Abstract
Vegetables and fruits are known as an excellent source of anti-oxidant components. However, their anti-oxidant activities are predicted to depend on their producing areas and cooking methods. In the present study, we investigated anti-oxidative activities on Abutomato (tomato), Tamagenasu (eggplant) and Kurimasaru (pumpkin) cultivated in Yamaguchi Prefecture in Japan, after they cooked as well. We measured hydrophilic oxygen radical absorbance capacity (H-ORAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol content of three vegetables with or without cooking, and evaluated their relevance. Anti-oxidative activities of these vegetables were not altered by cooking using electric oven and microwave. Furthermore, whether or not tomato seeds were removed did not affect the activities during cooking. These findings suggested that the three vegetables retain the original anti-oxidative capacities even though cooked using electric oven and microwave.
