{"created":"2023-05-15T10:02:13.548723+00:00","id":23,"links":{},"metadata":{"_buckets":{"deposit":"1f8dcaa0-761d-47fa-afd6-ff2d9960b09e"},"_deposit":{"created_by":21,"id":"23","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"23"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:00000023","sets":["1:9"]},"author_link":["0"],"item_1_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Effects of the Heat Treatments on Polyphenlo Chemical Compounds Content of the Fruits"}]},"item_1_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"95","bibliographicPageStart":"75","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"飯田女子短期大学紀要"}]}]},"item_1_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_1_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Fruits intakes have been widely recommended in the maintenance and improvement of health in the practice of dietary habits. Many fruits contain large amounts of polyphenol like tannin (catechin), flavonoid and anthocyan. All are rich in anti-oxidants. We unfortunately, do not currently possess adequate information with regards to polyphenol levels in domestic Japanese fruits and their response to environmental stresses such as heat treatment, which is very inconvenient from the our utilizing standpoint. We therefore examined the contents and compositions of polyphenols found in eleven kinds of (thirteen varieties) fruits cultivated in Iida City and the Shimoina district region of Nagano Prefecture using high performance liquid chromatography method. We also made an analysis of the effects of heat treatment on fruit components mentioned above. Fruits used in this analysis included the Nectarine, Blueberry, Apple, Japanese apricot, Pear, Blackberry, Peach, Japanese plum, Grape, Prune, and Japanese persimmon. Our results are broadly concluded in paragraph eleven. 1. The polyphenol concentrations of our raw fruits of 100 grams were as follows. Immature Japanese persimmon (astringent over 1000mg, non-astringent over 600mg) > Blackberry (about 400mg) > Grape (about 300mg) > Japanese plum・Prune・Apple・Blueberry・Japanese Pear (about 140-200mg) > Japanese apricot・Peach・Nectarine (about 30-50mg). 2. Ratios of anthocyan occupied for all polyphenol were; Blueberry (87%), Nectarine (60%), Blackberry (42%), Apple (25%), Peach (24%), Prune (19%), Japanese plum (16%), Grape (6%) in the order of abounding. Results using Japanese domestic fruits, like the Japanese persimmon, Japanese pear, and Japanese apricot were negligible amounts. 3. Quantity of polyphenol levels found in the Japanese persimmon during November was remarkable lower than those quantity found in August, and the former levels reduced about 1/10～1/100 to the latter. Decreases of all polyphenol during this maturation seemed to be due to immobilization by condensation of soluble tannin with a removal of astringency, which was not extracted in solvent. 4. We guess that the remaining (as it were, survival) rate after heating of the polyphenol is largely influenced by fruits composition (hardness), size, oxidase activity, types of polyphenol and content, the method of heating chosen and so on. 5. Polyphenol remaining rates tended to be higher by using microwave heating than that by using boiling water. For this reason, we guess that the oxidation and elution of polyphenols is prevented by using the microwave that has an effect of non-destructively inactivation for the polyphenol oxidase, as compared with the boiling water. Post heating remaining rates were in the case of a microwave oven: All polyphenol; 62-126%, anthocyan; 0-120%. When a boiling water was used as a heating agent: All polyphenol; 40-101%, anthocyan; 0-99%. 6. Using a mature Japanese persimmon in November, the remaining rate of polyphenol after heating exceeded 100%. From these results, we guess that tannin which became insoluble with maturation and removal of astringency is re-solubilized via heating treatment. This phenomenon was remarkable in the non-astringent Japanese persimmon. 7. The polyphenol (it is usually called the persimmon tannin) of the Japanese persimmon (astringent) was deduced by its shape and retention time of the peaks and various physical and chemical characteristics such as co-detected chemical compounds using high performance liquid chromatography, which seems to provide us a high possibility that the persimmon tannin is from over several tens kinds of polyphenol chemical compounds mixture. We guess that this multiple polyphenols of this persimmon was a mixture of various middle and secondary metabolite in the metabolic system (phenylpropanoid route, biosynthesis of lignin, flavonoid biosynthesis, etc...) of phenylalanine and tyrosine. Furthermore it seems to be also supportably this hypothesis that various related chemical compounds such as chalcone, ferulic acid, coumaric acid, caffine acid, catechin, leucoanthocyanidin, phenylpronoid and flavonoid were detected to a high degree and estimated in existence in astringent Japanese persimmon. Non-astringent and astringent Japanese persimmons have great differences in their polyphenol compositions in an immature state. 8. Our present analysis shows that anthocyan glycosides and anthocyan aglycones were detected in all fruits including the anthocyan. We guess that these aglycones are not formed by hydrolyzing of the anthocyan glyciosides. 9. Heat treatment stability in the anthocyan is different when using different fruits types. Fruits with high stability included the Blueberry, Grape and Japanese plum. Fruits with weak stability were the Apple, Peach, Prune and Blackberry. Nectarines were of moderate stability. 10. In the fruits, it was confirmed that various polyphenol compounds such as gallic acid, protocatechuic acid, protocatechu aldehyde, gallic acid methyl ester, caffeic acid, (-)- epicatechin, chlorogenic acid, rutin, p-coumaric acid and ferulic acid were included, except for the anthocyan. Depending on fruits type, these composition proportions and stabilities by the heat treatments tend to be considerably differences. 11. The compositions and contents of the anthocyan of eleven kinds of Japanese fruits cultivated in Nagano Prefecture were confirmed.","subitem_description_type":"Abstract"}]},"item_1_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田女子短期大学"}]},"item_1_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN1023693X","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0912-8573","subitem_source_identifier_type":"ISSN"}]},"item_1_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平井, 俊次"},{"creatorName":"千, 裕美"},{"creatorName":"近藤, 民恵"},{"creatorName":"川俣, 幸一"}],"nameIdentifiers":[{"nameIdentifier":"0","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2012-03-30"}],"displaytype":"detail","filename":"iida_wjc_23-06.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://iidawjc.repo.nii.ac.jp/record/23/files/iida_wjc_23-06.pdf"},"version_id":"c7e90ebe-304e-41f2-9e8f-4a314c16d7be"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"果実","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノール","subitem_subject_scheme":"Other"},{"subitem_subject":"アントシアン","subitem_subject_scheme":"Other"},{"subitem_subject":"クロロゲン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱処理","subitem_subject_scheme":"Other"},{"subitem_subject":"fruits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"polyphenol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"anthocyan","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"chlorogenic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"heat treatment","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":"加熱処理が果実のポリフェノール化合物に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"加熱処理が果実のポリフェノール化合物に与える影響"}]},"item_type_id":"1","owner":"21","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-03-30"},"publish_date":"2012-03-30","publish_status":"0","recid":"23","relation_version_is_last":true,"title":["加熱処理が果実のポリフェノール化合物に与える影響"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-05-15T10:14:10.766595+00:00"}