雑穀と白米のブレンドにおける活性酸素消却能の相乗効果の評価
Synergistic effect of antioxidant activity by blending millets with rice

Mikio SEKINUMA, Naoto INOUE, Megumi NAKAMURA
2008 Hokuriku Sakumotsu Gakkaiho  
Antioxidant activity as affected by blending ratio of rice miUets was measured to clarify the optimum combination ratio and rate to enhance the antioxidant activity of millet blended rice as staple food, Scavenging activity , H202 was evaluated by chemiluminescence from sample with a mixed solution of H202 and acetaldehyde , The materials used were 8 kinds of millet and 3 kinds of rice . In these blends between husked rice and common mlllet , between husked rice and common buckwheat , and
more » ... ckwheat , and between barley and black azuki bean , the H20z scavenging activity was higher than a material before blending .
doi:10.19016/hokurikucs.43.0_37 fatcat:tptr2dpvurhrfojmxsh7p2x35u