{"created":"2023-05-15T13:36:38.061511+00:00","id":67,"links":{},"metadata":{"_buckets":{"deposit":"8972c101-0910-4ceb-a703-fa01099150ea"},"_deposit":{"created_by":11,"id":"67","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"67"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000067","sets":["87:627:45","87:627:628:17:32"]},"author_link":["366","367","246","324","325"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"93","bibliographicPageStart":"87","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告 食品研究部門"},{"bibliographic_title":"Bulletin of the NARO, Food Research","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生活習慣病等，様々な疾病が生体内酸化ストレスに起因することが知られるようになり，食事からの抗酸化物質の摂取の有効性についての検証が求められてきている．そのためには，妥当性確認された抗酸化能評価法により食品の抗酸化能を評価し，実際に食事として摂取している量を明らかにすることが重要である．\nそこで，本研究では酸素ラジカル捕捉能を評価するORAC法を用いて，ナス科野菜の品種・系統間，収穫時期等による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て試験を行った．その結果，ナス科野菜の抗酸化能は品種や収穫時期により影響を受けることが確認された．このことから，品種や栽培条件などを最適化することで，抗酸化能の高いナス科野菜の生産が可能になると考えられた．また，抗酸化能の高い品種の育成において，親系統の選抜をする際にも有用であると思われた．","subitem_description_type":"Abstract"},{"subitem_description":"Antioxidant activities of solanaceous vegetables (tomato, bell pepper, eggplant) were evaluated by oxygen radical absorbance capacity (ORAC) method. On solanaceous vegetables, the ORAC values were affected by variety, cultivation, osmotic stress. And the hydrophilic-ORAC value exhibited higher contribution to the total ORAC value than lipophilic ORAC.\nThe ORAC value of tomato were ranged 1268.5 ‘Indian wild no.112’ to 293.9 ‘LAINATES’ μmol TE/100g FW (Hydrophilic; H-ORAC), and 125.4 ‘Red ore’ to 43.6 ‘Nagakute 4gou’(Lipophilic; L-ORAC) on genetic resource and commercial varieties. 　　Comparison between open-field and greenhouse culture for 11 varieties, open-field culture displayed higher H-ORAC values than those of greenhouse culture, significantly. \nFor bell pepper, the contribution of H-ORAC was higher than L-ORAC for total ORAC value. H-ORAC of ‘Amatoubijin’ (2643.3 ± 212.2) which belongs to sweet type of hot pepper, was approximately twice as varieties of bell pepper.\nH-ORAC values of eggplants were tend to increase by osmotic stress, though the optimum EC was different.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000057","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-7891","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"ISHIKAWA-TAKANO, Yuko","creatorNameLang":"en"},{"creatorName":"石川（高野）, 祐子","creatorNameLang":"ja"},{"creatorName":"イシカワ（タカノ）, ユウコ","creatorNameLang":"ja-Kana"},{"creatorName":"TAKANO-ISHIKAWA, Yuko","creatorNameLang":"en"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"UEDA-WAKAGI, Manabu","creatorNameLang":"en"},{"creatorName":"WAKAGI, Manabu","creatorNameLang":"en"},{"creatorName":"若木, 学","creatorNameLang":"ja"},{"creatorName":"ワカギ, マナブ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{},{}],"givenNames":[{},{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"斎藤, 新"},{"creatorName":"サイトウ, アツシ","creatorNameLang":"ja-Kana"},{"creatorName":"SAITO, Atsushi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"河崎, 靖"},{"creatorName":"カワサキ, ヤスシ","creatorNameLang":"ja-Kana"},{"creatorName":"KAWASAKI, Yasushi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"山本（前田）, 万里"},{"creatorName":"ヤマモト（マエダ）, マリ","creatorNameLang":"ja-Kana"},{"creatorName":"MAEDA-YAMAMOTO, Mari","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-08-22"}],"displaytype":"detail","filename":"nfri_report01-14p.pdf","filesize":[{"value":"965.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nfri_report01-14p.pdf","url":"https://repository.naro.go.jp/record/67/files/nfri_report01-14p.pdf"},"version_id":"f6d4d289-4d8a-49df-b98f-265f2df26833"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ナス科野菜の酸素ラジカル吸収能（Oxygen radical absorbance capacity）の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ナス科野菜の酸素ラジカル吸収能（Oxygen radical absorbance capacity）の評価"},{"subitem_title":"Effects of variety and cultivation condition on antioxidant activities of solanaceous vegetables (Solanaceae spp.).","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["32","45"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-08-22"},"publish_date":"2017-08-22","publish_status":"0","recid":"67","relation_version_is_last":true,"title":["ナス科野菜の酸素ラジカル吸収能（Oxygen radical absorbance capacity）の評価"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-07-20T06:24:04.388204+00:00"}