Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
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Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
Chiho MYOJINTomoko YAMAGUCHIHitoshi TAKAMURATeruyoshi MATOBA
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2008 Volume 14 Issue 2 Pages 198-204

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Abstract

In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.

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© 2008 by Japanese Society for Food Science and Technology
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