Radical scavenging activity of fried chips made from purple-fleshed sweet potato

被引：0

作者：

Oki, T ^{[1
]}

Masuda, M ^{[1
]}

Furuta, S ^{[1
]}

Nishiba, Y ^{[1
]}

Suda, I ^{[1
]}

机构：

[1] Nationa Agr Res Org, Natl Agr Res Ctr Kyushu Okinawa Reg, Kumamoto 8611192, Japan

来源：

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2001年 / 48卷 / 12期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Superoxide radical (O-2(-)) scavenging activity Of fried chips made from purple-fleshed sweet potato was investigated. The twelve chips used in this study were commercially available in Kyushu and Okinawa region. All chips showed O-2(=) scavenging activity in the range of 152 to 883 units/g expressed as a superoxide dismutase equivalent. Radical scavenging activity of the fried chips was measured by another method using 1,I-diphenyl-2-picrylhydrazyl (DPPH). DPPH radical scavenging activity of the fried chips highly correlated with O-2(-) scavenging activity (r=0.901), indicating the calorimetric assay using DPPH was effective as an alternative to estimate O-2(-) scavenging activity. In addition, the HPLC analysis of anthocyanins in the chips reveled that the HPLC elution pattern was subdivided into two groups. As judged by the HPLC pattern, it could be presumed that which cultivar was used in the chips.

引用

页码：926 / 932

页数：7

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