Analysis of Changes in Reactive Oxygen Acavenging Compounds durin Cooking

烹饪过程中活性氧清除化合物的变化分析

• 批准号: 13480028
• 负责人: MATOBA Teruyoshi
• 金额: $ 10.05万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 2001
• 资助国家: 日本
• 起止时间: 2001 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-13480028/
• 关键词: Reactive Oxygen; Free Radical; Radical Scavenging Activity; Reactive Oxygen Scavenging Activity; Polyphenol; Vegetable; Vegetable Food Material; Animal Food Material

Foods, especially vegetables, contain a wide variety of reactive oxygen-scavenging compounds such as ascorbic acid and polyphenols. Epidemiological studies have shown that vegetable consumption is associated with a reduced risk of life-style related diseases. However, reactive oxygen-scavenging compounds present in foods may be affected by cooking procedures prior to consumption. In this work, the changes in reactive oxygen-scavenging compounds in vegetables were analyzed during cooking.First, the changes in ascorbic acid and each polyphenolic compound during cooking of various vegetables were demonstrated. Different polyphenolic compounds had different level of activity, and different interaction with ascorbic acid and tocopherols. Then, it was shown that reactive oxygen-scavenging compounds flowed out to the soup but did not decrease during vegetable soup cooking. In addition, decrease by heating was inhibited by coexistence with other reactive oxygen-scavenging compounds.

食物，尤其是蔬菜，含有多种活性氧清除化合物，如抗坏血酸和多酚。流行病学研究表明，蔬菜消费与生活方式相关疾病的风险降低有关。然而，食物中存在的活性氧清除化合物可能会受到食用前烹饪程序的影响。本研究分析了蔬菜在烹调过程中活性氧清除化合物的变化。首先，对各种蔬菜在烹调过程中抗坏血酸和各种多酚类化合物的变化进行了论证。不同的多酚类化合物具有不同的活性水平，与抗坏血酸和生育酚的相互作用也不同。然后，它表明，活性氧清除化合物流出的汤，但没有减少蔬菜汤烹饪。此外，通过与其他活性氧清除化合物共存，抑制了加热引起的减少。

项目成果

Change in the radical-scavenging activity of quercetin and epigallocatechin gallate during heat treatment

热处理过程中槲皮素和表没食子儿茶素没食子酸酯自由基清除活性的变化

• 发表时间: 2004
• 期刊: J.Home Econ.Jpn. 55(3)
• 作者: M.Murakami;T.Yamaguchi;H.Takamura;T.Matoba
• 通讯作者: T.Matoba

M.Murakami, T.Yamaguchi, H.Takamura, T.Matoba: "Effects of thermal treatment on radical-scavenging activity of single and mixed polyphenolic compounds"J.Food Sci.. 69(1). FCT7-FCT10 (2004)

M.Murakami、T.Yamaguchi、H.Takamura、T.Matoba：“热处理对单一和混合多酚化合物自由基清除活性的影响”J.Food Sci.. 69（1）。

M.Murakami, T.Yamaguchi, H.Takamura, T.Matoba: "Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds"J.Food Sci.. 68(5). 1622-1625 (2003)

M.Murakami、T.Yamaguchi、H.Takamura、T.Matoba：“抗坏血酸和 α-生育酚对多酚化合物抗氧化活性的影响”J.Food Sci.. 1622-1625 (2003)。

M.Murakami: "Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds"J. Food Sci.. 68(印刷中). (2003)

M. Murakami：“抗坏血酸和 α-生育酚对多酚化合物抗氧化活性的影响”J. Food Sci.. 68（印刷中）。

M.Murakami: "Radical-Scavenging Activity and Brightly Colored Pigments in the Early Stage of the Maillard Reaction"J. Food Sci.. 67(1). 93-96 (2002)

M.Murakami：“美拉德反应早期的自由基清除活性和鲜艳的颜料”J。