JP6670154B2 - Method for enhancing antioxidant capacity of fresh foodstuff and method for distributing high freshness thereof - Google Patents

Description

  The present invention relates to a method for enhancing the antioxidant capacity (antioxidant potential) of a fresh food, and more particularly, a fresh animal food or a fresh food having an antioxidant potential at the post-harvest stage immediately after harvesting, harvesting and slaughter. The vegetable food material is stored for a predetermined period under the ice temperature condition of an unfreezing temperature zone (unfreezing temperature region) of 0 ° C. or less, and the fresh food is subjected to a low temperature load (ice temperature condition) under the ice temperature condition. Load) or by applying a low temperature load under the ice temperature condition and a pre-cooling treatment or a slight drying treatment (a slight drying treatment for drying until the drying rate becomes about 10% to about 10%). The food material is converted into a high antioxidant food material in which the content of the antioxidant substance in the food material is improved and the food material has a high antioxidant ability (high antioxidant potential) as compared with before the treatment, and its distribution is carried out. It is possible to plan Enhancing methods and high freshness distribution method of the antioxidant capacity of perishable foodstuffs to (antioxidant potential) relates. The present invention creates a high antioxidant food material in which a fresh food material is subjected to a low temperature load under ice temperature conditions, that is, an ice temperature load, and the food material has high antioxidant ability (high antioxidant potential). It is useful as providing new technology and new products for distribution.

  In general, a variety of antioxidants (substances having antioxidant properties or antioxidant functions) exist in animal foods and plant foods consumed by consumers every day. It is considered that these components are originally produced by fresh agricultural, livestock and marine products, which are living living foods, as metabolites of their oxidative defense mechanism in order to protect themselves. Based on the results of various studies so far, such antioxidants have been found to be effective as exogenous antioxidants even after human ingestion of the antioxidants, to suppress antioxidant reactions and oxidative disorders in human organisms. It is known to work effectively.

  The present inventors have been engaged in basic research on ice temperature technology and development research on its application technology for many years, while establishing basic technologies relating to ice temperature such as ice temperature storage or ice temperature ripening. The spread and development of these applied technologies have been promoted (see Patent Documents 1 and 2). And recently, for example, research on the upgrading of meat quality by ice temperature technology, the production method of noodles in the ice temperature region, elucidation of the lowering effect of fat melting point of pork by ice temperature aging treatment, Research / development is being carried out in various fields such as increasing sugar content and brewing, and maintaining freshness by storing nano-nitrogen seawater gel ice (micro ice) (see Non-Patent Documents 1 to 4).

  In such a situation, the present inventors have developed a fresh animal food or a plant food having antioxidant potential (antioxidant potential) at the post-harvest stage immediately after harvesting, harvesting, or slaughter, at 0 ° C or lower. The fresh food is subjected to a low temperature load (ice temperature load) under the ice temperature condition, or stored under the ice temperature condition of the unfreezing temperature zone for a predetermined period of time. By applying a temperature load (ice temperature load) and the above-mentioned pre-cooling treatment or slightly drying treatment, the content of antioxidants in the food is improved and the high antioxidant ability (high antioxidant potential) is improved as compared with before the treatment. It is possible to create a retained high antioxidant food and distribute it, that is, by applying a low temperature load (ice temperature load) to the fresh food under ice temperature conditions, the fresh food can be treated with an antioxidant. High antioxidant capacity containing large amounts of It is achieved the distribution was found to be achieved by converting the high antioxidant food product obtained by holding the high antioxidant potential).

  For example, beef with good freshness is stored under ice temperature conditions in an unfreezing temperature range of 0 ° C. or lower for a predetermined time, and the food is subjected to a low-temperature load (ice temperature load) under ice temperature conditions. Or a low temperature load (ice temperature load) under the ice temperature condition and a slight drying treatment, the carnosine content of the antioxidant is increased as compared with before the treatment. Beef that has been subjected to low-temperature loading by carbohydrates contains more carnosine than chilled ones, and other ingredients, such as pork, venison, poultry, and eel, in the case of fresh animal ingredients It was also found that the same effect can be obtained in such cases.

  Carnosine, which is contained in large amounts in fresh animal foods, is also a component that is expected to have an antioxidant effect of protecting cells from active oxygen, an effect of preventing aging and improving exercise performance in a living body. In addition, as with the fresh animal food, the fresh vegetable food is also subjected to a low temperature load (ice temperature load) and a pre-cooling treatment under ice temperature conditions, and the food is subjected to an ice temperature load. Thus, it was found that the content of antioxidants in foodstuffs increased.

  Further, in the case of a fresh vegetable food material, when a low temperature load (ice temperature load) under ice temperature conditions and a pre-cooling treatment are applied to the food material, and the ice temperature load is applied to the food material, for example, gingerol for ginger Chlorogenic acid increases in coffee beans, and polyphenol increases in black soybean. Moreover, these phenomena are remarkably observed in the case of fresh vegetable foods at the post-harvest stage.

  Under such circumstances, the present inventors have focused on the antioxidant ability (antioxidant potential) of fresh agricultural, livestock, and marine products at the post-harvest stage immediately after harvesting, catching, and slaughter, in view of the above-described conventional technology. However, as a result of intensive research aimed at converting these fresh foods into highly antioxidant foods with improved or maintained high antioxidant potentials of the fresh foods and aiming to distribute them, for example, freshness Storing fresh foodstuffs such as beef having good ice temperature conditions for a predetermined period of time under ice temperature conditions, and subjecting the foodstuffs to a low temperature load (ice temperature load) under ice temperature conditions; By applying a low temperature load (ice temperature load) under a temperature condition and a slight drying treatment, the carnosine content of an antioxidant in foodstuffs is improved as compared to before the treatment, and further, these fresh foodstuffs and fresh plants Ingredients Also, by changing the type and applying the technology of low temperature load (ice temperature load) under ice temperature conditions, it was found that the intended purpose could be similarly achieved, and the obtained high antioxidant food material was obtained. To store (including storage) and transport technology of foodstuffs for supply to supermarkets, department stores, food processing factories, restaurants, etc. Reached.

JP 2003-219810 A JP 2004-41015 A

Ice Temperature Society News, No. 55, January 2011 Ice Temperature Society News, No. 63, December 2012 Ice Temperature Society News, No. 65, April 2013 Ice Temperature Society News, No. 73, April 2015

  The present invention relates to a method for producing fresh agricultural and livestock products at the post-harvest stage immediately after harvesting, harvesting, or slaughter, for a predetermined period of time under an ice temperature condition of an unfrozen temperature zone of 0 ° C. or lower (unfrozen temperature region). Storage processing, and applying a low temperature load (ice temperature load) under the ice temperature condition to the fresh food, or a low temperature load (ice temperature load) under the ice temperature condition and the above-mentioned pre-cooling process or fine drying process. By applying, the fresh food material has a high antioxidant property in which the content of antioxidants in the food material is increased and the high antioxidant ability (antioxidant potential) of the food material is improved or maintained higher than before the treatment. It is an object of the present invention to provide a method for enhancing the antioxidant capacity (antioxidant potential) of agricultural, livestock, and marine product-based fresh foodstuffs, which can be converted into foodstuffs and distributed. In addition, the present invention utilizes the above-described method to produce fresh animal food or plant food immediately after harvesting, catching, and slaughter for a predetermined period under ice temperature conditions in an unfreezing temperature zone of 0 ° C. or lower. And subjecting the food to a low temperature load (ice temperature load) under the ice temperature condition, or applying the low temperature load (ice temperature load) under the ice temperature condition and the pre-cooling process or the slightly drying process described above. A new method of increasing the content of antioxidants in the foodstuff by applying the same, thereby creating a high antioxidant foodstuff having high antioxidant ability (high antioxidant potential) and enabling distribution thereof. The purpose is to provide.

  Further, the present invention provides the obtained high antioxidant food, supermarkets, department stores, food processing factories, food service industry, etc., or export (including storage) of the food for export to overseas markets, The purpose is to establish and provide basic technologies and systems for distribution including transportation.

The present invention for solving the above-mentioned problems includes the following technical means.
(1) When distributing fresh agricultural and livestock products, the antioxidant capacity (antioxidant potential) inherent in the fresh food is increased and converted to a high antioxidant food with improved antioxidant capacity to enhance the antioxidant capacity. The method
Ice temperature in the unfrozen temperature zone of 0 ° C or lower without pre-cooling or pre-cooling fresh food or vegetable food having antioxidant potential at the post-harvest stage immediately after harvesting, harvesting or slaughter. By storing the fresh food under a low temperature load (ice temperature load) under the ice temperature condition under a condition for a predetermined period of time, the carnosine, gingerol, Increasing or increasing the content of any one antioxidant selected from the group of chlorogenic acids to convert it into a high antioxidant food material having a high antioxidant potential and having a high antioxidant potential; How to enhance Noh.
(2) A fresh animal food material is stored for a predetermined period under an ice temperature condition of an unfreezing temperature zone of 0 ° C. or less, and the fresh food material is subjected to a low temperature load (ice temperature load) under the ice temperature condition. And simultaneously applying micro-drying treatment under ice temperature conditions to increase and improve the content of antioxidants in fresh foods compared to before storage treatment, thereby maintaining a high antioxidant potential. The method for enhancing antioxidant ability according to (1), wherein the method is converted into an antioxidant food material.
(3) The method for enhancing antioxidant capacity according to the above (1), wherein a low temperature load (ice temperature load) under ice temperature conditions is applied to a fresh vegetable food material under low temperature conditions.
(4) The fresh food is packaged using vacuum packaging, nitrogen-filled packaging, or oxygen-barrier packaging, and then the food is subjected to a low temperature load (ice temperature load) under ice temperature conditions. The method for enhancing the antioxidant ability according to the above.
(5) The above-mentioned (1) to (4), wherein the fresh animal food material or the vegetable food material is any one selected from beef, pork, venison, poultry, eel, ginger, coffee beans, and soybean. The method for enhancing antioxidant capacity according to any one of the above.
(6) Leave the fresh foods in an ice storage (including an ice storage container) for a short period or a long period of 2 days to 2 months under the ice temperature condition of an unfreezing temperature range of 0 ° C. or less. The method for enhancing antioxidant capacity according to any one of (1) to (5), wherein the content of the antioxidant in the food is increased and improved by performing a storage treatment.
(7) The method for enhancing antioxidant capacity according to any one of (1) to (6), wherein the antioxidant content is carnosine content, gingerol content, or chlorogenic acid content of the antioxidant.
(8) Simultaneously apply a low temperature load (ice temperature load) under ice temperature conditions and a slight drying process to fresh foodstuffs using temperature / humidity adjusting means for controlling temperature / humidity under ice temperature conditions. The method for enhancing antioxidant capacity according to (1) or (2), wherein the antioxidant content in the food material is increased or improved by the method.
(9) In the process of washing, pre-cooling, processing, storing (including storage) and / or transporting fresh vegetable foods having an antioxidant potential immediately after harvesting, the foods are subjected to low temperature loading under refrigeration conditions of 5 ° C. or less. The method for enhancing antioxidant capacity according to the above (1) or (3), wherein a (precooling treatment) and a low temperature load (ice temperature load) according to ice temperature conditions are applied.
(10) The fresh animal food or the vegetable food is placed in an ice temperature container for standing or transport in an ice temperature storage, and the fresh food is added to any of the above (1) to (9). Applying the method for enhancing the antioxidant capacity according to the above, in the ice temperature storage or in the ice temperature container for transportation, the fresh food is selected from the group of carnosine, gingerol, chlorogenic acid in the fresh food Increasing the content of any one antioxidant, converting it into a high antioxidant foodstuff having an improved high antioxidant potential, and distributing the high antioxidant foodstuff , comprising: (9) The method for enhancing antioxidant capacity according to any of (9) .
(11) A fresh animal food or the same vegetable food is loaded in an ice temperature container for transportation, and the antioxidant ability according to any of the above (1) to (9) is added to the fresh food. Applying the method, in a shipping ice temperature container, converting the fresh food into a high antioxidant food having a high antioxidant potential with an increased antioxidant content in the fresh food; The method for enhancing antioxidant capacity according to (10).

Next, the present invention will be described in more detail.
The present invention, when distributing agricultural and livestock marine fresh foods, the fresh foods, the inherent antioxidant ability of the foods, that is, by converting the antioxidant potential to a high antioxidant foods that have been improved or held high antioxidant potential It relates to a new method that makes it possible to distribute it. The present invention relates to a method for producing fresh or plant foods having antioxidant potential (antioxidant potential) at the post-harvest stage immediately after harvesting, harvesting or slaughter, by using ice-free conditions in an unfrozen temperature zone of 0 ° C or lower. And the food is subjected to a low temperature load under ice temperature conditions, that is, an ice temperature load, or the low temperature load under the ice temperature conditions (ice temperature load) and the pre-cooling described above. Applying a treatment or a slight drying treatment, thereby increasing and improving the content of antioxidants in the foodstuffs as compared with before the above-mentioned treatment, thereby maintaining a high antioxidant capacity (high antioxidant potential). The basic configuration is to convert to a high antioxidant food material and to distribute it in the form of a high antioxidant food material having the obtained high antioxidant potential.

  The present invention is directed to an agricultural / livestock-based fresh food, that is, a fresh animal food or a plant food at the post-harvest stage immediately after harvesting, fishing, or slaughter. The fresh animal food or the vegetable food referred to herein includes any food as long as it is a fresh animal food or the same vegetable food for food processing and cooking.

  In the present invention, as a fresh animal food or the same plant food, typically, beef, pork, venison, livestock meat represented by poultry meat and the like, as shown in Examples described later, eel and the like Typical examples include fish meats and vegetable vegetables such as ginger, coffee beans, and soybeans. However, the present invention is not limited thereto, and any fresh animal food or plant food containing an antioxidant can be similarly targeted by the present invention.

  In the present invention, the above-mentioned fresh food material is stored and processed for a predetermined period under the ice temperature condition of an unfreezing temperature zone of 0 ° C. or less, and the fresh food material is subjected to a low temperature load (ice temperature load) under the ice temperature condition. Or by applying a low temperature load (ice temperature load) according to the ice temperature condition and the above-mentioned pre-cooling treatment or fine drying treatment, the fresh food material is compared with the one before the treatment, and the antioxidant substance in the food material is reduced. By increasing or increasing the content, the food can be converted to a high antioxidant food having a high antioxidant potential.

  In this case, the fresh animal food or the vegetable food at the post-harvest stage immediately after harvesting, harvesting, or slaughter has the inherent antioxidant potential (antioxidant potential) of the food due to the antioxidants contained in the fresh food. Have. The antioxidant potential decreases in a process in which the freshness of the fresh food is reduced and lost, as the antioxidant in the food becomes consumed by an antioxidant reaction or the like.

  On the other hand, the present inventors conducted various studies on the relationship between the antioxidant content of fresh foods and their change and behavior due to low temperature load (ice temperature load) under ice temperature conditions. , Stored at a temperature of 0 ° C. or lower in an unfrozen temperature zone for a predetermined period of time, and the food is subjected to a low temperature load under the ice temperature condition (this is defined as “ice temperature load” in the present invention). ) Or by applying a low temperature load (ice temperature load) under the above ice temperature condition and the above-mentioned pre-cooling treatment or slightly drying treatment, so that the antioxidant substance content in the foodstuffs is lower than before the treatment. Can be increased and improved to be converted to a high antioxidant food material having a high antioxidant potential, that is, fresh food is subjected to ice temperature load, or low temperature load due to the ice temperature condition. (Ice temperature load) and the pre-cooling By subjecting the fine drying process, increase the antioxidant content in the fresh food, found that it is possible to improve.

  In the present invention, the term "ice temperature" refers to storing fresh food under ice temperature conditions in an unfreezing temperature range of 0 ° C. or lower for a predetermined period, and applying a low temperature load to the food material under ice temperature conditions. Load ". In the present invention, by applying an ice temperature load to the fresh animal food or the vegetable food, the content of antioxidants in the food is increased and improved, and the antioxidant potential of the fresh food is enhanced and maintained. It is possible to create highly antioxidant foods.

  In this case, supplementing the mechanism of action of applying the “ice temperature load” to the fresh food, the homeostasis of the food in the tissue cells of the fresh food is obtained by applying the “ice temperature load” to the fresh food. It is considered that the production of a low molecular weight antioxidant related to the function of maintaining sex) is induced, and the content of the antioxidant increases and improves. In fact, in the case of so-called ripened foodstuffs that have undergone self-digestion after the date and time, even if the foodstuffs are subjected to `` ice temperature load, '' the homeostasis function of the foodstuffs is low or the antioxidant content is low because the foodstuffs have disappeared. No increase or improvement is seen. From this, it can be said that the phenomenon that the antioxidant content in the fresh food material is increased and improved by the "ice temperature load" is a unique effect seen in the case of the fresh food material.

  In the present invention, in order to suppress the oxidation of foodstuffs, for example, after packaging the foodstuffs using packaging means such as vacuum packaging, nitrogen-filled packaging, or oxygen blocking packaging, the foodstuffs are stored under ice temperature conditions And applying a low temperature load (ice temperature load) to the food material under ice temperature conditions as a preferred embodiment. Further, in the present invention, the foodstuffs are allowed to stand still in an ice storage, and stored and processed for a short period or a long period of 2 days to 2 months under an ice temperature condition of an unfreezing temperature range of 0 ° C. or less. As a preferred embodiment, increasing and improving the content of antioxidants in the foodstuff is described.

  Further, in the present invention, the fresh animal food material is kept in an ice temperature storage for a predetermined period under ice temperature conditions, and a temperature and / or humidity control means for controlling temperature and humidity is used together. As a preferred embodiment, the food is simultaneously subjected to "slight drying treatment" under ice temperature load and ice temperature conditions to increase and improve the content of antioxidants in the food. No. Here, the "slight drying treatment" is not a drying treatment that is almost completely dried until the drying rate becomes about 100%, but a light drying treatment that is dried until the drying rate becomes about several% to several tens%. Means In the present invention, the term “slight drying” refers to a slight drying process in which drying is performed to a drying rate of about several percent to several tens of percent instead of a drying process that is almost completely dried to such a drying rate of about 100%. Processing ". In this case, by simultaneously applying the ice temperature load and the “slightly drying treatment” under the ice temperature condition, the fresh animal food is subjected to the stress caused by the ice temperature load and the stress caused by the slight drying treatment, whereby In the process of slowing down the rate of decomposition and metabolism of proteins constituting the tissues of animal food into peptides and slowing down the rate of autolysis of the peptides into amino acids, the content of carnosine component, which is a peptide component, is increased and improved. It is thought to be. A method for increasing and improving at least the content of carnosine by applying stress due to ice temperature load and stress due to slight drying treatment to a fresh animal food material is included in the scope of the present invention.

  Further, in the present invention, the fresh vegetable food material is stored for a predetermined period under ice temperature conditions, and when the food material is subjected to an ice temperature load, the food material is pre-cooled. As a preferred embodiment, increasing and improving the content of antioxidants in the foodstuff is described. In this case, the pre-cooling process is performed by applying a low temperature load to the foodstuff under predetermined refrigeration conditions (usually 5 ° C. or less). The pre-cooling condition depends on the type, state, etc. of the fresh vegetable foodstuff. It can be adjusted to appropriate conditions. By this pre-cooling process, the rate at which the tissue cells and components constituting the foodstuff are collapsed or decomposed due to a sudden stress applied to the fresh vegetable foodstuff by the temperature load (ice temperature load) under the ice temperature condition can be reduced, Thereby, it is considered that the content of antioxidants in foodstuffs is increased and improved.

  Here, with respect to the target antioxidant, there are various antioxidants depending on the type of food material, and the type and content of the chemical substance differ. In general, fresh animal foods have a high antioxidant carnosine content, fresh vegetable foods such as ginger have a high antioxidant gingerol content, and coffee beans have a high antioxidant chlorogenic acid content. Although soybeans have a high antioxidant polyphenol content, in the present invention, these fresh animal or vegetable foods are subjected to an "ice temperature load" to change the content of these antioxidants. The fresh food material can be converted into a high antioxidant food material in which the content of the antioxidant is increased and improved using the behavior and the behavior as indices.

  Here, targeted by the present invention, carnosine, an antioxidant contained in fresh animal food, gingerol, an antioxidant contained in ginger fresh food, chlorogenic acid, an antioxidant contained in coffee beans, Each of the antioxidant polyphenols contained in soybeans is known as a typical antioxidant contained in these foods, but they have individual chemical structures in their chemical structure. Are not the same as substances. However, among these, carnosine, an antioxidant contained in fresh animal food, is a peptide-based compound in which amino acids produced by the decomposition and metabolism of proteins and peptides constituting the tissue of the food are biosynthesized by synthases. In addition, antioxidants contained in fresh vegetable foods are common as compounds containing phenolic OH groups, and the antioxidant content in these fresh foods is subject to a specific "ice temperature load". By adopting the structure, the content is increased and improved, and the common or equivalent operation and effect is exhibited, and the present invention is included in the scope of the common invention concept constituting a single invention. Is what is done. By adopting a specific configuration of applying a "ice temperature load" to fresh food, any antioxidant with similar properties contained in similar fresh food that exhibits similar changes and behaviors can be used in this product. It is within the scope of the invention.

  Further, in the present invention, the foodstuffs are allowed to stand still in an ice storage, and stored and processed for a short period or a long period of 2 days to 2 months under an ice temperature condition of an unfreezing temperature range of 0 ° C. or less. Thus, a preferred embodiment is to increase and improve the content of antioxidants in the foodstuff. Here, the "ice temperature storage" used in the present invention has a function of storing foods in an unfreezing temperature range of 0 ° C. or lower and applying an “ice temperature load” to the foods. And, at that time, the food, ice temperature load, storage means (including storage) having the function of being able to perform pre-cooling treatment or slightly drying treatment means a refrigerator or the like, in the present invention, It can be used regardless of type or size. The present invention has a function of applying `` ice temperature load '' to fresh food or vegetable food having antioxidant potential immediately after harvesting, catching, or slaughter, when transporting the food. At that time, using the "ice temperature container" equipped with storage (including storage) facilities and refrigerators having the function of applying ice temperature load and pre-cooling treatment or slight drying treatment to the ingredients. The preferred embodiment is to distribute these foodstuffs.

  Further, in the present invention, examples of the fresh animal food or the vegetable food include at least one selected from beef, pork, venison, poultry, eel, ginger, coffee beans, and soybean. However, in addition to these foods, foods containing antioxidants having similar properties and exhibiting similar changes and behaviors due to ice temperature load can be used in the same manner as these foods. Further, according to the present invention, in the process of washing, pre-cooling, processing, storing (including storage) and / or transporting a fresh animal food or a plant food having an antioxidant potential immediately after harvesting, harvesting or slaughter, For example, in the case of a fresh vegetable foodstuff, the foodstuff is subjected to a low temperature load under predetermined refrigeration conditions (usually 5 ° C. or less) and then a low temperature load (ice temperature load) under the above ice temperature conditions. This is a preferred embodiment.

  Further, in the present invention, the distribution of the fresh animal food or the plant food, the content of antioxidants in the fresh food is increased and improved, and the fresh food is increased and improved in antioxidant potential. The embodiment is to convert to a high antioxidant food material and to distribute it in the form of the high antioxidant food material. In the examples of the present invention, as the fresh food ingredients or the vegetable food ingredients, typical beef, pork, venison, poultry, eel, ginger, coffee beans, and soybeans were taken as the ingredients. Is not limited to these foods, but if it is a fresh food containing similar antioxidants that shows similar changes and behaviors due to ice temperature load, the uniformity of the mechanism of action, that is, freshness In view of the ice temperature load on the foodstuffs and the commonality of the change and the behavior of the antioxidant content in the foodstuffs, they can be used similarly to these fresh foodstuffs.

  In the present invention, the content of the antioxidant in the fresh food is determined by extracting the antioxidant in the food and measuring the content by high performance liquid chromatography. The content of the antioxidant, that is, the carnosine content, the gingerol content, the chlorogenic acid content, the extraction method for measuring the polyphenol content, and the conditions of the high-performance liquid chromatography of the antioxidant will be described in detail in Examples described later.

  In the present invention, a fresh animal food or the same vegetable food is placed in an ice temperature container for standing or transportation in an ice temperature storage, and the method for enhancing the antioxidant ability of the present invention is applied to the fresh food. Applying, in an ice temperature storage or in an ice temperature container for transportation, the fresh food is converted into a high antioxidant food having a high antioxidant potential with an increased and improved antioxidant content in the fresh food. By conversion, it is possible to achieve distribution of the highly antioxidant foodstuff. In this case, by transporting fresh foodstuffs on ice temperature containers for transportation, the content of antioxidants in the foodstuffs is increased and improved in the course of transportation, and high antioxidant potential is maintained by maintaining high antioxidant potential. Since it can be converted into a food ingredient, it is possible to provide a consumer with a foodstuff having a high antioxidant potential after transporting. Further, in the present invention, as another aspect of the present invention, it is possible to provide a high antioxidant food material in which the unique antioxidant potential of each fresh food material is increased and improved to maintain a high antioxidant potential. is there. This highly antioxidant foodstuff corresponds to a new foodstuff whose antioxidant potential has been increased and improved by applying an ice temperature load to the foodstuff as compared to the original fresh foodstuff, and the present invention relates to a fresh foodstuff. A new highly antioxidant food product that artificially induces the production of antioxidants in foods and increases its antioxidant content compared to natural fresh foods. The foodstuff or the vegetable foodstuff can be said to be a different product as a "thing".

The present invention has the following special effects by adopting the above-mentioned specific technical means.
(1) A method for enhancing the antioxidant capacity (antioxidant potential) of fresh foodstuffs for increasing and improving the antioxidant content of fresh animal foodstuffs and vegetable foodstuffs, and immediately after harvesting, catching, or slaughtering the method. The present invention can be applied to a fresh animal food or a vegetable food having an antioxidant potential to create and provide a high antioxidant food with an increased or improved antioxidant content of the food.
(2) It is possible to provide a high antioxidant food material having high antioxidant ability (high antioxidant potential) obtained by increasing and improving the content of antioxidants.
(3) It is possible to provide a consumer with a new fresh food material containing an antioxidant in a larger amount than a normal fresh food material.
(4) Leave the fresh animal foods in an ice temperature storage, and perform a slight drying treatment (ice temperature slight drying treatment) until the drying rate becomes several% to several tens% together with the ice temperature load. By applying, the antioxidant ability (antioxidant potential) of the food material can be further increased and improved.
(5) The antioxidant in the fresh food is not used for the antioxidant reaction inevitably occurring in the process of storing and transporting the food, and has a high efficiency and antioxidant potential (antioxidant potential). It is possible to create and provide increased and improved high antioxidant foods.
(6) In the process of transportation and distribution of fresh animal foods or plant foods at the post-harvest stage, the antioxidant potential is increased and improved by applying an ice temperature load to the foods. In this state, it can be supplied to supermarkets, department stores, food processing factories, and the food service industry.
(7) washing fresh plant food, (including storage) precooling, storage, in the process such as the transportation, the food material, certain refrigerated conditions (typically, 5 ° C. or less) low temperature load and the freezing conditions by By applying a low temperature load (ice temperature load), the food material can be converted into a high antioxidant food material and distributed.

The method of loading ice temperature on raw eels is shown. Fig. 4 shows changes in carnosine content of raw eel due to ice temperature load. The method of loading ice temperature on Nagi beef is shown. Fig. 4 shows changes in carnosine content of Nagi beef due to ice temperature load. This section shows how to load ice temperature on New Zealand pasture cows. Fig. 3 shows changes in carnosine content of New Zealand pasture cows due to ice temperature load. The method of loading ice temperature on Mexican pork is shown. FIG. 4 shows changes in carnosine content of antioxidants in Mexican pork due to ice temperature load. The method of loading ice temperature to sika deer is shown. Fig. 4 shows changes in carnosine content of antioxidants of sika deer due to ice temperature load. The method of loading ice temperature on ginger is shown. FIG. 2 shows changes in gingerol content of ginger antioxidants due to ice temperature load. The method of loading ice temperature on green coffee beans is shown. Fig. 4 shows changes in chlorogenic acid content of antioxidants of coffee beans due to ice temperature load. The method of loading ice temperature on black soybeans is shown. Fig. 4 shows changes in polyphenol content of antioxidants of black soybean due to ice temperature load. The method of loading ice temperature on Wagyu beef is shown. Fig. 4 shows changes in carnosine content of antioxidants of Wagyu beef due to ice temperature load. The method of loading ice temperature to a ternary pig is shown. Fig. 4 shows changes in antioxidant carnosine content of ternary pigs caused by ice temperature load. The ice temperature loading method to a frozen SPF pig is shown. Fig. 4 shows changes in carnosine content of antioxidants in frozen SPF pigs due to ice temperature load. The method of loading ice temperature on Wagyu beef is shown. Fig. 4 shows changes in carnosine content of antioxidants of Wagyu beef due to ice temperature load.

  Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.

  In this example, fresh foodstuffs are stored for a predetermined period under the ice temperature condition of an unfreezing temperature zone of 0 ° C. or lower, and the foodstuffs are subjected to “ice temperature load”. The change in the antioxidant content in the food, that is, the carnosine content of the antioxidant in the eel (raw) food was examined.

1. Test materials As test materials, the viscera and bones of cultured eels (live fish) from Lake Hamana were removed, and the obtained fillet foodstuffs were used for the survey.

2. Ice temperature loading method
The eel fillet was placed on a styrofoam tray, wrapped in a polyethylene film so as not to dry, cooled rapidly so that the central temperature of the eel fillet became 0 ° C or less, and then cooled under ice temperature (0 ° C). -1 ° C.) for 0-48 hours, and the food was subjected to ice temperature load (FIG. 1).

3. Analytical method For the analytical sample extracted by the perchloric acid method, the carnosine content of the antioxidant was measured by high performance liquid chromatography. The extraction method for measuring carnosine content (perchloric acid method) and the analysis conditions of high performance liquid chromatography are as follows.

[Extraction method (perchloric acid method)]
2 g of the muscle material of the test material was precisely weighed, 10 mL of a 10% perchloric acid solution was added, homogenized (10,000 rpm, 1 min), and then allowed to stand in a refrigerator for 30 minutes. After standing, the suspension was filtered using a filter paper (ADVANTEC, No. 2). The residue on the filter paper was filtered while washing with 10 mL of a 5% perchloric acid solution, and the filtrate was collected in a beaker. Next, the washing operation was performed four times.

  The collected filtrate was adjusted to pH 6.8 using an aqueous solution of potassium hydroxide, and then allowed to stand in a refrigerator overnight. After standing, the mixture was filtered through a filter paper (manufactured by ADVANTEC, No. 2) into a 100-mL volumetric flask, and the volume was adjusted to 100 mL with distilled water. All operations were performed at a low temperature of + 4 ° C or lower.

[Analysis conditions]
The used high performance liquid chromatography system and analysis conditions are shown in Table 1 below.

4. Analytical results Thereby, the analytical results shown in the following Table 2 and FIG. 2 were obtained.

  In this embodiment, fresh food ingredients are stored under ice temperature conditions for a predetermined period of time, and the food ingredients are subjected to “ice temperature load”, whereby the content of antioxidants in the food ingredients, that is, The carnosine content of antioxidants in beef (sirloin) ingredients was examined.

1. Test materials As test materials, Nagi beef block meat (part: sirloin) from Okayama Prefecture was used for the survey.

2. Ice temperature loading method After pre-cooling the block meat ingredients vacuum-packaged with shrink film in an environment of +2 to + 5 ° C so that the center temperature becomes + 5 ° C or less, in an ice temperature storage (around -1 ° C) , And subjected to a storage treatment under ice temperature conditions for 40 days, and the food was subjected to an ice temperature load (FIG. 3).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analytical results Thereby, the analytical results shown in the following Table 3 and FIG. 4 were obtained.

  In this example, the fresh animal foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to "ice temperature load", whereby the content of antioxidants in the foodstuffs, The carnosine content of antioxidants in grazing cow (sirloin) ingredients was examined.

1. Test material As a test material, block meat (part: sirloin) foodstuff of pasture cattle imported from New Zealand by chilled transportation was used for the survey.

2. Ice temperature loading method After slaughtering and dismantling in New Zealand, vacuum-packed block meat foods are imported into Japan while pre-cooling the central temperature to around + 2 ° C by chilled transport (0 ° C to + 2 ° C), and then ice temperature The food was left standing in a refrigerator (0 ° C. to −2 ° C.), subjected to a storage treatment under ice temperature conditions for 0 to 60 days, and the food was subjected to an ice temperature load (FIG. 5).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analytical results As a result, the analytical results shown in Table 4 below and FIG. 6 were obtained.

  In this example, fresh foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to an "ice temperature load", whereby the antioxidant content in the foodstuffs, that is, Mexican The antioxidant carnosine content of the pork (loin) food was examined.

1. Test Material As a test material, Mexican pork block meat (part: loin) was used for the survey.

2. Ice temperature loading method After slaughtering and demolition in Mexico, vacuum-packed block meat ingredients are distributed in containers (0 ° C. to −2 ° C.) set in an ice temperature range, and ice temperature conditions for 20 to 30 days are used. , And the food was subjected to ice temperature load (FIG. 7).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analysis results Thereby, the analysis results shown in Table 5 below and FIG. 8 were obtained.

  In this example, fresh foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to an "ice temperature load", whereby the content of antioxidants in the foodstuffs, that is, deer The carnosine content of antioxidants in meat (peach) foods was examined.

1. Test material As a test material, deer block meat (part: peach) from Tottori Prefecture was used for the survey.

2. Ice temperature loading method After slaughtering and demolition of deer caught in Japan, block meat foods vacuum-packaged with ONY film are immediately pre-cooled in a refrigerator (+ 2 ° C to + 5 ° C), and then in an ice temperature storage (0 ° C). C. to -2.degree. C.) and subjected to a storage treatment under ice temperature conditions for 0 to 40 days to apply an ice temperature load to the food (FIG. 9).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analytical results Thereby, the analytical results shown in the following Table 6 and FIG. 10 were obtained.

  In this example, fresh vegetable foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to an "ice temperature load", whereby the antioxidant substance content in the foodstuffs, that is, ginger The gingerol content of the antioxidant in the food was examined.

1. Test material As a test material, a ginger food product from Kochi Prefecture was used for the survey.

2. Ice temperature loading method After harvesting, the washed ginger ingredients are pre-cooled in a pre-cooled refrigerator (0 ° C. to + 4 ° C.) until the central temperature becomes + 4 ° C. or less, then individually wrapped with a PP film, and placed in an ice-cooled refrigerator ( (0 ° C. to −2 ° C.) and subjected to a storage treatment under ice temperature conditions for 0 to 7 days, and the food was subjected to an ice temperature load (FIG. 11).

3. Analytical method For the analytical sample extracted by the perchloric acid method, the gingerol content of the antioxidant was measured using high performance liquid chromatography. The extraction method for measuring the gingerol content and the analysis conditions of high performance liquid chromatography are shown below.

[Extraction method]
5 g of the grated rhizome pieces were precisely weighed, 25 mL of methanol was added, and the mixture was extracted with shaking (40 ° C., 1 hr). Then, after centrifugation (3,000 rpm, 10 min), filtration was performed using a filter paper (ADVANTEC, No. 2), and the volume was adjusted to 50 mL.

[Analysis conditions]
The high performance liquid chromatography system and analysis conditions used are shown in Table 7 below.

4. Analysis results Thereby, the analysis results shown in Table 8 below and FIG. 12 were obtained.

  In this example, fresh vegetable foodstuffs were stored and processed under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to "ice temperature load", whereby the antioxidant content in the foodstuffs, that is, coffee The chlorogenic acid content of the antioxidant of raw beans (Blue Mountain) was examined.

1. Test Material As a test material, raw coffee beans (blue mountain) ingredients before roasting were used for the survey.

2. Ice temperature loading method After the coffee raw bean foodstuffs packed and packaged in a PP film with nitrogen and cooled individually in stages over 2 to 5 days (normal temperature → + 10 ° C. → + 4 ° C. → + 1 ° C. → −1 ° C.), ice The food was allowed to stand still in an incubator (0 ° C. to −2 ° C.), subjected to a storage treatment under ice temperature conditions for 0 to 60 days, and the food was subjected to an ice temperature load (FIG. 13).

3. Analytical method The chlorogenic acid content of the antioxidant was measured for the analytical sample extracted with hot water using high performance liquid chromatography. The extraction method for measuring the chlorogenic acid content and the conditions of high performance liquid chromatography are shown below.

[Extraction method]
1 g of the ground coffee beans were precisely weighed, 50 mL of hot distilled water was added, and the mixture was allowed to stand and extract at 100 ° C. for 5 minutes. Thereafter, the solution was filtered through a microfilter (pore size: 0.45 μm) to obtain an analysis sample.

[Analysis conditions]
The high performance liquid chromatography system and analytical conditions used are shown in Table 9 below.

4. Analytical results Thereby, the analytical results shown in the following Table 10 and FIG. 14 were obtained.

  In this example, fresh vegetable foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to an "ice temperature load", whereby the content of antioxidant substances in the foodstuffs, that is, black The polyphenol content of antioxidants in soybean ingredients was examined.

1. Test materials As test materials, black soybean food produced in Hyogo Prefecture was used for the survey.

2. Ice temperature loading method The harvested black soybean food is wrapped in a paper bag, pre-cooled in a refrigerator (+ 2 ° C to + 5 ° C, 60 to 70% RH) so as not to absorb moisture, and then ice-cooled (0 ° C to -2). C.) and subjected to a storage treatment under ice temperature conditions for 0 to 60 days to apply an ice temperature load to the food (FIG. 15).

3. Analytical method The polyphenol content of the antioxidant was measured for the analytical sample extracted with hot ethanol using the Foreign Dennis method. The extraction method and the colorimetric method for measuring the polyphenol content are described below.

[Extraction method]
After acetone was added to the crushed black soybean and stirred, the mixture was filtered with a filter paper (No. 2). The residue on the filter paper was collected, acetone was added again, and the mixture was stirred overnight to be degreased. Thereafter, the mixture was filtered, and the residue on the filter paper was collected to obtain a defatted sample.

  10 g of the obtained defatted sample was precisely weighed, 40 ml of 80% ethanol was added, and reflux extraction was performed in an 85 hot water bath for 20 minutes. After 20 minutes, the mixture was filtered through a filter paper (No. 2), 40 ml of heated 80% ethanol was added to the residue, and reflux extraction was performed again for 20 minutes. The obtained filtrates were combined, and the volume was adjusted to 100 ml to obtain an extract.

[Quantitative method]
After the extract obtained by the above method was freeze-dried, it was dissolved in a fixed amount of distilled water, and this was used as a measurement sample and subjected to the following Foreign Dennis method. That is, 1 ml of a measurement sample was put in a test tube, 1 ml of a 1N phenol reagent was added and mixed, and 3 minutes later, 1 ml of 10% sodium carbonate was added and mixed. After allowing to stand for 1 hour, the absorbance at 530 nm was measured.

4. Analytical results Thereby, the analytical results shown in the following Table 11 and FIG. 16 were obtained.

  In this example, the fresh animal food material was stored under ice temperature conditions for a predetermined period of time, and the food material was subjected to "ice temperature load" to thereby obtain an antioxidant substance content in the food material, that is, beef. (Brown Japanese breed, ribulose) The carnosine content of the antioxidant in the food was examined.

1. Test materials As test materials, brown Japanese block meat (part: ribulose) from Kumamoto Prefecture was used for the survey.

2. Ice temperature loading method A block meat food vacuum-packed with a shrink film is subjected to a pre-cooling treatment in a pre-cooling cabinet (+ 2 ° C to + 5 ° C) so that the center temperature becomes + 5 ° C or lower, and then the ice-cooling cabinet (0 (° C. to −2 ° C.) and subjected to a storage treatment under ice temperature conditions for 0 to 60 days, thereby applying an ice temperature load to the food (FIG. 17).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analytical results As a result, the analytical results shown in Table 12 below and FIG. 18 were obtained.

  In this example, fresh foodstuffs were stored under ice temperature conditions for a predetermined period of time, and the foodstuffs were subjected to an "ice temperature load" to obtain an antioxidant substance content in the foodstuffs, namely, pork meat. (Loin) Food ingredients were examined for carnosine content of antioxidants.

1. Test material Pork (part: loin) food was used as a test material.

2. Ice temperature loading method Slaughtered and dismantled ternary pigs are carried in while being pre-cooled using a refrigerator (+4 to + 10 ° C), and suspended in an ice temperature storage (0 ° C to -2 ° C). The foodstuff was subjected to a storage treatment under ice temperature conditions for a day, and an ice temperature load was applied to the food (FIG. 19).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analysis results Thereby, the analysis results shown in Table 13 below and FIG. 20 were obtained.

  In this example, fresh animal foodstuffs are stored (ice-thawed) for a predetermined period of time under ice temperature conditions, and an “ice temperature load” is applied to the foodstuffs, so that the foodstuffs in the foodstuffs are subjected to “ice temperature load”. The oxidant content, that is, the carnosine content of the antioxidant in pork (peach and sliced meat) ingredients was examined.

1. Test Material As a test material, a sliced pork (part: peach) frozen material (1 kg) was used for the investigation.

2. Ice temperature loading method After slicing, pork foodstuffs vacuum-packaged with PE film and frozen and stored in a freezer (-20 ° C) are thawed in an ice temperature cooler (0 ° C --2 ° C) by 0-2. The food was subjected to ice temperature loading for a period of days (FIG. 21).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analysis results Thereby, the analysis results shown in Table 14 below and FIG. 22 were obtained.

  In the present example, the antioxidant in the foodstuff is obtained by applying a "ice temperature load" to the fresh animal foodstuff under ice temperature conditions for a predetermined period of time (in combination with ice temperature fine drying). The substance content, that is, carnosine content of antioxidant of beef (peach) food material was examined.

1. Test Material As a test material, beef (part: peach) food was used for the survey.

2. Ice temperature loading method Beef block meat ingredients are wrapped in a dehydrated sheet, allowed to stand still in an ice temperature storage (0 ° C. to −2 ° C.), and the ice temperature is reduced until the drying rate is 5 to 30% over 0 to 10 days. The foodstuffs were subjected to a drying treatment and subjected to an ice temperature load (FIG. 23).

3. Analytical method Carnosine content of antioxidant was measured by high performance liquid chromatography on an analytical sample extracted by the perchloric acid method (extraction method and analysis conditions were the same as those used in Example 1). Method was used).

4. Analytical results As a result, the analytical results shown in the following Table 15 and FIG. 24 were obtained.

  As described in detail above, the present invention aims to distribute fresh foodstuffs to high antioxidant foodstuffs in which the content of antioxidants in the fresh foodstuffs is increased and improved so as to maintain a high antioxidant potential. According to the present invention, it is possible to create and provide a high antioxidant food with improved antioxidant content of fresh animal food or the same vegetable food. It is possible to provide a high antioxidant food material having an improved high antioxidant potential, and to create and provide a high antioxidant food material containing a large amount of antioxidants to consumers, By subjecting animal foodstuffs to ice temperature loading and slight drying treatment (ice temperature slightly drying treatment) under ice temperature conditions, the fresh foodstuffs can further increase and improve the antioxidant ability of the fresh foodstuffs. Antioxidants inside are used for antioxidant reactions Without spending, compared to natural fresh food, the antioxidant potential is increased and improved, and it becomes possible to provide a high antioxidant food with high antioxidant potential. In the process of being transported in an "ice temperature container", the antioxidant potential can be increased, and a special action and effect can be obtained in that it can be converted into a high antioxidant food having an improved high antioxidant potential and provided. it can.

Claims (11)

This is a method of increasing the antioxidant capacity (antioxidant potential) inherent in the fresh foodstuff and converting it into an improved high antioxidant foodstuff when distributing the agricultural / livestock fresh foodstuff. hand,
Ice temperature in the unfrozen temperature zone of 0 ° C or lower without pre-cooling or pre-cooling fresh animal or vegetable foods having antioxidant potential at the post-harvest stage immediately after harvesting, harvesting or slaughter. By storing the fresh food under a low temperature load (ice temperature load) under the ice temperature condition under a condition for a predetermined period of time, the carnosine, gingerol, Increasing or increasing the content of any one antioxidant selected from the group of chlorogenic acids to convert it into a high antioxidant food material having a high antioxidant potential and having a high antioxidant potential; How to enhance Noh.   The fresh animal food material is stored and processed for a predetermined period under an ice temperature condition of an unfreezing temperature zone of 0 ° C. or less, and a low temperature load (ice temperature load) is applied to the fresh food material according to the ice temperature condition. High antioxidant properties by simultaneously applying micro-drying treatment under ice temperature conditions to increase and improve the content of antioxidants in fresh foodstuffs compared to before storage treatment, thereby maintaining high antioxidant potential The method for enhancing antioxidant capacity according to claim 1, wherein the method is converted into food.   2. The method for enhancing antioxidant capacity according to claim 1, wherein the fresh vegetable food material is subjected to a low temperature load under refrigeration conditions, and then subjected to a low temperature load (ice temperature load) under ice temperature conditions.   2. The antioxidant according to claim 1, wherein the fresh food is packaged using vacuum packaging, nitrogen-filled packaging, or oxygen-blocking packaging, and then the food is subjected to a low temperature load (ice temperature load) under ice temperature conditions. How to enhance Noh.   The fresh animal food or the vegetable food is any one selected from beef, pork, venison, poultry, eel, ginger, coffee beans, and soybeans. A method for enhancing the antioxidant capacity.   The fresh food is kept in an ice storage (including an ice container) and stored for 2 days to 2 months under the ice temperature condition of 0 ° C or less in the freezing temperature range for a short or long term. The method for enhancing antioxidant capacity according to any one of claims 1 to 5, wherein the antioxidant content in the food material is increased and improved by doing.   The method for enhancing antioxidant capacity according to any one of claims 1 to 6, wherein the antioxidant substance content is a carnosine content, a gingerol content, or a chlorogenic acid content of the antioxidant substance.   By simultaneously applying low temperature load (ice temperature load) under ice temperature condition and fine drying process to fresh foods under ice temperature condition, together with temperature and humidity adjustment means for controlling temperature and humidity, The method for enhancing antioxidant capacity according to claim 1 or 2, wherein the content of antioxidant in the food is increased and improved.   In the process of washing, pre-cooling, processing, storing (including storage) and / or transporting fresh vegetable foods having antioxidant potential immediately after harvesting, the foods are subjected to low temperature loading (pre-cooling treatment) under refrigeration conditions of 5 ° C or less. ) And a low temperature load (ice temperature load) according to ice temperature conditions. 10. The antioxidant activity according to any one of claims 1 to 9, wherein the fresh animal food or the plant food is loaded in an ice temperature container for standing or transportation in an ice temperature storage. Applying the method of enhancing the fresh food in an ice temperature storage or an ice temperature container for transportation, the fresh food is selected from the group consisting of carnosine, gingerol, and chlorogenic acid. The method according to any one of claims 1 to 9, comprising increasing the oxidizing substance content, converting the high antioxidant food into a high antioxidant food having an improved high antioxidant potential, and circulating the high antioxidant food . How to enhance antioxidant capacity . Fresh animal food or the same plant food is loaded in an ice temperature container for transportation, and the fresh food is applied with the method for enhancing antioxidant capacity according to any one of claims 1 to 9, The method of claim 10, wherein the fresh food is converted to a high antioxidant food having a high antioxidant potential with an increased and improved antioxidant content in the fresh food in an ice temperature container for shipping. How to enhance antioxidant capacity .

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