Art

J-GLOBAL ID：200902245839908207   Reference number：04A0255743

Change in the Radical-Scavenging Activity of Quercetin and Epigallocatechin Gallate during Heat Treatment

ケルセチンおよびエピガロカテキンガレートのラジカル捕捉活性に対する加熱処理の影響

Author (4)： MURAKAMI M (Kinki Univ., Nara, JPN) ,  YAMAGUCHI T (Nara Women’s Univ., Nara, JPN) ,  TAKAMURA H (Nara Women’s Univ., Nara, JPN) ,  MATOBA T (Nara Women’s Univ., Nara, JPN)
Material： 日本家政学会誌  (Journal of Home Economics of Japan)
Volume： 55  Issue： 3  Page： 213-217  Publication year： Mar. 15, 2004 
JST Material Number： F0763A  ISSN： 0913-5227  CODEN： NKGAEB  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： polyphenol ,...
Semi thesaurus term： エピガロカテキンガレート

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JST classification (2)： Food heating  (FJ03030I) ,  Biological function  (EB02020R)

Substance index (1)： Quercetin

Reference (14)：

• Dewanto, V., Wu, X., Adorn, K. K., and Liu, R. H. (2002) Thermal Processing Enhances the Nutrition Value of Tomatoes by Increasing Total Antioxidant Activity, J. Agric. Food Chem., 50, 3010-3014
• Hoff, J. F., and Singleton, K. I. (1977) A Method for Determination of Tannin in Foods by Means of Immobilized Enzymes, J. Food Sci., 42, 1566-1569
• Ioku, K., Aoyama, Y., Tokuno, A., Terao, J., Nakatani, N., and Takei, Y. (2001) Various Cooking Methods and the Flavonoid Content in Onion, J. Nutr. Sci. Vitaminol., 47, 78-83
• Iwai, K., Sato, M., and Matsue, H. (2000) Relationship between Antioxidant Activity Estimated by XYZ-Dish Method and Catechin Concentration in Commercially Available Tea Drinks, Nippon Shokuhin Kogyo Gakkaishi, 47,120-129
• Kahkonen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J., Pihlaja, K., Kujala, T. S., and Heinonen, M. (1999) Antioxidant Activity of Plant Extracts Containing Phenolic Compounds. J. Agric. Food Chem., 47, 3954-3962

Terms in the title (4)： ケルセチン ,  エピガロカテキンガレート ,  ラジカル捕捉活性 ,  加熱処理