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Title Alternative (English)
Effects of Drying Methods and Pre-treatment Conditions on the Functional Component Contents andAntioxid ant Activities in Egoma (Perilla frutescens (L.) Bitt. var. frutescens) Leaves
Attribute
技術論文
Author
Ogawa, Tetsuro Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue-shi, Shimane 690-0816
Chikashige, Katsuyuki Shimane Institute for Industrial Technology, Hamada Branch, 388-3 Shimoko-cho, Hamada-shi, Shimane 697-0006
Araki, Hideki Sankai Co., Ltd, 796-40 Yawata-cho, Matsue-shi, Shimane 690-0025
Kitagawa, Masaru Shimane Agricultural Technology Center, 2440 Ashiwata-cho, Izumo-shi, Shimane 693-0035
Katsube, Takuya Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue-shi, Shimane 690-0816
Ohta, Yukari Shimane Institute for Industrial Technology, 1 Hokuryo-cho, Matsue-shi, Shimane 690-0816
Yamasaki, Yukikazu Shimane University Collaboration Center, 2 Hokuryo-cho, Matsue-shi, Shimane 690-0816
Hashimoto, Michio
Azuma, Keiko Institute of Vegetable andTea Science, National Agriculture andFoodResearch Organization, 360 Kusawa, Ano-cho, Tsu-shi, Mie 514-2392
Description
We investigated the effects of drying methods and pre-treatment conditions on the functional component contents andantioxid ant activities in egoma (Perilla frutescens (L.) Bitt. var. frutescens) leaves. It was foundthat the contents of α-linolenic and rosmarinic acids in the leaves were higher after treatment by vacuum-microwave drying than after hot-air drying; α-linolenic acidin particular retainedthe same level of contents after vacuum-microwave drying and after freeze drying. Vacuum-microwave drying conditions were found to be superior at high power and short drying time for the retention of functional components. An evaluation of the blanching conditions used during pre-treatment foundthat there was no change in α-linolenic acidcontents during boiling treatment, while the rosmarinic acidcontents decreasedwith increasing boiling time. On the other hand, the contents of both components did not change during steam-treatment. Steaming as a pre-treatment therefore prevented the loss of rosmarinic acid before freezing and thawing. The DPPH radical scavenging activities of the samples decreased less under vacuummicrowave drying. The activities of all drying treatments after steaming, freezing, and thawing were significantly higher than with no treatment other than freeze drying. For the retention of functional components and color, vacuum-microwave drying was found to be superior to the traditional method of hot-air drying, suggesting that drying the samples after pre-treatment by steaming may produce dried products with high antioxidant activities.
Subject
エゴマ
減圧マイクロ波乾燥
α-リノレン酸
ロスマリン酸
ポリフェノール
抗酸化活性
egoma
vacuum-microwave drying
α-linolenic acid
rosmarinic acid
polyphenol
antioxidant activity
Journal Title
Nippon Shokuhin Kagaku Kogaku Kaishi
Volume
63
Issue
5
Start Page
217
End Page
224
ISSN
1341-027X
ISSN(Online)
1881-6681
Published Date
2016-05
DOI
Publisher
公益社団法人 日本食品科学工学会
Publisher Transcription
コウエキ シャダン ホウジン ニホン ショクヒン カガク コウガッカイ
Publisher Aalternative
Japanese Society for Food Science and Technology
NII Type
Journal Article
Format
PDF
Relation
Text Version
出版社版
OAI-PMH Set
Faculty of Medicine