{"created":"2023-06-19T10:03:55.629253+00:00","id":12561,"links":{},"metadata":{"_buckets":{"deposit":"03956fd3-a8c0-40a6-9ab7-6039c290a109"},"_deposit":{"created_by":17,"id":"12561","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"12561"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00012561","sets":["7:19:57"]},"author_link":["56091","56093","56094","56089","56092","56090"],"item_1_alternative_title_20":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"<Original Paper>Antioxidant Effect of β-Carotene added to Edible Oils on Peroxidation by Light or Heating"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"340","bibliographicPageStart":"335","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"川崎医療福祉学会誌"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"高木, 茂明"}],"nameIdentifiers":[{"nameIdentifier":"56089","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 義信"}],"nameIdentifiers":[{"nameIdentifier":"56090","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"三宅, 妙子"}],"nameIdentifiers":[{"nameIdentifier":"56091","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"56092","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TAKAGI, Shigeaki"}]},{"nameIdentifiers":[{"nameIdentifier":"56093","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MATSUMOTO, Yoshinobu"}]},{"nameIdentifiers":[{"nameIdentifier":"56094","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MIYAKE, Taeko"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00012550","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_23":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"川崎医療福祉学会"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10375470","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-4605","subitem_source_identifier_type":"ISSN"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Medical Professions Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Medical Professions Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Clinical Nutrition, Faculty of Medical Professions Kawasaki University of Medical Welfare"}]},"item_1_text_22":{"attribute_name":"その他(別言語)の雑誌名","attribute_value_mlt":[{"subitem_text_value":"Kawasaki medical welfare journal"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部臨床栄養学科"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"市販食用コーン油, ナタネ油にβ-カロチンをレッドパーム油と同程度の濃度に加えた試料油について光自動酸化及び180℃加熱酸化を行わせ, 無添加対照油との抗酸化性を比較評価した.光自動酸化においてβ-カロチン添加油(65mg/100g)は酸化誘導期が無添加対照油より4～5倍延長されていることがPOV及びTBA値から明らかとなった.このとき, β-カロチン濃度は酸化誘導期間に約10%の低下が認められるにすぎないが, それ以後の過酸化物生成及び分解の期間には急激に退色した.このことは酸化誘導期にβ-カロチンが油脂ラジカルと反応して自身は安定な共鳴ラジカルとなって油脂の過酸化を防ぐことを示している.180℃加熱酸化においてもβ-カロチン添加油の抗酸化性が対照油と比べて大きいことが認められた.しかし, β-カロチンは3時間加熱において約80%退色し, 常温における光自動酸化とは大きく異なる挙動を示した.これは不飽和脂肪酸の加熱重合反応にβ-カロチンもモノマーとして関与していることも考えられることから更に検討を要する.試料油で揚げたフライについて嗜好調査を行い, β-カロチンの油中存在は風味になんら影響を及ぼさなかった."}]},"item_1_textarea_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"Edible oils supplemented with β-carotene were subjected to both light induced and thermal autoxidation at 180℃. Subsequently, they were analyzed for POV, TBA value, carotene concentration and fatty acid composition to assess the antioxidant ability of β-carotene in edible oils. In light induced autoxidation, the induction periods of peroxidation of β-carotene added edible oils were 4 to 5 times longer than control oils without β-carotene, based on POV and TBA values. β-Carotene concentrations in the edible oils were seen to gradually decrease about 10% during the induction period of oil peroxidation. This was followed by a rapid decrease and decoloring during the subsequent period in which peroxides were produced and decomposed. These facts indicate that β-carotene acts as a radical scavenger with the oil peroxyradical to protect the oil from peroxidation. In thermal peroxidation at 180℃, the antioxidant abilities of β-carotene added oils were superior to those of the blank control oils. During heating, however, β-carotene decreased rapidly, and no color was visible after 3 hrs. This phenomenon is much different from light autoxidation, and may suggest that β-carotene reacts with unsaturated fatty acids to polymerize as a monomer. A preference test for foods fried in oils at 180 C with and without β-carotene, revealed no differences in taste. Thus, It may be possible to use β-carotene as a good antioxidant for edible oils."}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-01-31"}],"displaytype":"detail","filename":"KJ00000192226.pdf","filesize":[{"value":"587.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/12561/files/KJ00000192226.pdf"},"version_id":"ed9ea718-aba1-4757-a2bb-b6ac0ece64ad"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"EDIBLE OIL","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"PEROXIDATION","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"β-CAROTENE","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ANTIOXIDANT","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"<原著>食用油の光又は加熱過酸化に対するβ-カロテンの抗酸化性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<原著>食用油の光又は加熱過酸化に対するβ-カロテンの抗酸化性について"}]},"item_type_id":"1","owner":"17","path":["57"],"pubdate":{"attribute_name":"公開日","attribute_value":"2000-12-25"},"publish_date":"2000-12-25","publish_status":"0","recid":"12561","relation_version_is_last":true,"title":["<原著>食用油の光又は加熱過酸化に対するβ-カロテンの抗酸化性について"],"weko_creator_id":"17","weko_shared_id":17},"updated":"2023-06-19T10:56:41.075876+00:00"}