Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity

The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In s...

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Bibliographic Details
Published in:Food Science and Technology Research 2001, Vol.7(3), pp.250-257
Main Authors: YAMAGUCHI, Tomoko, MIZOBUCHI, Taeko, KAJIKAWA, Rie, KAWASHIMA, Hiroko, MIYABE, Fumiko, TERAO, Junji, TAKAMURA, Hitoshi, MATOBA, Teruyoshi
Format: Article
Language:English
Subjects:
1,1-diphenyl-2-picrylhydrazyl
ascorbic acid
heating effect
radical-scavenging activity
vegetables
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Summary:The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in burdock among the 18 fresh vegetables tested. In some vegetables, the activity increased in spite of the loss of ascorbic acid content after boiling, while in other vegetables, the activity had decreased after boiling. This decrease may be due to release of the activity from cooked tissue into the cooking water during boiling. Both activity and ascorbic acid content of the vegetables cooked in a microwave were generally higher than in those cooked by boiling.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.7.250