{"created":"2023-06-19T10:03:58.644187+00:00","id":12622,"links":{},"metadata":{"_buckets":{"deposit":"0db67a70-a984-48b8-8490-d6597e569cdf"},"_deposit":{"created_by":17,"id":"12622","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"12622"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00012622","sets":["7:20:55"]},"author_link":["56559","56558","56560","56561","56562","56557"],"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>Antioxidative Effect of Various Concentrations of β-Carotene do the Photo-peroxidation of Corn and Rapeseed Oils"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"330","bibliographicPageStart":"325","bibliographicVolumeNumber":"11","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":"56557","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"三宅, 妙子"}],"nameIdentifiers":[{"nameIdentifier":"56558","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 義信"}],"nameIdentifiers":[{"nameIdentifier":"56559","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":"56560","nameIdentifierScheme":"WEKO"}],"names":[{"name":"TAKAGI, Shigeaki"}]},{"nameIdentifiers":[{"nameIdentifier":"56561","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MIYAKE, Taeko"}]},{"nameIdentifiers":[{"nameIdentifier":"56562","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MATSUMOTO, Yoshinobu"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00012611","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":"市販の食用コーン油及びナタネ油にβ-カロテンを添加した試料油に太陽光線を照射し, その過酸化物価(POV)とチオバルビツール酸価(TBA)を経時的に測定し, β-カロテン濃度との関係を調べた.太陽光照射条件下でβ-カロテン無添加食用油の過酸化誘導期がほとんど0日であるのに対し, β-カロテンを添加したときに, その濃度に依存して誘導期は延長され, 28mg%以上では10日を越えた.またPOVはβ-カロテン濃度が高くなるにしたがって小さくなった.一方, 試料油のTBA値は対照のTBARS(TBA反応生成物)の生成誘導期が3日であるのに対し, β-カロテン28mg%以上では10日以上に延びた.この間β-カロテン濃度は過酸化誘導期まで少しずつ減少してゆき, 過酸化誘導期及びTBARS生成誘導期に入るとその褪色速度は大きくなり, TBA値上昇時にはさらに急速に減少した.これらのことから, β-カロテンの食用油における光過酸化抑制の機構は不飽和脂肪酸のパーオキシラジカル消去が主たる反応であると考えられる.また食用油に添加する望ましいβ-カロテン濃度として, 本実験結果から10～20mg%が適当と考えられる.その有効な手段一つとして市販レッドパーム油(カロテン約60mg%)の食用油への添加がある."}]},"item_1_textarea_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"The antioxidant activity of various concentrations of , β-carotene in both corn and rapeseed oil was examined under sun light irradiation. The peroxidation induction period with irradiation of both oils without β-carotene added (controls) was almost zero, while some oil samples supplemented with β-carotene showed prolonged induction periods, for example, over 10 days at 28 mg% β-carotene. The peroxide value (POV) of the oils also decreased in proportion to the increase in β-carotene concentration. Furthermore, the TBA reacting substance (TBARS) induction periods of the control oils were about 3 days with irradiation, and were prolonged over 10 days for samples with more than 28 mg% of β-carotene. During irradiation the concentration of β-carotene decreased continuously. At the end of the peroxidation induction period, the β-carotene concentrations were less than 10% of the initial value. These results show that the antioxidant mechanism of β-carotene in edible oils involves mainly the elimination of free radicals produced from unsaturated fatty acids. Also, considering economic factors, the best concentration of β-carotene for inhibiting perodxidation of edible oils is 10 to 20 mg%. An effective and recommended method for adding carotene may be mixing of red palm oil, which contains about 60 mg% carotene at a ratio of two parts β-carotene to one part α-carotene."}]},"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":"KJ00000192301.pdf","filesize":[{"value":"452.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/12622/files/KJ00000192301.pdf"},"version_id":"10318b81-162b-4520-8485-7a1db9bed40d"}]},"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":"ANTIOXIDANT","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"β-CAROTENE CONCENTRATION","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"SUN LIGHT","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>食用油の光過酸化抑制に対するβ-カロテン濃度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"<原著>食用油の光過酸化抑制に対するβ-カロテン濃度の影響"}]},"item_type_id":"1","owner":"17","path":["55"],"pubdate":{"attribute_name":"公開日","attribute_value":"2001-12-25"},"publish_date":"2001-12-25","publish_status":"0","recid":"12622","relation_version_is_last":true,"title":["<原著>食用油の光過酸化抑制に対するβ-カロテン濃度の影響"],"weko_creator_id":"17","weko_shared_id":17},"updated":"2023-06-19T10:55:21.808669+00:00"}