Effects of heat treatment on radical scavenging ability of dietary coloring matter

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  • 加熱操作による天然色素のラジカル消去能への影響
  • カネツ ソウサ ニ ヨル テンネン シキソ ノ ラジカル ショウキョノウ エ ノ エイキョウ

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We focus on the radical scavenging ability of dietary natural coloring matter. The purpose of this study was to compare the radical scavenging ability of dietary natural coloring matter obtained by different heat treatment methods. The radical scavenging ability of the natural coloring matter obtained by different heat treatment methods on the eggplant exocarp was measured by 1, 1-diphenyl-2-picrylhydrazyl (DPPH) method, and the DPPH radical scavenging ability was calculated by Trolox equivalent. As a result, it was confirmed that there was a difference in DPPH radical scavenging ability between the samples obtained by different heating treatment methods on the eggplant exocarp.

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