{"created":"2023-05-15T09:03:31.028792+00:00","id":4442,"links":{},"metadata":{"_buckets":{"deposit":"ca1d2f69-e388-465f-aad9-6fb7c65cd6d3"},"_deposit":{"created_by":3,"id":"4442","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4442"},"status":"published"},"_oai":{"id":"oai:hirosaki.repo.nii.ac.jp:00004442","sets":["701:705:710"]},"author_link":["16960","16962","16948","16950","16938","16679","16677","16961","16681","16937","16944","16955","16958","16942","16943","16953","16957","16956","16949","16940","16941","16959","16946","16939","16951","16952","16947"],"item_5_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on levels of polyphenolic compounds in commercial tea beverages, their free radical scavenging activities, and antioxidant activity of procyanidins"}]},"item_5_alternative_title_22":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"チャバ インリョウ ノ ポリフェノール レベル ト フリー ラジカル ホソク キノウ ナラビニ プロシアニジン ルイ ノ コウサンカ キノウ ノ ケンショウ"}]},"item_5_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-12-26","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"28","bibliographicPageStart":"24","bibliographic_titles":[{"bibliographic_title":"弘前大学農学生命科学部学術報告"}]}]},"item_5_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"4 種類（A 社製グァバ葉配合－沖縄島茶，B 社製高濃度カテキン飲料，C 社製ウーロン茶，D 社製紅茶葉より冷水で抽出した紅茶）の茶葉飲料中に含まれているポリフェノールレベルとフリーラジカル捕捉機能，ならびに，多価不飽和脂肪酸を多く含む亜麻仁油にりんご未熟果実由来プロシアニジン化合物（APP）を加えて加熱した場合の脂質過酸化防止機能を検討した。その結果，各茶葉飲料のポリフェノールレベルは，A 社製グァバ葉配合－沖縄島茶（ A）が 260ug/ml，B社製高濃度カテキン飲料（B）が1482ug/ml，C 社製ウーロン茶（C）が235ug/ml，D社製紅茶葉より冷水で抽出した紅茶（ D）が 647ug/mlであった。DPPH ラジカル捕捉機能は，B ＞ C ＞ A ＞ Dの順に捕捉機能が強かった。すなわち，茶葉飲料のフリーラジカル捕捉機能は，その中に存在するポリフェノール濃度と構成する成分に依存していることが伺えた。APP を亜麻仁油に添加した場合に，油脂の過酸化は抑制された。とくに，APP は加熱時間が1 － 2 時間であるラジカル反応誘導期を強く抑制することが明らかとなった。","subitem_description_type":"Abstract"}]},"item_5_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"弘前大学農学生命科学部学術報告. 8, 2005, p.24-28","subitem_description_type":"Other"}]},"item_5_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"16946","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ササキ, フミユキ"}]},{"nameIdentifiers":[{"nameIdentifier":"16947","nameIdentifierScheme":"WEKO"}],"names":[{"name":"イシカワ, エリ"}]},{"nameIdentifiers":[{"nameIdentifier":"16948","nameIdentifierScheme":"WEKO"}],"names":[{"name":"オサリ, スグル"}]},{"nameIdentifiers":[{"nameIdentifier":"16949","nameIdentifierScheme":"WEKO"}],"names":[{"name":"サトウ, レイコ"}]},{"nameIdentifiers":[{"nameIdentifier":"16950","nameIdentifierScheme":"WEKO"}],"names":[{"name":"タケモト, ナリタカ"}]},{"nameIdentifiers":[{"nameIdentifier":"16951","nameIdentifierScheme":"WEKO"}],"names":[{"name":"オンダ, 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