Antioxidative Activity of Avocado Epicarp Hot Water Extract
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概要
- 論文の詳細を見る
The radical scavenging activity of avocado epicarp extract was investigated and found to be about 2 times higher than those of α-tocopherol and ascorbic acid. Radical scavenging activity was substantially retained after heat treatment at 180°C for 60min. The antioxidative activities of the avocado epicarp extract and α-tocopherol were measured by the thiocyanate method with a linoleic acid system. The activity of the avocado epicarp extract was higher than α-tocopherol, but a mixture of the extract and α-tocopherol did not show a synergistic effect on activity. The avocado epicarp extract was analyzed by HPLC, with 4 peaks, (+)-catechin, (-)-epicatechin, and 2 unknown ones, being detected. These 4 peaks contributed to about 15% of the total antioxidative activity.
- 社団法人 日本食品科学工学会の論文
- 2006-02-01
著者
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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Terasawa Naoko
Faculty Of Education Kanazawa University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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SAKAKIBARA Miki
Faculty of Education, Kanazawa University
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Sakakibara Miki
Faculty Of Education Kanazawa University
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