1998 Fiscal Year Final Research Report Summary
Change of the components and the activity of antioxidants in spices during cooking.
| Project/Area Number |
09680010
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | Ochanomizu University |
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Principal Investigator |
KUBOTA Kikue Ochanomizu University, School of Human Life and Environmental Science, Asssociate Professor, 生活科学部, 助教授 (90008730)
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| Project Period (FY) |
1997 – 1998
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| Keywords | Alpinia galanga / ginger / l'-acetoxychavicol acetate / l'-hydroxychavicol acetate / p-acetoxy cinnamyl alcohol / antioxidant / gingerdiol glucoside / DPPH radical scavending |
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| Research Abstract |
The stability and the formation of antioxidants in ginger and greater galangal (Alpinia galanga) during cooking were investigated.
The antioxidant activity of the methanol extract of ginger did not reduced by cooking for four hours, and the contents of (6)-, (8)- and (10)-gingerol, main antioxidant compounds of ginger, also did not change. As new antioxidant compounds, two glucosides of (6)-gingerdiol were isolated and the structures were decided. In addition, the endogenous glycosidase activity was observed in the crude enzymatic system with acetone powder from fresh ginger. (6)-Gingerdiol and one of the glucosides showed strong antioxidant activity corresponding to that of (6)-gingerol in the model system with linoleic acid or DPPH radical scavenging activity.
It is known that the main antioxidant compound is 1'-acetoxychavicol acetate (ACA) and it is degraded to 1'-hydroxychavicol acetate (HCA) and p-acetoxycinnamyl alcohol (p-AC) in greater galangal. The content of these compound by part of galangal, peel, the center, germ and shoot, was determined. ACA was contained mainly in the center. It was found that the media gave great effect on the stability of ACA during cooking. When a little of lard was added to water, ACA was dissolved in lard and kept there without degradation during cooking.
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