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Antioxidant Capacity and Polyphenol Content of Extracts from Crops Cultivated in Japan, and the Effect of Cultivation Environment
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- MIKAMI-KONISHIDE Ichiho
- National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)
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- MURAKAMI Shiro
- Nakanishi Incorporated
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- NAKANISHI Keijiro
- Nakanishi Incorporated
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- TAKAHASHI Yumiko
- National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)
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- YAMAGUCHI Minako
- National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)
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- WATANABE Jun
- National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)
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- HINO Akihiro
- National Food Research Institute (NFRI), National Agriculture and Food Research Organization (NARO)
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Description
Oxygen radical absorbance capacity (ORAC) value and polyphenol contents of extracts from 71 crops cultivated in Japan were determined. Hydrophilic ORAC values (H-ORAC) ranged from 194 − 29,830 μmol TE/100 g fresh weight (FW), whereas lipophilic ORAC values (L-ORAC) ranged from 6 − 2,076 μmol TE/100 g FW. High total ORAC value was indicated in the following vegetables and fruits: mulukhiya (Corchorus olitorius), perilla (Perilla frutescens), water spinach (Ipomoea aquatica), edible burdock (Arctium lappa), blueberries (Vaccinium corymbosum) and hardy kiwifruit (Actinidia arguta) (6,562 − 31,802 μmol TE/100 g FW). These extracts showed a strong positive correlation between ORAC value and polyphenol content (r = 0.98). In addition, to gain a better understanding of ORAC variability in Japanese crops, we also discussed the influence of environmental factors on the ORAC value of stem mustard (Brassica juncea) “Umino” grown in three different regions. Regional variations of ORAC in stem mustard likely result from different levels of ultraviolet radiation and fertilizer application regimens specific to those regions.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 19 (1), 69-79, 2013
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282679434865664
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- NII Article ID
- 10031156377
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- NII Book ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BC3sXms1Gms74%3D
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed
