油脂含量が違う市販カレールーを用いたカレーライスの調理過程における水溶性および脂溶性環境下でのラジカル捕捉活性の変化

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  • Change in radical-scavenging activity while cooking curry and rice using commercial roux of different oil and fat contents in a water- and lipo-soluble environment.
  • ユシ ガンリョウ ガ チガウ シハン カレー ルー オ モチイタ カレーライス ノ チョウリ カテイ ニ オケル スイヨウセイ オヨビ シヨウセイ カンキョウ カ デ ノ ラジカル ホソク カッセイ ノ ヘンカ

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  The change in the radical-scavenging ability while cooking curry and rice using commercial Roux of different oil and fat contents was examined. The peroxyl radical-scavenging activities in a water-and lipo-soluble environment were measured by the azo compound-cheluminescence methods.<BR>  In the lipo-soluble environment, the scavenging activity of Roux with a half content of oils and fats was significantly higher compared that of the standard Roux. Under both environments, the radical-scavenging activity of curry (Roux combined vegetables and meats) using Roux with a half content of oils and fats was higher than that of curry using the standard Roux. We considered that various lipo-soluble spices contained in the Roux with the half content of oils and fats were difficult to extract and not affected by heating. Curry soup using Roux with a half content of oils and fats seems to be a functional cuisine low in calories and having antioxidative ability. We present the assessment system of the antioxidative ability using the same radical and principle of detection in a water- and lipo-soluble environment, which is able to assess the ability of food and meals corresponding to their environment.

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