日本調理科学会誌
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
赤混黒米の色素の抗酸化性
磯部 由香森岡 めぐみ寺原 典彦小宮 孝志成田 美代
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2006 年 39 巻 4 号 p. 247-250

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Yuka Isobe Megumi Morioka Norihiko Terahara Takashi Komiya Miyo Narita The antioxidative activity of the crude pigment extracted from akamajiri-kuromai colored rice was measured by its suppressive activity toward the oxidation of linoleic acid, DPPH radical-scavenging activity, and OH radicalscavenging activity. The pigment extracted from akamajiri-kuromai exhibited higher antioxidative activity than the pigment extracted from red rice and black rice. The pigment of akamajiri-kuromai contained two components: the one fractionated from butanol was identified as Cy 3-Glc by HPLC and 1H-NMR analyses, and the one fractionated from ethyl acetate seemed to be tannin.

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