An Antioxidant of Dried Chili Pepper Maintained Its Activity through Postharvest Ripening for 18 Months
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概要
- 論文の詳細を見る
The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10 °C for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.
- 2008-12-23
著者
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YABE Tomio
Department of Applied Life Science, Gifu University
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Hosoda Yabe
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Kato Koji
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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Ogiso Yuya
Department Of Applied Life Science Faculty Of Applied Biological Sciences Gifu University
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KAWAMOTO Yoshiyuki
Hida Tokarakobo Co., Ltd.
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KAWAMOTO Toshiaki
Hida Tokarakobo Co., Ltd.
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Kawamoto Toshiaki
Hida Tokarakobo Co. Ltd.
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Kawamoto Yoshiyuki
Hida Tokarakobo Co. Ltd.
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Yabe Tomio
Department Of Applied Life Science Gifu University
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Yabe Tomio
United Graduate School of Agricultural Science, Gifu University
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Hosoda-Yabe Ritsuko
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University
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KATO Koji
Department of Agricultural Chemistry, Gifu University
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KATO Koji
Department of Agricultural Chemistry, Faculty of Agriculture, Gifu University
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