{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282681384844928.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.3136/nskkk.60.589"}},{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2010870262"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"024915172"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/024915172"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I024915172"}},{"identifier":{"@type":"NAID","@value":"10031202130"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"en","@value":"Preparation of a Natural Pigment Ingredient Containing Nasunin from Eggplant Peel"},{"@language":"ja","@value":"ナス果菜外果皮からのナスニンを含む天然色素素材の調製"},{"@language":"ja-Kana","@value":"ナス カサイ ガイ カヒ カラ ノ ナスニン オ フクム テンネン シキソ ソザイ ノ チョウセイ"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"In this study, methods for the extraction of nasunin, delphinidin-3-(<I>p</I>-coumaroylrutinoside)-5-glucoside, an antioxidant anthocyanin contained in eggplant peel, were investigated. Extracts were obtained by treating the peel with 0.5% acetic acid, after washing the peel 3 times in order to reduce the content of chlorogenic acid. About 80mg of nasunin (86.5% purity) was obtained as the Sep-pack C<SUB>18</SUB> cartridge-absorbable fraction of the extracts from 185g of peel. When the obtained nasunin was dissolved in McIlvaine buffer (pH 4.5) and incubated for 2 weeks at 4°C in the dark, its concentration was reduced to 65.1%. On the other hand, when nasunin was collected as a nasunin-casein complex from the extracts, using isoelectric point precipitation, nasunin showed enhanced stability. Using this method, 60.8% of nasunin was recovered from the extracts. After 2 weeks incubation at 4°C in the dark, no significant reduction in nasunin content was observed. Furthermore, when freeze-dried, the nasunin-casein complex was relatively stable, remaining 89.4% stable even at room temperature. From the results, it was concluded that the nasunin-casein complex can be used for effective preparation of stable nasunin-containing food material from the extract of eggplant peel."},{"@language":"ja","@value":"高い機能性を持つが安定性に乏しいため食品素材としての利用が進んでいないナス由来のアントシアニン色素「ナスニン」を，ナスの外果皮から安定性を保った状態で回収して有効活用することを目指して試験を行った．<BR>ナスニンはナス皮から0.5%酢酸水溶液により抽出されるが，その抽出条件を検討した結果，始めの3回の抽出液を廃棄することにより共存するクロロゲン酸を効率よく除去することができた．その結果，抽出液を固相抽出法により分画することで，185gのナス外果皮から80.6mgのナスニンを純度86.5%で得ることができた．固相抽出ナスニンはpH 4.5の溶液中で4°C，暗所にて2週間保持した所65.1%に減少していた．<BR>一方で，抽出液に添加したカゼインを等電点沈殿することによりナスニンを回収率60.8%でナスニン-カゼイン複合体として得ることができた．この複合体中のナスニンは4°C，暗所にて2週間保存しても有意な減少は認められなかった．さらに，凍結乾燥したものでは室温条件でも89.4%が残存しており高い安定性が認められた．"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410009222323048964","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000004417338"}],"foaf:name":[{"@language":"en","@value":"Hashimoto Kei"},{"@language":"ja","@value":"橋本 啓"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Agriculture, Utsunomiya University"},{"@language":"ja","@value":"宇都宮大学農学部応用生命化学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572172406345857","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000265561807"}],"foaf:name":[{"@language":"en","@value":"Koharazawa Tomomi"},{"@language":"ja","@value":"小原澤 知美"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Graduate School of Agriculture, Utsunomiya University"},{"@language":"ja","@value":"宇都宮大学大学院農学研究科生物生産科学専攻"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048966","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000014157489"}],"foaf:name":[{"@language":"en","@value":"Itoh Kazuko"},{"@language":"ja","@value":"伊藤 和子"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Industrial Technology Center of Tochigi Prefecture"},{"@language":"ja","@value":"栃木県産業技術センター食品技術部"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204398686850","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000003060570"}],"foaf:name":[{"@language":"en","@value":"Akutsu Satomi"},{"@language":"ja","@value":"阿久津 智美"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Industrial Technology Center of Tochigi Prefecture"},{"@language":"ja","@value":"栃木県産業技術センター食品技術部"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048962","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000014157487"}],"foaf:name":[{"@language":"en","@value":"Oyama Takahiro"},{"@language":"ja","@value":"大山 高裕"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Industrial Technology Center of Tochigi Prefecture"},{"@language":"ja","@value":"栃木県産業技術センター食品技術部"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048969","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000014157490"}],"foaf:name":[{"@language":"en","@value":"Watanabe Tsuneo"},{"@language":"ja","@value":"渡邊 恒夫"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"栃木県産業技術センター食品技術部"},{"@language":"en","@value":"Industrial Technology Center of Tochigi Prefecture"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048963","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000248222689"}],"foaf:name":[{"@language":"en","@value":"Yamazaki Kimii"},{"@language":"ja","@value":"山﨑 公位"}],"jpcoar:affiliationName":[{"@language":"ja","@value":"栃木県産業技術センター食品技術部"},{"@language":"en","@value":"Industrial Technology Center of Tochigi Prefecture"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048965","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000248222688"}],"foaf:name":[{"@language":"en","@value":"Kakubari Fuminori"},{"@language":"ja","@value":"角張 文紀"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Arai Foods Co., Ltd"},{"@language":"ja","@value":"株式会社荒井食品"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048963","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000248222689"}],"foaf:name":[{"@language":"en","@value":"Yoshinari Syuichi"},{"@language":"ja","@value":"吉成 修一"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Arai Foods Co., Ltd"},{"@language":"ja","@value":"株式会社荒井食品"}]},{"@id":"https://cir.nii.ac.jp/crid/1410572172406345857","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000265561807"}],"foaf:name":[{"@language":"en","@value":"Arai Kazuyoshi"},{"@language":"ja","@value":"荒井 一好"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Arai Foods Co., Ltd"},{"@language":"ja","@value":"株式会社荒井食品"}]},{"@id":"https://cir.nii.ac.jp/crid/1410009222323048966","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000014157489"}],"foaf:name":[{"@language":"en","@value":"Uda Yasushi"},{"@language":"ja","@value":"宇田 靖"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Agriculture, Utsunomiya University"},{"@language":"ja","@value":"宇都宮大学農学部応用生命化学科"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1341027X"},{"@type":"LISSN","@value":"1341027X"},{"@type":"EISSN","@value":"18816681"},{"@type":"CODEN","@value":"NSKKEF"},{"@type":"NDL_BIB_ID","@value":"000000094659"},{"@type":"ISSN","@value":"1341027X"},{"@type":"NCID","@value":"AN10467499"}],"prism:publicationName":[{"@language":"en","@value":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"@language":"ja","@value":"日本食品科学工学会誌"},{"@language":"en","@value":"Journal of The Japanese Society for Food Science and Technology"},{"@language":"en","@value":"J. Food Sci. Technol. Res."},{"@language":"ja","@value":"食科工"},{"@language":"en","@value":"JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY"},{"@language":"en","@value":"NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society for Food Science and Technology"},{"@language":"ja","@value":"公益社団法人 日本食品科学工学会"}],"prism:publicationDate":"2013","prism:volume":"60","prism:number":"10","prism:startingPage":"589","prism:endingPage":"594"},"reviewed":"false","url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2010870262"},{"@id":"http://id.ndl.go.jp/bib/024915172"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I024915172"}],"availableAt":"2013","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=eggplant","dc:title":"eggplant"},{"@id":"https://cir.nii.ac.jp/all?q=nasunin","dc:title":"nasunin"},{"@id":"https://cir.nii.ac.jp/all?q=casein","dc:title":"casein"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%8A%E3%82%B9","dc:title":"ナス"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%83%8A%E3%82%B9%E3%83%8B%E3%83%B3","dc:title":"ナスニン"},{"@id":"https://cir.nii.ac.jp/all?q=%E3%82%AB%E3%82%BC%E3%82%A4%E3%83%B3","dc:title":"カゼイン"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1360011142930037760","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Structures and Antioxidant Activity of Anthocyanins in Many Accessions of Eggplant and Its Related Species"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574093908091392","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Nasunin from Eggplant Consists of Cis<i>−</i>Trans Isomers of Delphinidin 3-[4-(<i>p-</i>Coumaroyl)-<scp>l</scp>-rhamnosyl (1→6)glucopyranoside]-5-glucopyranoside"}]},{"@id":"https://cir.nii.ac.jp/crid/1360574095248392576","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Milk β-lactoglobulin complexes with tea polyphenols"}]},{"@id":"https://cir.nii.ac.jp/crid/1361137044269440896","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Antioxidant activity of nasunin, an anthocyanin in eggplant peels"}]},{"@id":"https://cir.nii.ac.jp/crid/1361418520592443136","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Influence of Formulation and Processing on Absorption and Metabolism of Flavan-3-Ols from Tea and Cocoa"}]},{"@id":"https://cir.nii.ac.jp/crid/1362262944629133824","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Interaction of milk α- and β-caseins with tea polyphenols"}]},{"@id":"https://cir.nii.ac.jp/crid/1362825893314956288","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233270237648256","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Antiangiogenic Activity of Nasunin, an Antioxidant Anthocyanin, in Eggplant Peels"}]},{"@id":"https://cir.nii.ac.jp/crid/1364233270517098368","@type":"Article","relationType":["references"],"jpcoar:relatedTitle":[{"@value":"Milk proteins as vehicles for bioactives"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204454248192","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Stability of Anthocyanins in Various Vegetables and Fruits."}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206303247488","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effect of Dark Treatment of the Eggplant on Fruit Skin Color and its Anthocyanin Component."},{"@value":"果実への暗黒処理がナスの果色と果皮のアントシアニン組成に及ぼす影響"},{"@language":"ja-Kana","@value":"カジツ エ ノ アンコク ショリ カ ナス ノ カショク ト カヒ ノ アントシアニン ソセイ ニ オヨボス エイキョウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206407581568","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Anthocyanin and Chlorogenic acid Contents of Some Selected Eggplant (Solanam melongena L.) Cultivars, and the Radical Scavenging Activities of their Extracts"},{"@language":"ja","@value":"ナス果菜の栽培品種・部位別のアントシアニン量，クロロゲン酸量およびラジカル消去活性"},{"@language":"ja-Kana","@value":"ナス カサイ ノ サイバイ ヒンシュ ブイ ベツ ノ アントシアニンリョウ クロロゲンサンリョウ オヨビ ラジカル ショウキョ カッセイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206408733952","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Preparation of Antioxidative Powder Containing Nasunin and Chlorogenic Acid from Liquid Waste of Brined Eggplant"},{"@language":"ja","@value":"ナス下漬液からナスニンおよびクロロゲン酸を含む抗酸化性粉末の調製"},{"@language":"ja-Kana","@value":"ナス カズケエキ カラ ナスニン オヨビ クロロゲンサン オ フクム コウサンカセイ フンマツ ノ チョウセイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206469468928","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of Dietary Nasunin on the Serum Cholesterol Level in Rats."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681381727616","@type":"Article","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Antioxidative Activity of Nasunin in Chouja-nasu (Little Eggplant, Solanum melongena L. 'Chouja')."},{"@language":"ja","@value":"長者ナスに含まれるナスニンの抗酸化効果"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681442008448","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Structure of .ALPHA.s1-casein at an oil/water interface: An analytical approach using immunochemical methods."}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681452308608","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references","cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Protective Effects of Dietary Nasunin on Paraquat-induced Oxidative Stress in Rats."}]},{"@id":"https://cir.nii.ac.jp/crid/1570009749371446912","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Antioxidant activity of nasunin. an anthocyanin in eggplant peels"}]},{"@id":"https://cir.nii.ac.jp/crid/1570009749371450752","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Interaction of milk α- and β-caseins with tea polyphenols"}]},{"@id":"https://cir.nii.ac.jp/crid/1570291224348160256","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Nasunin from eggplant consists of cistrans isomers of delphinidin 3-[4-(p-coumaroyl)-1-rhamnosyl(1→6)glucopyranoside]-5-glucopyranoside"}]},{"@id":"https://cir.nii.ac.jp/crid/1570572699324872064","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Milk proteins as vehicles for bioactives"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854174301577728","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"H. Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854174301579264","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1571135649278289152","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Dual effect of milk on the antioxidant capacity of green, Darjeeling and English breakfast teas"}]},{"@id":"https://cir.nii.ac.jp/crid/1571698599231709440","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Influence of formulationand processing on absorption and metabolism of flayan-3-ols from tea and cocoa"}]},{"@id":"https://cir.nii.ac.jp/crid/1571698599231716608","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Milk Klactoglobulin complexes with tea polyphenois"}]},{"@id":"https://cir.nii.ac.jp/crid/1572824499138559232","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels"}]},{"@id":"https://cir.nii.ac.jp/crid/1573387449091979648","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Bioavailabilitv of catechins from tea the effect of milk"}]},{"@id":"https://cir.nii.ac.jp/crid/1573950399045395456","@type":"Article","relationType":["cites"]},{"@id":"https://cir.nii.ac.jp/crid/1574231874022105984","@type":"Article","relationType":["cites"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Nomenclature of proteins of cow's milk fifth revisiorkf"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:1002507313"},{"@type":"IRDB","@value":"oai:irdb.nii.ac.jp:03420:0004273079"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I024915172"},{"@type":"CROSSREF","@value":"10.3136/nskkk.60.589"},{"@type":"CIA","@value":"10031202130"}]}