Evaluation of functionality and antioxidant activity of agricultural production from Kochi
2018
Masaoka, Y. | Nomura, T. | Miyazaki, K. | Shimamura, T.
We evaluated the functionality and antioxidant activity of 14 main vegetables from Kochi by harvest stage, cropping type, cultivar, and cultivation method, thereby revealing their characteristics. 1. The contents of polyphenols and chlorogenic acids in eggplants and 'black beauty'-type eggplants of plastic greenhouse culture were the highest in November at the beginning of harvest. Chlorogenic acid was correlated with DPPH radical scavenging activity. 2. The contents in free amino acids of tomato, glutamic acid and gamma-aminobutyric(GABA) were high and remarkable in high sugar-content tomatoes. Ascorbic acid was correlated with DPPH radical scavenging activity. By cultivation method, sugar, free amino acid, lycopene and antioxidant activity of high sugar-content tomatoes were about 1.5 to 2.5 times higher than that of normal tomatoes. 3. In ginger of open culture, sucrose decreased and free amino acids increased during storage. Polyphenol and antioxidant activity were maximum between 3 and 6 months after storage, but 6-gingerol did not change. 4. Ascorbic acid and beta-carotene of chinese chives were high in December. 5. DPPH radical scavenging activity was high in perilla, red sweet pepper, eggplant, black beauty-type eggplants, and 'shishitoh' pepper. 6. Oxygen radical absorbance capacity (ORAC) was high in perilla, shishitoh pepper, and ginger. It was correlated with ascorbic acid and polyphenol of shishitoh pepper.
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