Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity

Tomoko YAMAGUCHI; Taeko MIZOBUCHI; Rie KAJIKAWA; Hiroko KAWASHIMA; Fumiko MIYABE; Junji TERAO; Hitoshi TAKAMURA; Teruyoshi MATOBA

doi:10.3136/fstr.7.250

Original papers

Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity

Tomoko YAMAGUCHI, Taeko MIZOBUCHI, Rie KAJIKAWA, Hiroko KAWASHIMA, Fumiko MIYABE, Junji TERAO, Hitoshi TAKAMURA, Teruyoshi MATOBA

Author information

Tomoko YAMAGUCHI
Department of Food Science and Nutrition, Nara Women’s University
Taeko MIZOBUCHI
Graduate School of Human Culture, Nara Women’s University
Rie KAJIKAWA
Department of Food Science and Nutrition, Nara Women’s University
Hiroko KAWASHIMA
Department of Food Science and Nutrition, Nara Women’s University
Fumiko MIYABE
Department of Food Science and Nutrition, Nara Women’s University
Junji TERAO
Department of Nutrition, School of Medicine, The University of Tokushima
Hitoshi TAKAMURA
Department of Food Science and Nutrition, Nara Women’s University
Department of Life Science, Graduate School of Science and Technology, Kobe University
Teruyoshi MATOBA
Department of Food Science and Nutrition, Nara Women’s University
Graduate School of Human Culture, Nara Women’s University
Author's Organization：
KYOUSEI Science Center (Division of Life and Environment), Nara Women’s University

Keywords: radical-scavenging activity, 1,1-diphenyl-2-picrylhydrazyl, ascorbic acid, vegetables, heating effect

JOURNAL FREE ACCESS

2001 Volume 7 Issue 3 Pages 250-257

DOI https://doi.org/10.3136/fstr.7.250

Details

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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