{"created":"2023-05-15T11:54:00.534234+00:00","id":5696,"links":{},"metadata":{"_buckets":{"deposit":"0dd575cc-af3a-4edf-9354-ba94ab3540d0"},"_deposit":{"created_by":4,"id":"5696","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"5696"},"status":"published"},"_oai":{"id":"oai:swu.repo.nii.ac.jp:00005696","sets":["107:282:481"]},"author_link":["9327","9325","9329","9328","9334","9335","9323","9333","9324","9326","9332","9331","9336","9330"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"38","bibliographicVolumeNumber":"878","bibliographic_titles":[{"bibliographic_title":"學苑"},{"bibliographic_title":"GAKUEN","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Green nuts are the fruiting bodies of members of the genus Plukenetia, which is endemic to the tropical rainforests of Peru and cultivated in tropical rainforests elsewhere. The fruit contains seeds from which green nut oil, also known as Inca Inchi oil, can be extracted by cold pressing. Since the elevation of the tropical rainforests in Peru extend from 400 to 2000m, it is possible that the fats and oils yielded by seeds of Plukenetia species may differ according to the elevation at which they are cultivated. We therefore investigated the physicochemical properties of the fats and oils extracted from green nuts cultivated at mean elevations of 400 to 500m and at 1600m. The aim of the study is to identify additional uses for these fats and oils and to explore more effective means of consuming the fatty acids they contain. The results showed that, compared to green nuts cultivated at high-elevation sites, those cultivated at low-elevation sites contained lower levels of -linolenic acid and higher levels of - and -tocopherol and polyphenols, which protect the oils against oxidation. In addition, the nuts harvested at lower elevations exhibited greater resistance to heating and UV exposure. Thus, oil extracted from the seeds of green nuts harvested from low-elevation sites has superior culinary and storage characteristics.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"8","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008913639","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00038441","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13480103","subitem_source_identifier_type":"ISSN"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"昭和女子大学管理栄養学科"},{"subitem_text_value":"昭和女子大学平成22年度生活科学科卒業生"},{"subitem_text_value":"昭和女子大学平成22年度生活科学科卒業生"},{"subitem_text_value":"昭和女子大学平成22年度生活科学科卒業生"},{"subitem_text_value":"昭和女子大学平成22年度生活科学科卒業生"},{"subitem_text_value":"飯田女子短期大学"},{"subitem_text_value":"昭和女子大学健康デザイン学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"竹山, 恵美子"},{"creatorName":"タケヤマ, エミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"国井, あずさ"},{"creatorName":"クニイ, アズサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小菅, 理恵子"},{"creatorName":"コスゲ, リエコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小室, 知葉"},{"creatorName":"コムロ, トモヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"澤田, 亜美"},{"creatorName":"サワダ, アミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"新海, シズ"},{"creatorName":"シンカイ, シズ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福島, 正子"},{"creatorName":"フクシマ, マサコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TAKEYAMA, Emiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KUNII, Azusa","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOSUGE, Rieko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KOMURO, Tomoyo","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SAWADA, Ami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SHINKAI, Shizu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"FUKUSHIMA, Masako","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-16"}],"displaytype":"detail","filename":"KJ00008913639.pdf","filesize":[{"value":"811.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00008913639.pdf","url":"https://swu.repo.nii.ac.jp/record/5696/files/KJ00008913639.pdf"},"version_id":"171357aa-d122-4c6c-91cc-fbde86d8df67"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グリーンナッツオイル,過酸化物価,カルボニル価,脂肪酸,トコフェロール ","subitem_subject_scheme":"Other"},{"subitem_subject":"green nut oil,peroxide value(PV),carbonyl value(CV),fatty acid,tocopherol","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"〔研究ノート〕標高の異なる産地のグリーンナッツ(プルケネティア種種実)圧搾油の理化学的特性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〔研究ノート〕標高の異なる産地のグリーンナッツ(プルケネティア種種実)圧搾油の理化学的特性について"},{"subitem_title":"Physicochemical Properties of Green Nut Oils Made from Plukenetia sp. Cultivated at Different Elevations","subitem_title_language":"en"}]},"item_type_id":"3","owner":"4","path":["481"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-16"},"publish_date":"2017-02-16","publish_status":"0","recid":"5696","relation_version_is_last":true,"title":["〔研究ノート〕標高の異なる産地のグリーンナッツ(プルケネティア種種実)圧搾油の理化学的特性について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T14:01:08.963714+00:00"}