2013 Fiscal Year Final Research Report

Assessment of antioxidant capacities of vegetables using the standard antioxidant capacity index of foods and their application to diet management

Research Project

Project/Area Number	23300270
Research Category	Grant-in-Aid for Scientific Research (B)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Nara Women's University
Principal Investigator	KIKUZAKI HIROE 奈良女子大学, 生活環境科学系, 教授 (60291598)
Co-Investigator(Renkei-kenkyūsha)	KOBAYASHI Keiko 奈良女子大学, 生活環境科学系, 助教 (50611117)
Project Period (FY)	2011-11-18 – 2014-03-31
Keywords	抗酸化力 / ORAC / DPPH / ポリフェノール量 / 野菜料理 / 加熱調理 / 食事管理
Research Abstract	The work deals with the matter whether ORAC (Oxygen Radical Absorbance Capacity) which has been established as the standard index of antioxidant capacity of polyphenols is practicable as a tool of nutritional epidemiological study and for diet management to contribute to human health or not. The ORAC, DPPH radical scavenging capacity and total phenolic contents of thirty foodstuffs including mainly vegetables and five cooked dishes made from them as ingredients were measured. The antioxidant capacity and total phenolic content of a portion of each dish were calculated based on the antioxidant capacities and total phenolic content of each 100-g fresh foodstuff, and then the calculated values were compared with the measured values. The results suggested that ORAC could be a more suitable tool for diet management as the antioxidant index than DPPH radical scavenging capacity.