論文

基本情報

氏名 沖 智之
氏名(カナ) オキ トモユキ
氏名(英語) OKI TOMOYUKI
所属 中村学園大学 栄養科学部 栄養科学科
職名 教授

題名

Changes in radical-scavenging activity and components of mulberry fruit during maturation

単著・共著の別

 

著者

Tomoyuki Oki, Mio Kobayashi, Taeko Nakamura, Akiko Okuyama, Mami Masuda, Hideki Shiratsuchi, Ikuo Suda

概要

Extracts of mulberry fruits (Morus sp.) were prepared from 8 cultivars harvested at 4 stages of maturity, and their radical-scavenging activity, anthocyanin content, and total phenolic content were measured. The radical-scavenging activity was evaluated by a spectrophotometric assay using the 1,1-diphenyl-2-picrylhydrazyl radical (DPPHasterisk inside a circle sign) in a 96-well microplate. Mulberry fruit extracts exhibited the DPPHasterisk inside a circle sign-scavenging activities, ranging from 2.5 to 20.3 μmol-Trolox equiv/g-FW. Their activities were variable during maturation, and the highest activity was observed in the fully mature mulberry fruit in all cultivars. Anthocyania was scarcely present in the immature mulberry fruits; however, its content increased as the fruit matured in all cultivars. On the other hand, all immature mulberry fruits contained non-anthocyanin phenolic compound. An on-line high-performance liquid chromatography (HPLC) method for the detection of DPPHasterisk inside a circle sign-scavenging compounds revealed the difference in predominant radical scavengers between the immature and fully mature stages in the Miran 5 cultivar. Four major radical scave

発表雑誌等の名称

Journal of Food Science

出版者

 

71

 

開始ページ

 

終了ページ

 

発行又は発表の年月

20060101

査読の有無

無し

招待の有無

無し

記述言語

 

掲載区分

 

掲載種別

 

ISSN

00221147

ID:DOI

10.1111/j.1365-2621.2006.tb12382.x

ID:NAID(CiNiiのID)

 

ID:PMID

 

URL

JGlobalID

 

arXiv ID

 

ORCIDのPut Code

 

DBLP ID

 

OpenDepoのWekoID