@article{oai:obihiro.repo.nii.ac.jp:00004782,
 author = {坂田, 理子 and Kojima, Michiyuki and 小嶋, 道之},
 journal = {帯広畜産大学学術研究報告},
 month = {Nov},
 note = {application/pdf, シーベリー果汁のDPPHラジカル消去活性は、酸化剤を添加して30分後には酸化剤添加前の26.9±0.9％まで顕著に低下した。しかし、搾汁残渣である果皮＆果肉抽出液に同様の条件で酸化剤を添加したときには酸化剤添加前の73.4±1.8％、種子抽出液に添加した場合には酸化剤添加前の88.8±2.0％、パルプ部抽出液に添加した場合には酸化剤添加前の58.5±2.3％で、それらの酸化の進行は、果汁のそれよりも遅いことが示された。
　果汁の酸化剤による酸化を抑制する目的で、果汁に各残渣抽出液を添加して、DPPHラジカル消去活性の残存率に及ぼす影響を検討した。シーベリー果汁に種子抽出液を混合して両者の合計ポリフェノール濃度を2倍にしたところ、酸化剤添加30分後のDPPHラジカル消去活性残存率は84.4±3.3％、果皮＆果肉抽出液を混合して両者の合計ポリフェノール濃度を2倍にしたときの残存率は76.6±1.5％、パルプ部抽出液を混合して両者の合計ポリフェノール濃度を2倍にしたときの残存率は72.2±1.1％、いずれにおいても果汁単独のときに比べて酸化が顕著に抑制された。さらに、果汁に添加する種子抽出液のポリフェノール濃度を２倍、３倍に増大して同様の酸化実験をおこなったところ、添加量に依存してDPPHラジカル消去活性の保持率が有意に増大した。一方、種子以外の残渣抽出液のポリフェノール濃度を２倍、３倍に増大しても、DPPHラジカル消去活性の保持率に有意な増大は認められなかった。これらの結果は、シーベリー果汁に3種類のいずれの残渣抽出液を添加しても酸化の抑制効果はみとめられるが、特に種子抽出液の添加は、果汁の酸化抑制に高い効果のあることを示している。, The DPPH radical scavenging activity of seaberry juice was significantly decreased to 26.9±0.9% of that before the addition of oxidant after 30 min of addition of oxidant. However, when the oxidant was added to the juice residue, peel and pulp extract, under the same conditions, their oxidation was 73.4±1.8% of that before the addition of the oxidant, 88.8±2.0% of that before the addition of the oxidant when it was added to the seed extract, and 58.5±2.3% of that before the addition of the oxidant when it was added to the pulp part extract. The progression of oxidation was shown to be slower than that of fruit juice.
In order to inhibit the oxidation of fruit juice by oxidants, the effect of adding each residue extract to the juice on the residual DPPH radical scavenging activity was investigated. When the seed extract was mixed with the seaberry juice and the total polyphenol concentration of both was doubled, the residual rate of DPPH radical scavenging activity after 30 minutes of addition of the oxidant was 84.4±3.3%. When the peel and pulp extract was mixed and the total polyphenol concentration of both was doubled, the residual rate was 76.6±1.5%. When the pulp extract was mixed with the pulp extract and the total polyphenol concentration of both was doubled, the residual rate was 72.2±1.1%. In all cases, oxidation was significantly suppressed compared to fruit juice alone. Furthermore, when the concentration of polyphenols in the seed extract added to the juice was increased two-fold or three-fold, the retention of DPPH radical scavenging activity was significantly increased depending on the amount added. On the other hand, there was no significant increase in the retention of DPPH radical scavenging activity when the concentration of polyphenols in the extract of residues other than seeds was increased two-fold or three-fold. These results indicate that the addition of any of the three residue extracts to the seaberry juice has an inhibitory effect on oxidation, but the addition of the seed extract in particular is highly effective in inhibiting the oxidation of the juice.},
 pages = {21--29},
 title = {シーベリー果汁に搾汁残渣抽出液を添加すると 酸化剤による酸化を抑制する},
 volume = {42},
 year = {2021}
}