Tomoko Yamaguchi

TL;DR: An HPLC method using 1,1-diphenyl-2-picrylhydrazyl (DPPH) determined the free radical-scavenging activity of several antioxidants: ascorbic acid, alpha-tocopherol, Trolox, and cysteine, and the results well agree with those of previous reports.

TL;DR: In this article, the authors investigated the effect of different cooking methods on the antioxidant properties of coloured peppers and concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules.

TL;DR: This article showed that the radical-scavenging activity is more stable than the content of original polyphenolic compounds in foods during cooking and processing, suggesting that the radicals are more stable.

TL;DR: The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined.

TL;DR: In this paper, the influence of polyphenol oxidase and ascorbate oxidase on radical-scavenging activity and contents of total phenol, chlorogenic acid, and asbic acid in vegetables during the cooking process were investigated.