Changes in the radical-scavenging activity of shredded vegetables during storage

被引：4

作者：

Myojin, Chiho ^{[2
]}

Yamacuchi, Tomoko ^{[1
]}

Takamura, Hitoshi ^{[1
,3
]}

Matoba, Teruyoshi ^{[1
]}

机构：

[1] Nara Womens Univ, Dept Food Sci & Nutr, Nara 6308506, Japan

[2] Nara Womens Univ, Grad Sch Humanities & Sci, Nara 6308506, Japan

[3] Nara Womens Univ, KYOUSEI Sci Ctr Life & Nat, Nara 6308506, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2008年 / 14卷 / 02期

关键词：

radical-scavenging activity; ascorbic acid; polyphenol; storage; shredded vegetables;

D O I：

10.3136/fstr.14.198

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10 degrees C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.

引用

页码：198 / 204

页数：7

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