Art

J-GLOBAL ID：201302230471342807   Reference number：13A1763159

Phenolics Profile of Mume, Japanese Apricot (Prunus mume Sieb. et Zucc.) Fruit

日本アンズ(Prunus mume Sieb. et Zucc.)であるウメの果実のフェノール化合物プロフィール

Author (16)： MITANI Takahiko (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  HORINISHI Asako (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  KISHIDA Kunihiro (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  KAWABATA Tomoaki (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  YANO Fumiko (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  MIMURA Hisa (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.) ,  INABA Nobuya (Wakayama Agricultural Processing Res. Corp.) ,  YAMANISHI Hisako (Industrial Technol. Center of Wakayama Prefecture) ,  OE Takaaki (Fruit Tree Experimental Station, Wakayama Res. Center of Agriculture and Fisheries) ,  NEGORO Keiichi (Fruit Tree Experimental Station, Wakayama Res. Center of Agriculture and Fisheries) ,  MORI Hajime (Industrial Technol. Center of Wakayama Prefecture) ,  MIYAKE Yasuhito (Industrial Technol. Center of Wakayama Prefecture) ,  HOSODA Asao (Industrial Technol. Center of Wakayama Prefecture) ,  TANAKA Yoshie (Industrial Technol. Center of Wakayama Prefecture) ,  MORI Megumi (Industrial Technol. Center of Wakayama Prefecture) ,  OZAKI Yoshihiko (Fac. of Biology-oriented Sci. and Technol., Kinki Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 77  Issue： 8  Page： 1623-1627 (J-STAGE)  Publication year： 2013 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Prunus mume ,  phenolic compound ,  antioxidation ,  unsaturated carboxylic acid ,  fruit ,  food ingredient ,  sarcocarp ,  degradation product ,  olefin compound ,  polyphenol ,  alicyclic alcohol ,  carboxylate(ester) ,  hydroxy acid ,  polyol ,  phenol ether
Semi thesaurus term： *Prunus mume ,  Hydroxycinnamic acids ,  phenolic compound ,  Oxygen Radical Absorbance Capacity ,  hydrolysate

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z)

Substance index (5)： cis-p-Coumaric acid ,  4-Hydroxycinnamic acid ,  Caffeic acid ,  Chlorogenic Acid ,  Ferulic acid

Reference (28)：

• 1) Ohtsubo T and Ikeda F, J. Engeigaku Zasshi (in Japanese), 62, 695-700 (1994).
• 2) Terada H and Sakabe Y, Eisei Kagaku (in Japanese), 34, 36-40 (1988).
• 3) Jee HJ, ``Health Foods from Herbs,'' Seoul National University Press, Seoul, p. 52 (1999).
• 4) World Health Organization, ``Diet, Nutrition and Prevention of Chronic Diseases,'' WHO technical report series 916, Report of a joint WHO/FAO expert consultation (2003).
• 5) Jeong JT, Moon JH, Park KH, and Shin CS, J. Agric. Food Chem., 54, 2123-2128 (2006).

Terms in the title (7)： 日本 ,  アンズ ,  Prunus ,  ウメ ,  果実 ,  フェノール化合物 ,  プロフィール