Nov, 1999
Change in Radical-Scavenging Activity while Cooking Curry
Journal of home economics of Japan
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- Volume
- 50
- Number
- 11
- First page
- 1127
- Last page
- 1132
- Language
- Japanese
- Publishing type
- Research paper (scientific journal)
- DOI
- 10.11428/jhej1987.50.1127
The change in radical-scavenging activity while cooking curry made from spices, vegetables, and meat was analyzed by the 1,1-diphenyl-2-picrylhydrazyl-HPLC method. Fifteen kinds of spices generally used in curry all possessed radical-scavenging activity. In particular, the activity of clove, allspice, and cinnamon was extremely high and comparable with that of vegetables. After heating, the radical-scavenging activity of the combination of vegetables and meat increased, while that of mixed spices decreased. Vegetables as well as spices contributed the radical-scavenging activity of curry. In the present research, one serving of curry and rice contained 363 μmol Trolox eq of radical-scavenging activity. The spices contributed approximately 45% of the total radical-scavenging activity of curry and rice.
- Link information
- ID information
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- DOI : 10.11428/jhej1987.50.1127
- ISSN : 0913-5227
- CiNii Articles ID : 110003168695
- CiNii Books ID : AN10040097