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

Food Science and Technology Research

Volumn 7, Issue 3, 2001, Pages 250-257

  Yamaguchi, Tomoko ^a   Mizobuchi, Taeko ^a   Kajikawa, Rie ^a   Kawashima, Hiroko ^a   Miyabe, Fumiko ^a   Terao, Junji ^b   Takamura, Hitoshi ^a,c   Matoba, Teruyoshi ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

^c KOBE UNIVERSITY   (Japan)

Author keywords

1,1 diphenyl 2 picrylhydrazyl; Ascorbic acid; Heating effect; Radical scavenging activity; Vegetables

Indexed keywords

ARCTIUM;

EID: 0041310342     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.250     Document Type: Article

References (41)

1. Ames, B.N., Shigenaga, M.K. and Hagen, T.M. (1993). Oxidants, antioxidant, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA, 90, 7915-7922.
2. Aruoma, O.I. (1994). Nutrition and health aspects of free radicals and antioxidants. Food Chem. Toxic., 32, 671-683.
3. Azuma, K., Ippoushi, K., Ito, H., Higashio, H. and Terao, J. (1999). Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers. J. Sci. Food Agric., 79, 2010-2016.
4. Block, G. (1992). The data support a role for antioxidants in reducing cancer risk. Nutr. Rev., 50, 207-213.
5. Cao, G., Sofic, E. and Prior, R.L. (1996). Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem., 44, 3426-3431.
6. Chuda, Y., Suzuki, M., Nagata, T. and Tsushida, T. (1998). Contents and cooking loss of three quinic acid derivatives from garland (Chrysanthemum coronarium L.). J. Agric. Food Chem., 46, 1437-1439.
7. Crozier, A., Lean, M.E.J., McDonald, M.S. and Black, C. (1997). Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem., 45, 509-595.
8. Endo, Y., Usuki, R. and Kareda, T. (1985). Antioxidant effects on chlorophyll and pheophytin on the autoxidation of oils in the dark II. The mechanism of antioxidative action of chlorophyll. J. Am. Oil Chem. Soc., 62, 1387-1390.
9. Erdman, J.W. and Klein, B.P. (1982). Harvesting, processing, and cooking influences in vitamin C in foods. In "Ascorbic Acid: Chemistry, Metabolism, and Uses," ed. by P.A. Seiv and B.M. Tolbert. American Chemical Society, Washington, D.C., USA, pp. 499-532.
10. Foote, C.S. and Denny, R.W. (1968). Chemistry of singlet oxygen. VII. Quenching by β-carotene. J. Am. Chem. Soc., 90, 6233-6235.
11. Gil, M.I., Ferrers, F. and Tomás-Barberán, F.A. (1999). Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. J. Agric. Food Chem., 47, 2213-2217.
12. Guo, C., Cao, G., Sofic, E. and Prior, R. (1997). High-performance liquid chromatography coupled with coulometric array detection of electroactive components in fruits and vegetables: relationship to oxygen radical absorbance capacity. J. Agric. Food Chem., 45, 1787-1796.
13. Hertog, M.G.L., Hollman, P.C.H. and Venema, D.P. (1992a). Optimization of quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J. Agric. Food Chem., 40, 1591-1598.
14. Hertog, M.G.L., Hollman, P.C.H. and Katan, M.B. (1992b). Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J. Agric. Food Chem., 40, 2379-2383.
15. Hirota, S., Shimoda, T. and Takahama, U. (1998). Tissue and spatial distribution of flavonol and peroxidase in onion bulbs and stability of glucosides during boiling of the scales. J. Agric. Food Chem., 46, 3497-3502.
16. Howard, L.A., Wong, A.D., Perry, A.K. and Klein, B.P. (1999). β-Carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci., 64, 929-936.
17. Huang, M.T., Ferraro, T. and Ho, C.T. (1994). Cancer chemoprevention by phytochemicals in fruits and vegetables: An overview. In "Food Phytochemicals for Cancer Prevention I," ACS Symposium Series 546. ed. by M.T. Huang, T. Osawa, C.T. Ho and R.T. Rosen. American Chemical Society, Washington, D.C., USA, pp. 2-16.
18. Joshipura, K.J., Ascherio, A., Manson, J.E., Stampfer, M.J., Rimm, E.B., Speizer, F.E., Hennekens, C.H., Spiegelman, D. and Willett, W.C. (1999). Fruit and vegetable intake in relation to risk of ischemic stroke. J. Am. Med. Assoc., 282, 1233-1239.
19. Kiribuchi, T. and Kawashima, K. (1987). Changes of ascorbic acid content during the process of cooking. Nippon Kasei Gakkaishi, 38, 877-887 (in Japanese).
20. Kishida, E., Nishimoto, Y. and Kojo, S. (1992). Specific determination of ascorbic acid with chemical derivatization and high-performance liquid chromatography. Anal. Chem., 64, 1505-1507.
21. Kono, Y., Kashine, S., Yoneyama, T., Sakamoto, Y., Matsui, Y. and Shibata, H. (1998). Iron chelation by chlorogenic acid as a natural antioxidant. Biosci. Biotechnol. Biochem., 62, 22-27.
22. Makris, D. P. and Rossiter, J. T. (2000). Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-O-rhamnosyl-glucoside) in aqueous model systems. J. Agric. Food Chem., 48, 3830-3838.
23. Maeda, H., Katsuki, T., Akaike, T. and Yasutake, R. (1992). High correlation between lipid peroxide radical and tumor-promoter effect: Suppression of tumor promotion in the Epstein-Barr virus/B-lymphocyte system and scavenging of alkyl peroxide radicals by various vegetable extracts. Jpn. J. Cancer Res., 83, 923-928.
24. Maruta, Y., Kawabata, J. and Niki, R. (1995). Antioxidative caffeoylquinic acid derivatives in the roots of burdock (Arctium lappa L.). J. Agric. Food Chem., 43, 2592-2595.
25. Nishibori, S. and Namiki, K. (1998). Superoxide anion radical-scavenging ability of fresh and heated vegetable juices. Nippon Shokuhin Kagaku Kogaku Kaishi, 45, 144-148 (in Japanese).
26. Plumb, G.W., Price, K.R., Rhodes, M.J.C. and Williamson, G. (1997). Antioxidant properties of the major polyphenolic compound in broccoli. Free Rad. Res., 27, 429-435.
27. Price, K.R., Bacon, J. and Rhodes, M.J.C. (1997). Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). J. Agric. Food Chem., 45, 938-942.
28. Price, K.R., Casuscelli, F., Colquhoun, I.J. and Rhodes, M.J.C. (1998). Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking. J. Sci. Food Agric., 77, 468-472.
29. Sakamura, S., Watanabe, S. and Obata, Y. (1963). The structure of the major anthocyanin in eggplant. Agric. Biol. Chem., 27, 663-665.
30. Sako, F., Mori, E. and Katsuta, K. (1996). Changes in vitamin C and chlorophyll contents in three Chinese vegetables by various cooking. J. Cookery Sci. Jpn., 29, 40-44 (in Japanese).
31. Shahidi, F. and Naczk, M. (1995). Phenolic compounds in fruits and vegetables. In "Food Phenolics, Sources, Chemistry, Effects. Applications," Technomic Publishing Co. Inc., Lancaster, PA, USA, pp. 75-107.
32. Steinmetz, K.A. and Potter, J.D. (1991). Vegetables, fruit, and cancer. I. Epidemiology. Cancer Causes Control, 2, 325-357.
33. Takamura, H., Yamaguchi, T., Terao, J. and Matoba, T. (2001). Change in radical-scavenging activity of spices and vegetables during cooking. In "Effects of Processing on Bioactive Compounds in Foods." ed. by T.C. Lee and C.T. Ho. American Chemical Society. Washington, D.C., USA, (in press).
34. Health Service Bureau, Community Health, Health Promotion and Nutrition Division, Office for Life-style Related Diseases Control Japan. (1998). The 1998 National Nutrition Survey in Japan. Ministry of Finance Printing Bureau.
35. Tsushida, T., Suzuki, M. and Kurogi, M. (1994). Evaluation of antioxidant activity of vegetable extracts and determination of active compounds. Nippon Shokuhin Kogyo Gakkaishi, 41, 611-618 (in Japanese).
36. Tsushida, T. and Suzuki, M. (1995). Isolation of flavonoid-glycosides in onion and identification by chemical synthesis of glycosides (Flavonoid in fruits and vegetables Part 1). Nippon Shokuhin Kagaku Kogaku Kaishi, 42, 100-108 (in Japanese).
37. Vinson, J.A., Hao, Y., Su, X. and Zubik, L. (1998). Phenol antioxidant quality in foods: vegetables. J. Agric. Food Chem., 46, 3630-3634.
38. Winter, M. and Herrmann, K. (1986). Esters and glucosides of hydroxycinnamic acids in vegetables. J. Agric. Food Chem., 34, 616-620.
39. World Cancer Research Fund/American Institute for Cancer Research. (1997). "Food, Nutrition and the Prevention of Cancer: a Global Perspective," American Institute for Cancer Research, Washington, D.C., USA, pp. 504-523.
40. Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. (1998). HPLC method for evaluation of the free radical-scavenging activity of foods by using 1,1-diphenyl-2-picrylhydrazyl. Biosci. Biotechnol. Biochem., 62, 1201-1204.
41. Young, G.S. and Jolly, P.G. (1990). Microwaves: the potential for use in dairy processing. Aust. J. Dairy Technol., 45, 34-37.