Abstract
The effect of trehalose on the superoxide dismutase (SOD)-like activity of various vegetables was investigated. Six hundred grams of minced carrot and 66g of trehalose were mixed and dried in vacuo at 40°C for 40 h. The drying matter was powdered and then preserved at 40°C for 7 d. The remaining SOD-like activity of the powder was higher than that of the carrot powder alone. Trehalose was the most effective in stabilizing SOD-like activity among various saccharides tested, such as glucose, sorbitol, mannitol, maltose and sucrose. The same effect was observed with other vegetable powders. Trehalose seems to stabilize both SOD and antioxidants in vegetables.
