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嗜好飲料のDPPH ラジカル消去能
https://doi.org/10.18998/00001360
https://doi.org/10.18998/0000136064947746-1474-4372-b697-3612dfe1129d
| 名前 / ファイル | ライセンス | アクション |
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本文PDF (622.4 kB)
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Copyright(c)2020 by KOMAZAWA WOMEN'S UNIVERSITY
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
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| 公開日 | 2020-03-06 | |||||||||||
| タイトル | ||||||||||||
| タイトル | 嗜好飲料のDPPH ラジカル消去能 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Radical Scavenging Ability of Preference beverage | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| ID登録 | ||||||||||||
| ID登録 | 10.18998/00001360 | |||||||||||
| ID登録タイプ | JaLC | |||||||||||
| 著者 |
下橋, 淳子
× 下橋, 淳子
× SHIMOHASHI, Atsuko
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | Preference beverages have spread in market widely, to expect the hydration and supplementation of nutrients, such as vitamins, minerals, and dietary fiber. In the present study, an author determined 2,2-diphenyl-1-picrylhydrady （DPPH） radical scavenging ability of ingredients in tea and coffee beverages, fruit juices, and mixed vegetable/ fruit juice. Green tea, including relatively high green tea ingredients, and coffee beverages had high antioxidative activities of 800 ～ 1000 μmol Trolox eq. per 100mL. Fruit juices with high vitamin C contents showed a tendency to have high DPPH radical scavenging ability. High values of nearly 500 ～ 700μmol Trolox eq. per 100g fresh weight of DPPH radical scavenging ability were observed in shungiku（ leaf portion of Chrysanthemum coronarium ） and moroheiya （leaf portion of Corchorus olitorius ） with high β-carotene content and in burdock and eggplant rich in chlorogenic acid, respectively among vegetables. Among fruits, acerolas（ Malpighia spp.） rich in vitamin C and banana rich in chlorogenic acid showed high values of DPPH radical scavenging ability of nearly 1400 and ≧ 1000μmol Trolox eq.100g fresh weight, respectively, whereas avocado rich in vitamin E showed a low antioxidant activity of nearly 155μmol Trolox eq. per 100g fresh weight. It was suggested that a wide range of factors, such as the contents of antioxidant ingredients, interaction with other ingredients, varieties, cultivation method, and freshness, may have individual effects on the antioxidant ability of the vegetables and fruits used as materials in preference beverages. |
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| 書誌情報 | 号 2, p. 17-24, 発行日 2019-12-25 | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | 駒沢女子（短期）大学 学長 光田督良 | |||||||||||
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| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 2434-7574 | |||||||||||
