiled with seasoning, and cut and boiled in miso soup. The taste quality and texture related to stickiness, firmness and mealiness were evaluated. Among the varieties, there were significant differences in the taste quality of the two kinds of steamed dishes, but there were no significant differences in the taste quality of the boiled dish and that boiled in miso soup. There were significant differences among varieties in every texture assessment with all cooking methods. There was a positive correlation between the assessment for taste quality and the texture related to mealiness with all cooking methods.

DOI： 10.11402/cookeryscience.42.129

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10815532

Language：Japanese   Publishing type：Research paper (scientific journal)  

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Language：Japanese   Publisher：The Japan Society of Cookery Science  

DOI： 10.11402/ajscs.21.0.1057.0

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：ELSEVIER SCI LTD  

Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and raw peppers were analyzed for radical-scavenging activity (RSA) and total polyphenol content (TP) using 1,1-diphenyl-2-picrylhydrazyl-high-pressure liquid chromatography (DPPH)-HPLC and Folin-Ciocalteu methods, respectively. The samples were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoid content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers show marked differences (P < 0.05) in the RSA, TP and AsA when cooked for 5 min in boiling water with further reduction observed after boiling for 30 min. This may be due to the leaching of antioxidant compounds from the pepper into the cooking water during the prolonged exposure to water and heat. Therefore, it is vital to use less water and cooking time and also to consume the water used for boiling so as to obtain the optimum benefits of bioactive compounds present in peppers. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules. (C) 2008 Elsevier Ltd. All rights reserved.

DOI： 10.1016/j.foodchem.2008.03.022

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：BLACKWELL PUBLISHING  

The effects of blanching, freezing, and frozen storage on the retention of radical-scavenging activity (RSA), total phenolics, and ascorbic acid in bitter gourd were investigated. Blanching of sliced bitter gourd resulted in considerable losses of RSA and total phenolics, and most extensively, of ascorbic acid. In the subsequent frozen storage at -18 degrees C, RSA and total phenolic content of unblanched and blanched bitter gourd underwent little change for 90 d then gradually declined, but at -40 degrees C, they practically remained unchanged throughout the entire storage period. On the contrary, ascorbic acid content of both unblanched and blanched bitter gourd decreased abruptly at the early stage in frozen storage. The results show that blanching of bitter gourd improves the retention of RSA and total phenolics during subsequent frozen storage but markedly aggravated loss of ascorbic acid. Finally, it is to be noted that RSA, total phenolics, and ascorbic acid originally contained in the raw bitter gourd were overall best retained by quick freezing followed by frozen storage at -40 degrees C without preceding blanching.

DOI： 10.1111/j.1750-3841.2008.00886.x

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Language：Japanese   Publishing type：Research paper (scientific journal)  

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Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and pharmacological benefits. In the present study, 25 types of herbs commonly used in Chinese medicinal culinary diets were quantitatively investigated for their various antioxidant activities. Using the 1,1-diphenyl-2-picrylhydrazyl high pressure liquid chromatography and 2-deoxyguanosine oxidation methods, the highest antioxidant activity was found in chrysanthemum (Ju Hua), followed by hawthorn (Shan Zha), licorice root (Gan Cao), hibiscus (Luo Shen Hua), cassia seed (Jue Ming Zi) and Chinese wolfberry (Gou Gi), while poria (Fu Ling) and adlay (Yi Yi Ren) contained the lowest antioxidant activity. The same trend was also observed for total phenolic content using the Folin-Ciocalteu method. Ascorbic acid and tocopherol were only detected in trace amounts, suggesting that phenolic compounds may be the main contributors to herbal antioxidant activities.

DOI： 10.3136/fstr.14.205

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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.

DOI： 10.3136/fstr.14.198

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The role of high molecular weight compounds in the radical-scavenging activity of horse mackerel muscle was evaluated. After denaturation by boiling or by adding TCA solution, 30% of the total activity remained in the water extract. Fractions containing high molecular weight compounds showed both 1,1diphenyl-2-picrylhydrazyl and peroxy radical-scavenging activity. These results indicate that water-soluble protein in fish muscle is responsible for the radical-scavenging activity.

DOI： 10.3136/fstr.13.418

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DOI： 10.11402/cookeryscience1995.40.3_127

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：KARGER  

Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6 h) at 100 degrees C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 mu mol Trolox eq./g), peroxy radical-scavenging activity (31-1019 mu mol Trolox eq./g), and total phenol content (5-1267 mu mol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

DOI： 10.3136/fstr.12.178

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：The Japan Society of Cookery Science  

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and peroxy radical-scavenging activities of 30 different dairy products (milk, yoghurt and cheese) were evaluated. The contents of ascorbic acid and total polyphenols were also determined. The DPPH radical-scavenging activity, peroxy radical-scavenging activity and total polyphenol content of the dairy products containing coffee, cocoa, tea, vegetables or fruits were higher than those of cow's milk. The radical-scavenging activity and total polyphenol content of the samples were highly correlated.

DOI： 10.11402/cookeryscience1995.39.4_267

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Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019 μmol Trolox eq./g), and total phenol content (5-1267 μmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

DOI： 10.3136/fstr.12.178

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：KARGER  

L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relatively stable under acidic conditions. The present study investigated the effect of grape seed extract (GSE), which contains proanthocyanidins, on the stability of AsA under neutral and alkaline conditions. The addition of GSE to AsA solution in 3,3'-dimethylglutaric acid-tris(hydroxymethyl)aminomethane-2-amino-2-methyl1,3-propanediol (GTA) (50 mM, pH 7.0 or 10.0) buffer significantly increased the remaining amount of AsA and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, compared with those of AsA alone. In particular, it was clarified that GSE contributed to the stability of AsA at an alkaline pH. We also investigated the effect of GSE on the stability of AsA under quasi-physiological conditions. It was revealed that GSE stabilized AsA in simulated intestinal juice (pH 8.5) at 37 degrees C. DPPH radical-scavenging activity was closely correlated with the remaining amounts of AsA. The present results, although not directly transferable to in vivo conditions, suggest that GSE may stabilize AsA under neutral and alkaline conditions and affect the physiological activity of AsA.

DOI： 10.3136/fstr.12.15

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：KARGER  

The fatty acid composition, total phenol content and tocopherol content of olive oils from Shodo Island of Japan were analyzed for different varieties, maturation stages and extraction methods. Radical-scavenging activity of olive oils was also determined spectrophotometrically by measuring the disappearance of 1,1-diphenyl-2-picrylhydrazyl radical at 517 nm. The differences in fatty acids composition, total phenol and tocopherol content in virgin olive oils were not great among the varieties. The content of oleic acid was in range of 66-78%. Though virgin olive oils contained more phenolic compounds than hexane-extracted olive oils, tocophenol content was not very different. In hexane-extracted olive oils, the total phenol content decreased during olive maturation. The tocopherol content of three types of olive oils also decreased during maturation. Still, large amounts of phenolic compounds remained in the olive residue after hexane extraction. The contribution of tocopherols to radical-scavenging activity was 39-61% in virgin olive oil, which suggests that both tocopherols and phenolic compounds contribute to radical-scavenging activity.

DOI： 10.3136/fstr.11.254

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Cocoa can be a rich source of antioxidants including the flavan-3-ols, epicatechin and catechin, and their oligomers (procyanidins). While these flavonoids have been reported to reduce the rate of free radical-induced erythrocyte hemolysis in experimental animal models, little is known about their effect on human erythrocyte hemolysis. The major objective of this work was to study the effect of a flavonoid-rich cocoa beverage on the resistance of human erythrocytes to oxidative stress. A second objective was to assess the effects of select purified cocoa flavonoids, epicatechin, catechin, the procyanidin Dimer B2 and one of its major metabolites, 3′-O-methyl epicatechin, on free radical-induced erythrocyte hemolysis in vitro. Peripheral blood was obtained from 8 healthy subjects before and 1, 2, 4 and 8 h after consuming a flavonoid-rich cocoa beverage that provided 0.25 g/kg body weight (BW), 0.375 or 0.50 g/kg BW of cocoa. Plasma flavanol and dimer concentrations were determined for each subject. Erythrocyte hemolysis was evaluated using a controlled peroxidation reaction. Epicatechin, catechin, 3′-O-methyl epicatechin and (-)-epicatechin-(4β &gt
8)-epicatechin (Dimer B2) were detected in the plasma within 1 h after the consumption of the beverage. The susceptibility of erythrocytes to hemolysis was reduced significantly following the consumption of the beverages. The duration of the lag time, which reflects the capacity of cells to buffer free radicals, was increased. Consistent with the above, the purified flavonoids, epicatechin, catechin, Dimer B2 and the metabolite 3′-O-methyl epicatechin, exhibited dose-dependent protection against AAPH-induced erythrocyte hemolysis at concentrations ranging from 2.5 to 20 μM. Erythrocytes from subjects consuming flavonoid-rich cocoa show reduced susceptibility to free radical-induced hemolysis (p &lt
0.05). © 2005 Taylor &amp
Francis Group Ltd.

DOI： 10.1080/17402520512331329514

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Nara Women's University  

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To evaluate fish as free radical scavengers in the human diet, we examined the radical-scavenging activity of some marine fish tissue commonly consumed in Japan, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and 2′-deoxyguanosine oxidation method. All fishes showed high DPPH (259-2225 μmol Trolox eq./100g) and oxygen (1059-8018 μmol Trolox eq./100g) radical-scavenging activity. Ascorbic acid and tocopherol content were determined as free radical-scavenging compounds and ranged from 0.6-7.8 and 0.5-16.6 mg/100 g fresh weight, respectively. Fish liver and skin showed higher contents of these antioxidative compounds than other parts, although their contribution to DPPH radical scavenging activity was negligible. Unlike vegetables some other compounds seem to be responsible for the high scavenging activity of fish.

DOI： 10.3136/fstr.10.264

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The effects of heat treatment on the radical-scavenging activity of the two phenolic compounds, quercetin and epigallocatechin gallate, were examined. The retained radical-scavenging activity of both polyphenols was 100% and 80% after respective 60- and 480-min heating at 100℃ suggesting that common boiling practices do not compromise the antioxidation effects. However, the content of epigallocatechin gallate was significantly decreased, although its radical-scavenging activity remained. With heating at 180℃, both the quercetin and epigallocatechin gallate contents decreased much more rapidly than their radical-scavenging activity, suggesting that the radical-scavenging activity remained in their degradation products. After 15 min of heating at 180℃, the retained radical-scavenging activity of quercetin and epigallocatechin gallate was more than 80%. Therefore, usual high-temperature cooking methods such as deep frying or oven heating would not severely compromise the antioxidation effects of these compounds.

DOI： 10.11428/jhej1987.55.213

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：INST FOOD TECHNOLOGISTS  

Rutin, luteolin, luteolin-7-glucoside, and chlorogenic acid gradually decomposed during heating at 100 degreesC. Even though they rapidly decomposed at 180 degreesC, 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 degreesC, but was reduced at 180 degreesC. These results suggest that the radical-scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing.

DOI： 10.1111/j.1365-2621.2004.tb17848.x

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and polyphenol content of 25 dried fruits were evaluated and compared with fresh fruits. The contribution of ascorbic acid to this activity was also determined. All dried fruits contained DPPH radical-scavenging activity with hawthorn, apricot and blueberry having the highest. Other dried fruits containing rind also had high activity. The DPPH radical-scavenging activity and polyphenol content of dried fruits were highly correlated.

DOI： 10.3136/fstr.10.152

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：IOS PRESS  

Vegetables are rich source of antioxidative components such as ascorbic acid and polyphenols, which scavenge free radicals and reactive oxygen species and prevent life-style related diseases. In this work, the changes of radical-scavenging activity in shredded red and green cabbage leaves during storage were determined as well as ascorbic acid and polyphenol contents.
Shredded cabbage leaves were stored at 10degreesC for 7 days in the presence or absence of oxygen. Radical-scavenging activity, ascorbic acid content, and polyphenol content of shredded cabbage leaves remained for 7 days in the presence and absence of oxygen. These results demonstrate that the radical-scavenging activity, ascorbic acid, and polyphenols are stable in shredded cabbage leaves and that oxygen does not affect the activity and active components.

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Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Nara Women's University  

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Institute of Food Technologists  

The effects of ascorbic acid and α-tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α-tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH-HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α-tocopherol showed synergistic effects.

DOI： 10.1111/j.1365-2621.2003.tb12302.x

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

The influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and ascorbic acid in vegetables during the cooking process were investigated. In the case of burdock and lettuce, which have a high activity of polyphenol oxidase, the radical-scavenging activity and the content of total phenol and chlorogenic acid decreased drastically within 1 min. In the case of broccoli, however, only a small decrease of radical-scavenging activity was observed, and total phenol and chlorogenic acid decreased almost not at all. The decrease of the activity in broccoli depended on the oxidation of ascorbic acid by ascorbate oxidase. None of these compounds decreased after the enzymes had been inactivated by heating.

DOI： 10.3136/fstr.9.79

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：INST FOOD TECHNOLOGISTS  

The relationship of radical-scavenging activity and formation of brightly colored pigments in the early stage of the Maillard reaction was investigated. The Maillard reaction products of xylose with glycine, histidine, and arginine formed blue, yellow, and red color pigments, respectively, in the early stage. Although radical-scavenging activity was found in the early stages of the Maillard reaction, the scavenging activity appeared before the formation of the pigments. The radical-scavenging activity in the early stage of the Maillard reaction was derived from uncolored reaction products smaller than the brightly colored pigments.

DOI： 10.1111/j.1365-2621.2002.tb11365.x

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：AMER CHEMICAL SOC  

The change in radical-scavenging activity of vegetables and spices during cooking was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. After boiling of vegetables, the radical-scavenging activity increased in burdock, green pepper, asparagus, eggplant, and carrot, while the activity in other vegetables decreased. In most cases, however, the total activity of cooked vegetable and cooking water was higher than that of fresh vegetables. Microwave heating increased the radical-scavenging activity in 9 of 14 vegetables. These results suggest that the intake of vegetables with cooking water or microwave-cooked vegetables can be recommended to use radical-scavenging components efficiently. In the process of curry cooking, the radical-scavenging activity of spices decreased, while that of vegetables increased. The radical-scavenging activity of curry also decreased after heating.

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：Institute of Food Technologists  

Various in vitro assays of active oxygen-scavenging activity in foods were compared by evaluating the activity of 13 food phenolic compounds and Trolox. 1,1-Diphenyl-2-picrylhydrazyl (DPPH)-HPLC and liposome oxidation methods were sensitive for these compounds, while deoxyribose oxidation and Randox kit methods were less sensitive. The deoxyguanosine oxidation method could not determine the activity since food polyphenols were pro-oxidative in this assay. Among these assays, the DPPH-HPLC method was shown to be the best since the liposome oxidation method is affected more by the structure of phenolic compounds than the DPPH-HPLC method.

DOI： 10.1111/j.1365-2621.2002.tb10634.x

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.

DOI： 10.3136/fstr.7.250

Scopus

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Language：Japanese   Publishing type：Research paper (scientific journal)  

The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363 μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice.

DOI： 10.11428/jhej1987.50.1127

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10582176

Language：Japanese   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society for Food Science and Technology  

The radical-scavenging activity of cabbage and Chinese cabbage cultivated by using organic and inorganic fertilizers were compared. Mixture of rapeseed oil cake, poultry feces and humus was used as organic fertilizer. The effect of composting with cowdung or rice straw on the radical-scavenging activity of cabbage was also investigated. The radical-scavenging activity was evaluated by measuring the decrease of 1,1-diphenyl-2-picrylhydrazyl detected at 517 nm by HPLC. Ascorbic acid content of cabbage and Chinese cabbage was also determined by HPLC. The radical-scavenging activity and ascorbic acid content of cabbage and Chinese cabbage were not significantly different between the products grown by using organic and inorganic fertilizers. Application of compost did not affect on the radical-scavenging activity and ascorbic acid content.

DOI： 10.3136/nskkk.46.604

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Language：English   Publishing type：Research paper (scientific journal)   Publisher：S. Karger AG  

A total of 45 Japanese and Bangladeshi water fish and fishery products were investigated for radical-scavenging activity using a 1,1-diphenyl-2-picrylhydrazyl- HPLC method. Among the 35 Japanese fish and fishery products (37 items), cutlassfish showed the highest activity (565.7 mg Trolox eq/100 g) and seaweed showed the lowest (24.9 mg Trolox eq/100 g) on a fresh weight basis. Dried bonito, crab (abdomen), Pacific saury, horse mackerel, skipjack, halfbeak, tuna, sand borer, Pacific mackerel, barracuda and anglerfish showed activities of over 100 mg Trolox eq/100 g. The radical-scavenging activities of 10 Bangladeshi fish and fishery products varied from 37.9 to 202.1 mg Trolox eq/100 g. The stronger activity of cutlassfish was attributed to its silver colored skin. The active component was suggested to be uric acid, the metabolic end-product of guanine.

DOI： 10.3136/fstr.5.193

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Language：Japanese   Publishing type：Research paper (scientific journal)  

The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was investigated. Ascorbic acid and apparent oxidized vitamin C (dehydroascorbic and diketogulonic acids) were separately determined by HPLC after derivatization with 2, 4-dinitrophenylhydrazine. Of the twelve fresh vegetables tested, the ascorbic acid content was the highest in green pepper (123.7 mg/100 g) and the lowest in onion (2.4 mg/100 g). More than 90% of the apparent total vitamin C in fresh vegetables was ascorbic acid. The ascorbic acid and apparent total vitamin C contents of each frozen vegetable were lower than those of the equivalent fresh vegetable, except for pumpkin. For the cooked vegetables, the ascorbic acid content was lower than that for each fresh vegetable. The percentages of apparent oxidized vitamin C (averaged for all the vegetables tested) were 6.8, 27.3 and 56.8% for the fresh, frozen and cooked vegetables, respectively.

DOI： 10.11428/jhej1987.49.1241

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Other Link： http://dl.ndl.go.jp/info:ndljp/pid/10581909

Language：English   Publishing type：Research paper (scientific journal)   Publisher：TAYLOR & FRANCIS LTD  

An HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picryIhydrazyl (DPPH) is reported. The activity was evaluated by measuring the decrease of DPPH detected at 517 nm. By using this novel method, we determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine. The results gave good correlation between the radical-scavenging activity determined by HPLC and by conventional colorimetry. This methodology was applied to determine the free radical-scavenging activity of 8 beverages. The activity of coffee was the highest, followed by red wine, green tea, oolong tea, black tea, rose wine, white wine, and orange juice. The results well agree with those of previous reports. This method is expected to be useful for a simple and rapid determination of free radical-scavenging activity in colored foods, because coloring substances in foods do not interfere with the measurement.

DOI： 10.1271/bbb.62.1201

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Language：Japanese Book type：Textbook, survey, introduction

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Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (scientific journal)   Publisher：「食生活」出版局  

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Language：Japanese   Publisher：すかいらーくフードサイエンス研究所  

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Event date： 2008

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