著者

磯部 由香 森岡 めぐみ 寺原 典彦 小宮 孝志 成田 美代

出版者

一般社団法人 日本調理科学会

雑誌

日本調理科学会誌 (ISSN:13411535)

巻号頁・発行日

vol.39, no.4, pp.247-250, 2006

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Yuka Isobe Megumi Morioka Norihiko Terahara Takashi Komiya Miyo Narita The antioxidative activity of the crude pigment extracted from akamajiri-kuromai colored rice was measured by its suppressive activity toward the oxidation of linoleic acid, DPPH radical-scavenging activity, and OH radicalscavenging activity. The pigment extracted from akamajiri-kuromai exhibited higher antioxidative activity than the pigment extracted from red rice and black rice. The pigment of akamajiri-kuromai contained two components: the one fractionated from butanol was identified as Cy 3-Glc by HPLC and ¹H-NMR analyses, and the one fractionated from ethyl acetate seemed to be tannin.