Change in Radical-Scavenging Activity while Cooking Curry.

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  • カレーの調理過程におけるラジカル捕捉活性の変化
  • カレー ノ チョウリ カテイ ニ オケル ラジカル ホソク カッセイ ノ ヘンカ

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Abstract

The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1, 1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice.

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