@article{oai:kindai.repo.nii.ac.jp:00005350,
 author = {上田, 茂登子 and 志水, 恒介 and 佐々木, 勝昭 and 渡辺, 克美 and 宇都宮, 直樹},
 journal = {近畿大学農学部紀要, MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINKI UNIVERSITY},
 month = {Mar},
 note = {<Synopsis>The anthocyanins of blood orange juice obtained from ‘Moro’ were determined. A high-performance liquid chromatographic method was used to identify and quantify anthocyanins of the blood orange juice. Anthocyanins were identified and quantified in‘Moro’orange juice, including cyanidin 3-glucoside, cyanidin, pelargonidin 3- glucoside, and pelargonidin. Antioxidant activities of‘Moro’orange juice were measured using the DPPH method, linoleic acid peroxidation, β-carotene bleaching method, and xanthine oxidase-inhibitor method. According to these assays, the‘Moro’orange juice showed comparatively high antioxidant and xanthin oxidase-inhibitory potentials. The inhibitory activity of‘Moro’orange juice against yeast α-glucosidases and human saliva α-amylase was compared. ‘Moro’orange juice is thought to have inhibited α-glucosidases and α-amylase. These results suggest that‘Moro’orange juice has an inhibitory effect on saccharide digestion in the intestine based on inhibition of the activity ofsaccharide-hydrolyzing enzymes., application/pdf},
 pages = {67--75},
 title = {ブラッドオレンジ果汁における抗酸化活性，糖質分解酵素阻害能およびアントシアニン},
 volume = {47},
 year = {2014},
 yomi = {ウエダ, モトコ and シミズ, コウスケ and ササキ, カツアキ and ワタナベ, カツミ and ウツノミヤ, ナオキ}
}