Abstract
A Chinese cuisine menu was designed with higher antioxidant activity than the standard menu by modifying the food materials and preparation processes. The antioxidant activity was measured by using the chemiluminescence, oxygen radical absorbance capacity (ORAC) and electron spin resonance (ESR) methods. The menu consisted of two Chinese-style main dishes of braised cabbage, and fried pork and egg. Chinese soup, Chinese-style almond jelly dessert and Chinese dumplings were also prepared as a standard menu. We then changed the standard menu into the higher antioxidant menu by using braised cabbage with added crab, kale and enokitake mushroom, and fried pork and egg with added soy sauce made only by soybean, sweet flour paste, Japanese bunching onion and ginger. The Chinese soup was also changed by adding shiitake dried mushroom, chicken bones, Japanese bunching onion and ginger. We also modified the Chinese-style almond jelly dessert made by milk with added brown sugar syrup and blueberry, and the Chinese dumplings with added cabbage without any dehydration. We confirmed the significantly higher antioxidant value of the menu, and propose this ideal Chinese cuisine menu for its improved antioxidant activity.
