ANTIOXIDATIVE ACnVITY OF CRUCIFEROUS VEGETABLES AND THE EFFECT OF BROCCOLI ON EDIBLE OIL OXIDATION

摘要

Antioxidative activities of Cruciferous vegetables were measured by beta-carotene discoloration method, i.e., preventive activity of beta-carotene degradation coupled with linoleic acid peroxide, and by peroxide value (PV) assessment, i.e., preventive activity of formation of linoleic acid peroxide. In order to investigate Ihe activities 80% ethanol-soluble fraction was prepared from seven kinds of the vegetables. The stronger antioxidative activity of Cruciferous vegetables was found in flower-cluster of rape and broccoli by beta-carotene discoloration method. The activities of cauliflower, Japanese white long radish (daikon), cabbage and Chinese cabbage were weaker than the above two vegetables. By use of PV method broccoli showed stronger activity. Effects of broccoli extracts on weight changes in soybean oil and whale oil at 80 °C were measured; it was found that the weight increases were retarded by addition of broccoli extracts. PV of olive oil and sesame oil increased linearly at 100 °C, but the increases of PV were reduced by broccoli.