{"created":"2023-05-15T11:59:09.512990+00:00","id":5457,"links":{},"metadata":{"_buckets":{"deposit":"cd5228f7-3363-4a39-896f-238c83c729c4"},"_deposit":{"created_by":3,"id":"5457","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"5457"},"status":"published"},"_oai":{"id":"oai:kyutech.repo.nii.ac.jp:00005457","sets":["8:9"]},"author_link":["22081","21654","22079","22077","8065"],"item_21_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"8","bibliographicPageEnd":"248","bibliographicPageStart":"241","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"International Journal of Advanced Research "}]}]},"item_21_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"In order toevaluatethe effects of drying methods on assay, this present study investigated the effect of superheated-steam drying at three different temperatures (130°C, 150°C and 170°C), in comparison with freeze drying on phenolic and flavonoid contents as well as antioxidant capacities in avocado (Persea americanaMill) pulp. The results showed that superheated-steam dried (SHSD) avocado pulp gave significantly higher total phenolic and total flavonoid contents compared to its freeze dried (FD) counterpart. The IC50 values from the DPPH assay were significantly lower (higher antioxidant activity)in SHSD pulp at all the temperatures used (6.69 – 12.16 mg/ml) compared to FD (35.02 mg/ml). The ORAC values also showed significantly higher radical absorbing capacitywhen SHSD at 170°C (26.58 µmol TE/1g)compared to FD (15.18 µmol TE/1g).The results showed that the drying methods significantly increased antioxidant capacity of SHSD avocado pulp in comparison with the FD.Superheated-steam drying at 170°C is proposed as an appropriate drying technique and condition to preserve pulp in avocado.","subitem_description_type":"Abstract"}]},"item_21_description_60":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Journal Article","subitem_description_type":"Other"}]},"item_21_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Research Communications"}]},"item_21_relation_14":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.journalijar.com/","subitem_relation_type_select":"URI"}}]},"item_21_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copy Right, IJAR, 2014"}]},"item_21_select_59":{"attribute_name":"査読の有無","attribute_value_mlt":[{"subitem_select_item":"yes"}]},"item_21_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2320-5407","subitem_source_identifier_type":"ISSN"}]},"item_21_text_36":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology, Faculty of Applied Sciences, Universiti Teknologi MARA Sarawak"},{"subitem_text_value":"Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology"},{"subitem_text_value":"Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia"},{"subitem_text_value":"Department of Biological Functions and Engineering, Graduate School of Life Science and Systems  Engineering, Kyushu Institute of Technology"},{"subitem_text_value":"Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysiangineering, Kyushu Institute of Technology"}]},"item_21_text_63":{"attribute_name":"連携ID","attribute_value_mlt":[{"subitem_text_value":"6765"}]},"item_21_version_type_58":{"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":"Husen,  Rafidah"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Ando, Yoshito","creatorNameLang":"en"},{"creatorName":"安藤, 義人","creatorNameLang":"ja"},{"creatorName":"アンドウ, ヨシト","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{},{},{}]},{"creatorNames":[{"creatorName":"Ismail,  Amin"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Shirai, Yoshihito","creatorNameLang":"en"},{"creatorName":"白井, 義人","creatorNameLang":"ja"},{"creatorName":"シライ, ヨシヒト","creatorNameLang":"ja-Kana"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Hassan,  Mohd Ali"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-23"}],"displaytype":"detail","filename":"IJAR2_241.pdf","filesize":[{"value":"496.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"IJAR2_241.pdf","url":"https://kyutech.repo.nii.ac.jp/record/5457/files/IJAR2_241.pdf"},"version_id":"9a239a3b-5bf4-4b23-94cc-f892fdaa17d2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Avocado pulp","subitem_subject_scheme":"Other"},{"subitem_subject":"Superheated-steam dried","subitem_subject_scheme":"Other"},{"subitem_subject":"Freeze dried","subitem_subject_scheme":"Other"},{"subitem_subject":"Total phenolics","subitem_subject_scheme":"Other"},{"subitem_subject":"Total flavonoids","subitem_subject_scheme":"Other"},{"subitem_subject":"Antioxidant activities","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam"}]},"item_type_id":"21","owner":"3","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-03-23"},"publish_date":"2018-03-23","publish_status":"0","recid":"5457","relation_version_is_last":true,"title":["Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-02T08:39:19.169009+00:00"}