Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill-Reference-Cited by-同舟云学术

Simple Quantitative Analysis of Gamma-Aminobutyric Acid in <i>Luffa aegyptiaca</i> Mill

Published:2022-07-15 Issue:7 Volume:69 Page:361-367
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tsuchida Eito¹,Maeda Goki¹,Tanahara Naoya¹,Sawai Yusuke²,Takara Kensaku³,Wada Koji⁴

Affiliation:

1. Okinawa Prefectural Agricultural Research Center

2. Institute of Vegetable and Floriculture science, National Agriculture and Food Research Organization

3. Faculty of Agriculture, University of the Ryukyus

4. The United Graduate School of Agricultural Sciences Kagoshima University

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/69/7/69_361/_pdf

Reference27 articles.

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2. 2) Du, Q., Xu, Y., Li, L., Zhao, Y. Jerz,G., and Winterhalter, P. (2006). Antioxidant Constituents in the Fruits of Luffa cylindrica (L.) Roem. J Agric Food Chem., 54, 4186-4190.

3. 3) El-Gengaihi, S., El-Hamid, SR.A., and Kamel. A. (2009). Anti-inflammatory effect of some cucurbitaceous plants. Herba polonica., 55, 119-126.

4. 4) Akther, F., Rahman, A., Proma, J.J., Kabir, M.S., Paul, P.K., and Rahmatullah, M. (2014). Methanolic extract of Luffa Cylindrica fruits show antihyperglycemic potential in Swiss albino mice. Advances in Natural and Applied Sciences., 8, 62-65.

5. 5) Maeda, G., Iha, S., and Higa, K. (2020). Effects of an anaerobic treatment on γ-aminobutyric acid (GABA) content in traditional Okinawan vegetables "Shima-yasai": Development of functional foods based on GABA in "Shima-yasai". Journal of the society of tropical resources technologists, 35, 21-27. (前田剛希, 伊波聡, 比嘉賢一. 沖縄伝統野菜「島野菜」のγ-アミノ酪酸(GABA)含量と嫌気処理によるGABA増強効果の検討: GABAに着目した島野菜の機能性食品への展開, 南方資源利用技術研究会誌)