@article{oai:repository.naro.go.jp:00000058,
 author = {UEDA-WAKAGI, Manabu and WAKAGI, Manabu and 若木, 学 and ISHIKAWA-TAKANO, Yuko and 石川（高野）, 祐子 and TAKANO-ISHIKAWA, Yuko},
 issue = {1},
 journal = {農研機構研究報告 食品研究部門, Bulletin of the NARO, Food Research},
 month = {Mar},
 note = {酸化ストレスが様々な疾病に寄与していることが明らかにされており，食品由来の抗酸化物質の摂取が重要視されてきている．本研究では，ラジカル捕捉能を測定するORAC法および一重項酸素消去能を測定するSOAC法を用いて，品種および収穫時期によるパプリカの抗酸化能の変動に関して基礎的な知見を得ることを目的とした．その結果，品種および収穫時期はパプリカの抗酸化能に影響を及ぼすことが明らかとなった．, Paprika (Capsicum annuum L.) has various antioxidants such as tocopherol, carotenoids and flavonoids. In this study, we evaluated antioxidant capacities of five varieties of paprika with different color and harvest season by singlet oxygen absorption capacity (SOAC) and oxygen radical absorbance capacity (ORAC) methods. The SOAC values of red paprika were same as that of orange paprika and higher than these of yellow paprika. On the other hand, this tendency was not observed in ORAC values of paprika. The antioxidant capacities of ʻFerrariʼ, red paprika, were affected by harvest season,  hereas the other varieties were not affected.},
 pages = {29--34},
 title = {品種および収穫時期の違いがパプリカの抗酸化能に及ぼす影響},
 year = {2017},
 yomi = {ワカギ, マナブ and イシカワ（タカノ）, ユウコ}
}