Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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[Introduction]
Currently, ORAC and SOAC methods have been proposed as a unified index of antioxidant capacity of food in Japan, and the utilization of the index in nutritional epidemiology survey and daily diet management is expected. In this study, in order to examine its usefulness, we investigated the influence of cooking on the antioxidant capacity of carotenoids and polyphenols in simmered carrots.
[Matelials and Methods]
Experiment1 : Each fresh ingredient and the dish cooked for 20minutes using the same fresh ingredients were powdered after lyophilization. Each powdered sample was extracted successively with a nonpolar and a polar solvent to obtain the fat soluble and the water soluble fractions. Their antioxidant activities were measured using SOAC method, ORAC method and DPPH radical scavenging activity method, and their polyphenol contents were quantified using Folin-Ciocalteu method. The predicted antioxidant value of the dish based on the antioxidant activity of each ingredient and the actual measurement value of the dish were compared.
Experiment2 : In order to examine the change of the antioxidant capacity due to heating time and the effect of seasonings on the antioxidant capacity, simmered carrots with 20, 30 or 40 mimute-heating and mixed seasonings heated for 5, 10 or 15 minutes were prepared. After extraction of them in the same way as Experiment1, the antioxidant activity of the extracts were measured using three methods except for SOAC method, and the predicted and actual measurement values were compared.
[Results]
Experiment1 : No significant difference was observed between the predicted antioxidant value and the actual measurement value of the 20 minute-heating carrots in every measuring method.
Experiment2: There was a tendency that the longer the heating time was, the loner the antioxidant capacity in every measurement method was. However, no significant difference was found between each predicted value and measured value. Although the antioxidant capacities of carrots cooked for 40 minutes and seasonings heated for 15 minutes significantly increased, it was hard to say that they were edible. Consequently, it was suggested that the antioxidant capacity of palatable simmered carrots could be estimated by the sum of the antioxidant capacities of fresh ingredients.

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