Evaluation of radical scavenging ability in cooking processes of functional food materials.

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At first, in 2002, investigation of some useful methods to measure radical scavenging activity was carried out. The DPPH ・method, SOD activity, ORACK method and ELISA method were found to be useful to measure the activities in cooking processes.In 2003, T.Matoba et al. examined the effects in relation of polyphenols and ascorbic acid oxidase on radical scavenging activity with DPPH method. On the other hand, K.Oba et al found that DPPH radical and 02- scavenging activities in boiled oregano leaves were approximately 1.3 times higher than those in fresh leaves. Y. Fukuda et al found that sesame salad oils added some herb inhibited remarkably both auto- oxidation and thermal oxidation with An V method and acrolein, a toxic unsaturated aldehyde with ELISA. The sesame salad oil contains high level of sesamin and sesaminol, which were effective against depressing of LDL cholesterol and the sesame oils added some herbs were more effective antioxidative activity than the oil alone. The sesame oil added herbs were useful oils with high physiological activity.The results of investigations were now under summarizing.