Radical scavenging activity of raw and cooked shellfish meat

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  • 生および加熱貝肉のラジカル消去活性
  • ナマ オヨビ カネツガイニク ノ ラジカル ショウキョ カッセイ

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Abstract

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[要約] 10種の生貝肉および8種の加熱貝肉の水溶性成分を対象にラジカル消去活性を測定した。生肉のDPPHラジカル消去活性は0.60～1.25 µmol アスコルビン酸当量 (eq) / g， ORAC値は生肉1.8～6.9 μmol Trolox eq/gであった。加熱肉のDPPHラジカル消去活性は生肉のそれと同等または微減の傾向を示したが，ORAC値はマガキとナミガイを除いた加熱肉で生肉より有意に増加した。加熱肉およびドリップの活性の合計値について，生肉活性を１としたときの比率を算出した結果，ORAC値の比率はウバガイ，アサリでは２以上となった。ホタテガイ肉を白ワインと共にまたは単独で加熱し，加熱肉と加熱後の液体のORAC値を測定したところ，共に加熱したときのORAC値は，個々に加熱した場合の値よりも有意に高かった。白ワイン由来の抗酸化成分の影響が示唆された。

[SUMMARY] The radical scavenging activities of raw and cooked shellfish meat were investigated using two antioxidant assay systems: 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) assays. The DPPH radical scavenging activities and the ORAC values of raw meat from ten shellfish species were 0.60–0.95 µmol ascorbic acid equivalent (eq)/g and 1.8–6.9 µmol 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carbocxylic acid eq/g, respectively. The DPPH radical scavenging activities of cooked meat from eight species were similar to or slightly lower than those of raw shellfish meat, whereas the ORAC values of cooked meat were significantly higher than those of raw meat, except for the giant Pacific oyster and geoduck. Additionally, the ratio of the sum of activity of cooked meat and drip to that of the raw meat was calculated. It was found that the ratio of the ORAC values of surf clam and short neck clam was more than 2. When scallop meat was cooked with white wine, the ORAC value per individual was higher than that when it was cooked separately, which indicates the effects of antioxidant compounds from white wine.

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