Vitamin C Content and DPPH Radical-Scavenging Activity of Various Sprouts and Cooked Cotyledons of Toumyo
Bibliographic Information
- Other Title
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- スプラウト類のビタミンC量,ラジカル捕捉活性および豆苗子葉部の調理性
- スプラウトルイ ノ ビタミン Cリョウ ラジカル ホソク カッセイ オヨビ トウミョウ シヨウブ ノ チョウリセイ
- スプラウト類のビタミンC量,ラジカル捕捉活性および豆苗子葉部の調理性
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Abstract
Sprouts of broccoli, watercress, mustard, red cabbage, radish and toumyo (pea seedlings) contained higher levels of total vitamin C (VC) and had greater 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity than green bean and alfalfa sprouts. Broccoli and red cabbage contained more total VC and ascorbic acid (AsA) in mature vegetables than in sprouts, but there was no difference in these levels in watercress and mustard between the mature vegetables and sorouts. Toumyo contained the highest level of total VC and greatest DPPH radical-scavenging activity 4-5 days after germination. The level of L-galactonolactone dehydrogenase was positively correlated with the total VC content, while that of ascorbate oxidase was a negatively correlated with the total VC content. Cotyledons of toumyo that contained a high level of DPPH radical-scavenging activity could be eaten by frying after boiling, although the cotyledons are usually wasted.
Journal
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- 日本家政学会誌 = Journal of home economics of Japan / 日本家政学会 編
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日本家政学会誌 = Journal of home economics of Japan / 日本家政学会 編 55 (2), 153-158, 2004
日本家政学会
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Details
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- CRID
- 1520290883547368448
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- NII Article ID
- 110003166992
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- NII Book ID
- AN10040097
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- ISSN
- 09135227
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- NDL BIB ID
- 6857489
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- Text Lang
- ja
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- NDL Source Classification
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- ZE16(社会・労働--家事・家政--学術誌)
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- Data Source
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- NDL
- NDL-Digital
- CiNii Articles
- KAKEN