{"created":"2023-05-15T12:40:51.571065+00:00","id":116,"links":{},"metadata":{"_buckets":{"deposit":"f439489c-370f-4e2e-9536-c8c26c0a1198"},"_deposit":{"created_by":3,"id":"116","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"116"},"status":"published"},"_oai":{"id":"oai:koeki.repo.nii.ac.jp:00000116","sets":["7:15"]},"author_link":["247","246"],"item_2_alternative_title_18":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Antioxidant activity of processed foods from the Shonai plains in Yamagata prefecture - A mix powder of Shonai-soybean and Yamagata-prefectural safflower flower (Mogamibenibana), and Shonai-persimmon (Hiratanenashi-gaki) vinegar"}]},"item_2_alternative_title_19":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"モガミ ベニバナ ノ ハナビラ イリ ショウナイ ダイズ ト ショウナイ カキズ ノ コウサンカ サヨウ ト ケンコウ ニツイテ"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"6","bibliographicPageEnd":"a96","bibliographicPageStart":"a85","bibliographic_titles":[{"bibliographic_title":"東北公益文科大学総合研究論集 : forum21"}]}]},"item_2_description_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The Shonai plains have rich products of fruits, vegetables, and edible plants. Antioxidants are needed for protection against aging and lifestyle-related diseases. For showing people in Yamagata how they have healthy food, we examined antioxidant activity as a marker of free radical scavenging action in (1) a mix powder of Shonai-soybean and Yamagata-prefectural safflower flower, and (2) Shonai-persimmon vineger. Free radical scavenging activity of 1, 1-dipheny1-2-picrylhydrazyl (DPPH) radical was analyzed using electron spin resonance spectrometry. (1) The mix powder of Shonai-soybean and Yamagata-prefectural safflower flower showed higher scavenging activity compared with a powder of black soybean from Hokkaido in Japan, and the scavenging activity was dose-dependent by addition of sufflower flower. (2) Scavenging activity of Shonai-persimmon vinegar was compared with other three kinds of vinegar, that is, rice vinegar, Kurosu from Kagoshima prefecture and Valsamico-vinegar from Italy. The activity of Shonai-persimmon vinegar was about 1,000 times higher than rice vinegar. The scavenging activity was 10 times higher than Kurosu. It was surprising that Valsamico-vinegar was about 100-1,000 times higher than Shonai-persimmon vinegar. These results suggest that processed foods consisting of a mix of Shonai-soybean and safflower flower, and Shonai-persimmon vinegar are high antioxidant foods for health, and Valsamico-vinegar is excellent as antioxidant vinegar.","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"247","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hiramatsu,  Midori"}]}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東北公益文科大学"}]},"item_2_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11549961","subitem_source_identifier_type":"NCID"}]},"item_2_text_33":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"トウホク コウエキ ブンカ ダイガク"}]},"item_2_text_34":{"attribute_name":"別言語の出版者","attribute_value_mlt":[{"subitem_text_value":"Tohoku University of Community Service and Science"}]},"item_2_text_43":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_2_text_44":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_2_text_45":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_2_text_46":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平松,  緑"}],"nameIdentifiers":[{"nameIdentifier":"246","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":"2015-10-13"}],"displaytype":"detail","filename":"6-pa85-96.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"6-pa85-96.pdf","url":"https://koeki.repo.nii.ac.jp/record/116/files/6-pa85-96.pdf"},"version_id":"e74a7847-7ba8-47e6-a5de-1880b10370a0"}]},"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":"「最上紅花のはなびら入り庄内大豆」と「庄内柿酢」の抗酸化作用と健康について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「最上紅花のはなびら入り庄内大豆」と「庄内柿酢」の抗酸化作用と健康について"}]},"item_type_id":"2","owner":"3","path":["15"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-11-18"},"publish_date":"2007-11-18","publish_status":"0","recid":"116","relation_version_is_last":true,"title":["「最上紅花のはなびら入り庄内大豆」と「庄内柿酢」の抗酸化作用と健康について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T17:55:40.445022+00:00"}