The Effects of Biological Activities in Ukogi Leaves on the Quality of Cut Vegetables.

2001 Fiscal Year Final Research Report Summary

• Project/Area Number: 12680150
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食生活
• Research Institution: Yonezawa Women's College of Yamagata Prefecture
• Principal Investigator: YAMADA Noriko Yonezawa Women's College of Yamagata Prefecture, Departfnent of Health and Nutrition, Professor, 健康栄養学科, 教授 (50107314)
• Co-Investigator(Kenkyū-buntansha): TABUCHI Mihoko Yonezawa Women's College of Yamagata Prefecture, Department of Health and Nutrition, Assistant, 健康栄養学科, 助手 (30322613) ; MATSUMOTO Tokiko Yonezawa Women's College of Yamagata Prefecture, Department of Health and Nutrition, Professor, 健康栄養学科, 教授 (70310175)
• Project Period (FY): 2000 – 2001
• Keywords: Ukogi leaf / antioxidative activity / cut vegetabule / antibacterial activity / vitamin C / browning

Research Abstract

We examined the possibility of utilization of antioxidative and antibacterial activities in Ukogi leaves for quality of fresh cut vegetables.
1. Quantitative analysis of antibacterial activity in Ukogi leaves
10% water-soluble extract of Ukogi leaves has the antibacterial activity against four food poisoning bactera, E.. coli, B. Cereus, St. aureus, Sa. typhimurlum. The water-soluble extract of Ukogi was further fractionated by methanol, butanol and ethyl acetate. The butanol fraction containing saponin has high antibacterial activity against all four bactera. While, the ethyl acetate fraction containing chlorogenic acid has the antibacterial activity against E.. coli and St. aureus.
2. Effects of Ukogi extract treatment on vitamin C content in cut vegetable
The total vitamin C content in cut cabbege was about 76% of that in non-cut fresh cabbege. The effect of the 30 min soaking in 2% water-soluble extract of Ukogi, distiled water, 1% NaCl, 1% acetic acid, 1% citric acid and 0.1% hypochlorous acid on the total vitamin C content in cut cabbege was examined. The total vitamin C content in cut cabbege did not changed by the soaking in Ukogi extract. However, the total vitamin C content in cut cabbege soaked in acetic acid and citric acid solution were markedly reduced from 1/3 to1/2.
3. Effects of Ukogi extract treatment on browning of cut vegetable
The color tone of appearance of cut burdock after the 10 min soaking in 2% water-soluble Ukogi extract, distiled water, 1% NaCl, 1% ascorbic acid, 1% acetic acid and 1% citric acid was observed with elapse of time. The degree of browning of cut burdock soaked in Ukogi extract was same that in 1% NaCl andl% citric acid.
These results suggest that Ukogi extract is useful for freshness preservation of cut vegetable.