Antioxidative ability of aqueous extract from roots of arrowroot and that leaves in a dried system

概要

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The antioxidative ability of the dried powder made with the aqueous extract from roots of arrowroot or that leaves, was examined in a powder system at water activity (Aw) 0.2-1.0 and 50 °C. The cookie was prepared by baking the dough, composed of the dried powder, soft flour, linoleic acid, baking powder and water in the ratio of 8.5 : 25.0 : 8.5 : 1.0 : 12.0 by weight. In the case of preparing the control one, the dried powder was changed for soft flour. Although the peaks of Peroxide values (PV) were shown at the all Aw range in the control sample (cellulose powder) by the fourth day after beginning incubation, such peaks weren't obtained in the dried powders mentioned above without the PV in the 50% root extract at Aw 0.2. The antioxidative ability of cookies added with each of dried powder from roots of arrowroot or that leaves was strong at Aw0.6-1.0.