Stabilizing Effect of Grape Seed Extract on Ascorbic Acid
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概要
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L-Ascorbic acid (AsA) has numerous biological activities. It is known that AsA is unstable under neutral and alkaline conditions, degrading almost completely within several hours, whereas it is relatively stable under acidic conditions. The present study investigated the effect of grape seed extract (GSE), which contains proanthocyanidins, on the stability of AsA under neutral and alkaline conditions. The addition of GSE to AsA solution in 3,3′-dimethylglutaric acid-tris(hydroxymethyl)aminomethane-2-amino-2-methyl-1,3-propanediol (GTA) (50mM, pH 7.0 or 10.0) buffer significantly increased the remaining amount of AsA and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, compared with those of AsA alone. In particular, it was clarified that GSE contributed to the stability of AsA at an alkaline pH. We also investigated the effect of GSE on the stability of AsA under quasi-physiological conditions. It was revealed that GSE stabilized AsA in simulated intestinal juice (pH 8.5) at 37°C. DPPH radical-scavenging activity was closely correlated with the remaining amounts of AsA. The present results, although not directly transferable to in vivo conditions, suggest that GSE may stabilize AsA under neutral and alkaline conditions and affect the physiological activity of AsA.
- 日本食品科学工学会の論文
- 2006-02-01
著者
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的場 輝佳
関西福祉科学大学
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Home Economics Nara Women's University
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Matoba Teruyoshi
Division Of Human Life And Environmental Sciences Graduate School Of Human Culture Nara Women's
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高村 仁
Department Of Materials Science Graduate School Of Engineering Tohoku University
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Yamaguchi Takayuki
Department Of Bioresources Chemistry Faculty Of Horticulture Chiba University Engineering Department
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Yamaguchi Taichi
Laboratory Of Biophysical Chemistry College Of Agriculture Osaka Prefecture University
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Takamura Hitoshi
Department Of Food Science And Nutrition
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Yamaguchi T
Department Biochemistry National Institute Of Agrobiological Science
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Kitao Satoshi
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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Kitao Satoshi
Department Of Food Science And Nutrition Osaka Shoin Women's University
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Teramoto Madoka
Department Of Food Science And Nutrition Faculty Of Liberal Arts Osaka Shoin Women's University
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Matoba Teruyoshi
Department Of Food Science And Nutrition Faculty Of Human Life And Environment Nara Women's Uni
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Yamaguchi Tomoko
Department Of Engineering Science Faculty Of Engineering Hokkaido University
関連論文
- 高槻うどんギョーザ(クッキングルーム)
- 使用限界(風味点数3)に達したフライ油の特性
- 食育の意義
- フライ油の使用限界に関する研究 : から揚げの食味とフライ油の風味点数
- サトイモの調理適性に関する品種・系統間差
- 使用限界 (風味点数3) に達したフライ油の特性
- Stabilizing Effect of Grape Seed Extract on Ascorbic Acid
- 高槻うどんギョーザ
- A-1 揚げ物およびフライ油の風味と極性化合物量の関係(第2回 東海・北陸支部,近畿支部合同研究発表会)(支部だより)
- 揚げ物および揚げ油の風味と極性化合物量の開係