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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：
HATAE Keiko
金额：
$ 8.9万
依托单位：
Ochanomizu University
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

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16300235/
关键词：
radicalscavenging activity DPPH assay ORAC assay tiger prawn common squid herbs white wine 抗酸化性 DPPH法 ORAC法 DPPHラジカル消去活性ワインレモン汁

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.

作为样品，使用实验当天早上从东京中央水产批发市场购买的生的和熟的八种常见的海洋食品（普通鱿鱼、普通章鱼、太平洋巨型章鱼、柴虾、北虾、牡丹虾、虎虾和车虾）。使用三种方法测量每个样品的自由基清除活性：DPPH测定（DPPH自由基清除活性）、ORAC测定（羟基自由基清除活性）和化学发光法（超氧阴离子自由基清除活性）。还分析了氨基酸的量。将虎虾单独或与醋、酱油、白酒、清酒、柠檬汁、生姜、大蒜、牛至、迷迭香、百里香、罗勒和/或丁香一起烹调，并比较它们的 ORAC 值。结果表明，8个样品的DPPH自由基清除活性范围为37〜161 μmol AsA eq./100 g湿重。（这大约是草药活性的1/5〜1/100）。 8个样品的羟基自由基清除活性范围为1.5〜3.8 μmol Trolox eq./g湿重。（这大约是草药活性的1/10〜1/180）。除普通章鱼外，8个样本的总氨基酸含量均因烹调而增加。