‘難波’ ネギの呈味特性および抗酸化性

抄録

In this study, we investigated the taste characteristics and antioxidant activity of Namba green onions (Allium fistulosum L.)，a traditional variety in Osaka prefecture, and green onions. The taste characteristics were evaluated by measuring taste responses using the taste sensing systems (electronic tongues)，total soluble solids (TSS, Brix), and sugar content. Antioxidant activity was evaluated by determination of oxygen radical absorbance capacity (ORAC) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and contents of total polyphenol total vitamin C, and carotenoids. Compared with green onions, Namba green onions had significantly higher initial tastes (acidic bitterness, umami, saltiness) and aftertastes (bitterness, astringency) (p < 0.05). In Namba green onions, TSS (Brix), sucrose content, total sugar content, and degree of sweetness were significantly higher (p < 0.05)，while d-fructose content was significantly lower (p < 0.05) comparing green onions. Namba green onions had significantly higher lipophilic and total-ORAC values and DPPH radical scavenging activity (p < 0.05). The total polyphenol, total vitamin C, β-carotene, and β-cryptoxanthin content of Namba green onions were significantly higher (p < 0.05) than that of green onions. This is the first study to report the taste characteristics and antioxidant activity of Namba green onions. In addition, Namba green onions have stronger umami, saltiness, and sweetness than green onions, and exhibit higher antioxidant activity.