Accumulation of Lignin in Cut Edible Parts of Vegetables

DOI Web Site 1 Citations

Bibliographic Information

Other Title
  • 切断による蔬菜可食部リグニンの増加
  • セツダン ニヨル ソサイカショクブ リグニン ノ ゾウカ

Search this article

Abstract

By cut of edible parts of vegetables, lignin is known to be synthesized de novo in their tissues. To estimate the lignin content produced by the injury is useful to perform food processing and to assume digestibility of vegetables.<BR>Method of quantitative estimation of lignin was investigated. Crude cell wall fraction was prepared by immersing the tissue homogenate in hot water, followed by treating with organic solvents to remove contaminated phenolic substances. Lignin remained in crude cell wall fraction was acetylated by acetyl bromide, then solubilized in glacial acetic acid. Absorption at 280nm of the soluble fraction was measured. Introducing extinction (A) of 0.1% solution to the equation, W=αA, lignin content (W%) in crude cell wall fraction was calculated. Coefficient α of each acetylated vegetable lignin was listed in Table 1. Lignin contents in dry vegetables were also calculated.<BR>According to the results, lignin content in cut vegetable except burdock augmented by letting the tissue alone. Lignin was so most remarkably produced in carrot that lignin content in the dry matter reached 2.26% after 3 days. In sweet potato, the velocity of lignin synthesis was almost as same as in Japanese radish, but the content in the former was less than in the latter. The rate of lignin accumulation in cut cucumber tissue was smaller than that of carrot, Japanese radish or sweet potato. Burdock had fairly amount of lignin without cut injury.

Journal

  • Eiyo To Shokuryo

    Eiyo To Shokuryo 31 (1), 91-94, 1978

    JAPAN SOCIETY OF NUTRITION AND FOOD SCIENCE

Citations (1)*help

See more

Details 詳細情報について

Report a problem

Back to top