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キウイフルーツの品種および成熟段階の違いが抗酸化成分に及ぼす影響
https://doi.org/10.24514/00001812
https://doi.org/10.24514/000018122fa5626d-4844-41ea-951f-e3f82c26f80b
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
nwarc_report_No15p35-48p.pdf (1.5 MB)
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| Item type | 紀要論文01 / Departmental Bulletin Original Article(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-03-22 | |||||
| タイトル | ||||||
| タイトル | キウイフルーツの品種および成熟段階の違いが抗酸化成分に及ぼす影響 | |||||
| タイトル | ||||||
| タイトル | Effect of Fruit Ripening Stage on Antioxidant Components of Kiwifruit Cultivars | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | キウイフルーツ | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 成熟 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 抗酸化能 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | H-ORAC | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | ポリフェノール | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | カロテノイド | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.24514/00001812 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
阿部, 大吾
× 阿部, 大吾 |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The formation of excessive reactive oxygen species (ROS) can induce oxidative stress, which is related to the development of several diseases including diabetes, dementia, cardiovascular disease, and cancers. However, natural antioxidants can protect cellular components from oxidative processes caused by ROS, so their dietary intake in the form of fruit and vegetables is important. Kiwifruit contains a high level of antioxidants, such as vitamin C, carotenoids, and polyphenolic compounds, but few studies have investigated these because of the short history of cultivation of kiwifruits compared with most other crop plants. Here, I researched the effect of the fruit ripening stage on the antioxidant components of kiwifruit cultivars. Significant differences were observed between cultivars with respect to H-ORAC values ('Sanuki Gold' > 'Rainbow Red' > 'Hayward' > 'Kousui' >'Kouryoku), as well as polyphenol content and total ascorbate content, which showed similar trends. Total carotenoid levels in three different kiwifruit cultivars were : 'Kousui' > 'Kouryoku' > 'Sanuki Gold'. Interestingly, 'Sanuki Gold' had the lowest carotenoid content despite being the yellowest cultivar. All cultivars contained seven different carotenoids : α - carotene, zeaxanthin, lutein-epoxide, β - carotene, 9' - cis neoxanthin, violaxanthin, and lutein. Kiwifruit was shown to contain more lutein than other fruits such as peaches, apples, and grapes. The carotenoid content was maintained during the ripening process as well as H-ORAC values, polyphenol content, and total ascorbate content. 'Sanuki Gold' appears to be the cultivar with the strongest hydrophilic antioxidative effects, while 'Kousui' had the highest antioxidative effects from carotenoids, so these may therefore be more beneficial for human health. | |||||
| 書誌情報 |
近畿中国四国農業研究センター研究報告 en : BULLETIN of THE NATIONAL AGRICULTURAL RESEARCH CENTER for WESTERN REGION 巻 15, p. 35-48, 発行日 2016-03-17 |
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| 出版者 | ||||||
| 出版者 | 国立研究開発法人 農業・食品産業技術総合研究機構 近畿中国四国農業研究センター | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 1347-1244 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | 10.24514/00001812 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
