Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
Tomoko YAMAGUCHITaeko MIZOBUCHIRie KAJIKAWAHiroko KAWASHIMAFumiko MIYABEJunji TERAOHitoshi TAKAMURATeruyoshi MATOBA
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JOURNALS FREE ACCESS

2001 Volume 7 Issue 3 Pages 250-257

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Abstract

The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.

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© 2001 by Japanese Society for Food Science and Technology
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