Influence of polyphenol and ascorbate oxidases during cooking process on the radical-scavenging activity of vegetables

被引：55

作者：

Yamaguchi, T

Katsuda, M

Oda, Y

Terao, J

Kanazawa, K

Oshima, S

Inakuma, T

Ishiguro, Y

Takamura, H

Matoba, T ^{[1
]}

机构：

[1] Nara Womens Univ, Dept Food Sci & Nutr, Nara 6308506, Japan

[2] Nara Womens Univ, Grad Sch Human Culture, Nara 6308506, Japan

[3] Univ Tokushima, Sch Med, Dept Nutr, Tokushima 7708503, Japan

[4] Kobe Univ, Grad Sch Sci & Technol, Dept Life Sci, Nada Ku, Kobe, Hyogo 6578501, Japan

[5] Kagome Co Ltd, Inst Res, Nishinasuno, Tochigi 3292762, Japan

[6] Nara Womens Univ, Kyousei Sci Ctr Life & Nat, Kitauoya Nishimachi, Nara 6308506, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2003年 / 9卷 / 01期

关键词：

radical-scavenging activity; polyphenol oxidase; polyphenol; chlorogenic acid; ascorbic acid; ascorbate oxidase;

D O I：

10.3136/fstr.9.79

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of polyphenol oxidase and ascorbate oxidase on radical-scovenging 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.

引用

页码：79 / 83

页数：5

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