長崎県 (南島原) 産超極早生タマネギと葉の抗酸化能および呈味特性

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  • 湯浅 正洋
    長崎県立大学シーボルト校看護栄養学部栄養健康学科
  • 赤尾 好彦
    アカヲ種苗株式会社
  • 川邊田 晃司
    長崎県立大学シーボルト校大学院人間健康科学研究科
  • 冨永 美穂子
    長崎県立大学シーボルト校看護栄養学部栄養健康学科 広島大学大学院教育学研究科

書誌事項

タイトル別名
  • Antioxidant Activity and Characterization of Taste in Early Fresh Onions and Their Leaves Produced in Minamishimabara, Nagasaki, Japan
  • ナガサキケン(ミナミシマバラ)サン チョウキョク ワセ タマネギ ト ハ ノ コウサンカノウ オヨビ テイミ トクセイ

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抄録

<p>  In this study, the antioxidant activity and taste characteristics of early fresh onions and their leaves, grown in Minamishimabara, Nagasaki, Japan, were studied. Kazusa No. 13 (K13), a new cultivar, was compared with Super-Up (SU), a conventional cultivar. Additionally, function and taste characteristics in the leaves of early fresh onion were compared with those of the analogs of konegi (Welsh onion, small variety) and Chinese chive leaves. The 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity (p < 0.05) and total polyphenol content were higher in K13 than in SU; however, the total vitamin C content did not differ. Thus, K13 may have higher antioxidant activity than SU because of its higher total polyphenol content. Sourness, acidic bitterness, and astringency of initial tastes (determined using the Taste Sensing System) were higher in K13 than in SU (p < 0.05). The DPPH free radical-scavenging activity in SU and K13 leaves were found to be higher than that in konegi (p < 0.01) leaves, and their vitamin C content was higher than that of Chinese chives (p < 0.01). SU and K13 leaves had taste characteristics similar to those of konegi. These findings indicate that the leaves of early fresh onions grown in Minamishimabara have higher concentrations of antioxidant activity than the other evaluated cultivars. We suggest that the leaves of early fresh onions can be used as an alternative to those of konegi.</p>

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 69 (9), 676-681, 2018

    一般社団法人 日本家政学会

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