Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.

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概要

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• The following five spices were pasteurized with superheat-ed steam, as given in parentheses: origanum (1 kg/cm2, 132°C, 3.5 sec), laurel (0.5kg/cm2, 118°C, 3.5 sec), turmeric (2 kg/cm2, 160°C, 5 sec), coriander (1kg/cm2, 140°C, 5 sec), and aniseed (1kg/cm2, 140°C 5 sec). The detected tocopherols and other constituents were as follows: orig-anum (α-, β-, γ-, δ-), laurel (α-, β-), turmeric (so little that no comparison could be made), coriander (almost no tocopherols), and aniseed (α-, β-, δ-). The tocopherols and unsaturated fatty acid constituents of origanum, laurel, aniseed and coriander underwent little change after pasteurization with superheated steam, indicating stability, which may be due to the synergistic effect of tocopherols and phenolic compounds present in these spices.

著者

• 藤巻 正生

  Department of Agricultural Chemistry, University of Tokyo

• 本間 清一

  Department of Nutrition and Food Science, Ochanomizu University

• マルロ・ リディア

  Department of Nutrition and Food Science, Ochanomizu University

• 相田 浩

  Department of Nutrition and Food Science, Ochanomizu University

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• Triacylglycerol composition of winged bean (Psophocarpus tetragonolobus)
• Lipid composition of winged bean (Psophocarpus tetragonolobus).
• Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.
• Maltooligosaccharide composition of flours, weaning foods, and gruels prepared from germinated rice, corn, mungbean, and cowpea.

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