Radical scavenging activity of marine foods extracts

海洋食品提取物的自由基清除活性

基本信息

  • 批准号:
    16300235
  • 负责人:
  • 金额:
    $ 8.9万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
  • 财政年份:
    2004
  • 资助国家:
    日本
  • 起止时间:
    2004 至 2005
  • 项目状态:
    已结题

项目摘要

As samples, raw and cooked eight sorts of commonly eaten marine foods (common squid, common octopus, pacific giant octopus, shiba shrimp, northern shrimp, botan shrimp, tiger prawn, and kuruma prawn) which were purchased from Tokyo central wholesale fish market in the morning of the experiment day were used. The radical scavenging activity of each sample was measured using three methods, DPPH assay (DPPH radical scavenging activity), ORAC assay (hydroxyradical scavenging activity), and chemiluminescence method (superoxide anion radical scavenging activity). Also the amount of amino acids were analyzed. Tiger prawn was cooked separately or together with vinegar, soy sauce, white wine, sake, lemon juice, ginger, garlic, oregano, rosemary, thyme, basil, and/or clove, and compared their ORAC value. Results showed that the DPPH radical scavenging activity of the eight samples ranged from 37〜161 μmol AsA eq./100 g wet wt. (this is about 1/5〜1/100 of the activity of herbs). The hydroxyradical scavenging activity of the eight samples ranged from 1.5〜3.8 μmol Trolox eq./g wet wt. (this is about 1/10〜1/180 of the activity of herbs). Except for common octopus, the amount of total amino acid of the eight samples increased by cooking.
以实验当日上午从东京中央鱼批发市场购买的8种常用海产品(普通鱿鱼、普通章鱼、太平洋巨章鱼、柴虾、北方虾、博坦虾、虎虾、黑虾)为样本进行生煮。采用DPPH法(DPPH自由基清除活性)、ORAC法(羟自由基清除活性)和化学发光法(超氧阴离子自由基清除活性)三种方法测定各样品的自由基清除活性。同时分析了氨基酸的含量。将虎虾与醋、酱油、白葡萄酒、清酒、柠檬汁、生姜、大蒜、牛至、迷迭香、百里香、罗勒和/或丁香分开或一起煮熟,并比较它们的ORAC值。结果表明,8种样品对DPPH自由基的清除能力在37 ~ 161 μmol AsA当量/100 g湿wt之间,约为中草药的1/5 ~ 1/100。8种样品的羟自由基清除活性范围为1.5 ~ 3.8 μmol Trolox当量/g wet wt,约为中草药的1/10 ~ 1/180。除普通章鱼外,8个样品的总氨基酸含量均因蒸煮而增加。

项目成果

期刊论文数量(0)
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HATAE Keiko其他文献

HATAE Keiko的其他文献

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{{ truncateString('HATAE Keiko', 18)}}的其他基金

Development of the sensory test method for evaluating the elderly people's occlusal condition
评估老年人咬合状况的感官测试方法的研制
  • 批准号:
    20500688
  • 财政年份:
    2008
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Development of the new food materials to evaluate the oral condition of the elderly
开发评估老年人口腔状况的新型食品原料
  • 批准号:
    18300249
  • 财政年份:
    2006
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Comparison of the taste and the odor thresholds between the elderly and the young
老年人和年轻人的味觉和气味阈值比较
  • 批准号:
    14380043
  • 财政年份:
    2002
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.
以陶器用烹调容器机械的开发为目的,准备用于试验能够控制加热形式的烤箱。
  • 批准号:
    13558008
  • 财政年份:
    2001
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -
贝类在烹饪和储存过程中味道特征的变化 - 为什么不生吃蛤?
  • 批准号:
    12680125
  • 财政年份:
    2000
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.
通过测量营养成分和呈味活性成分来评价蔬菜的品质。
  • 批准号:
    09480001
  • 财政年份:
    1997
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.
烤鱼品质客观评分方法及各种热源对烤鱼品质的影响
  • 批准号:
    07458001
  • 财政年份:
    1995
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Seasonal variations in marine foods
海鲜的季节变化
  • 批准号:
    05453188
  • 财政年份:
    1993
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)
Factors Affecting the Textural Differences between Cultured and Wild Fish.
影响养殖鱼和野生鱼质地差异的因素。
  • 批准号:
    63580054
  • 财政年份:
    1988
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.
鱼类烹饪研究。
  • 批准号:
    60580054
  • 财政年份:
    1985
  • 资助金额:
    $ 8.9万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
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