{"created":"2023-05-15T15:15:23.037163+00:00","id":970,"links":{},"metadata":{"_buckets":{"deposit":"ccbc8e28-9e8e-4564-ba07-6727596f7b8e"},"_deposit":{"created_by":12,"id":"970","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"970"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000970","sets":["5"]},"author_link":["2029","95","188","2028","281"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"116","bibliographicPageStart":"113","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Oleanolic acid (OA) and ursolic acid (UA) are natural triterpenoids that have preventive properties such as anti-tumor and anti-hepatitis activities. These triterpenes are known to exist in several medicinal plants and fruit skins. Dried fruits are usually eaten without removing the skin; thus, they may be good resources for oral intake of OA and UA. HPLC analysis of OA and UA contents in a variety of dried fruits showed that raisins contained higher levels of OA than the other fruits investigated, with green raisins containing the highest levels (79.0 mg/100 g). While raisins were found to contain only OA, dried cranberries, blueberries and cherries were shown to contain both OA and UA. The highest level of UA (65.9 mg/100 g) was detected in cranberries, which also exhibited relatively high OA levels (17.8 mg/100 g). Thus, raisins and dried cranberries can be used as rich sources of OA and UA.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/fstr.19.113","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Food Science and Technology","subitem_rights_language":"en"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"PISSN"}]},"item_2_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":[{"creatorNames":[{"creatorName":"Zhang, Feng","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Daimaru, Eisuke","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohnishi, Masao","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Kinoshita, Mikio","creatorNameLang":"en"},{"creatorName":"木下, 幹朗","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"Tokuji, Yoshihiko","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":"2018-01-30"}],"displaytype":"detail","filename":"tokuji19.113-116.2013.pdf","filesize":[{"value":"472.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"tokuji19.113-116.2013.pdf","url":"https://obihiro.repo.nii.ac.jp/record/970/files/tokuji19.113-116.2013.pdf"},"version_id":"987b5c8b-17c1-495e-9153-c5f9a912e91f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"oleanolic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ursolic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dried fruits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"raisins","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cranberries","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits","subitem_title_language":"en"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-10-02"},"publish_date":"2014-10-02","publish_status":"0","recid":"970","relation_version_is_last":true,"title":["Oleanolic Acid and Ursolic Acid in Commercial Dried Fruits"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T03:10:27.334223+00:00"}