Journal of Home Economics of Japan

Online ISSN : 1882-0352
Print ISSN : 0913-5227
ISSN-L : 0913-5227

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Volume 62, Issue 8

Displaying 1-2 of 2 articles from this issue

Carotenoids in Coconut Crab （Birgus latro） and Their Antioxidative Activities

Ayako OSAWA, Yukari KATO, Mari SHIMAYA, Waka NODERA, Nari HATTORI, Tak ...

2011 Volume 62 Issue 8 Pages 499-505
Published: August 15, 2011
Released on J-STAGE: March 11, 2015

DOIhttps://doi.org/10.11428/jhej.62.499

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The coconut crab (Birgus Latro), the largest terrestrial arthropod in the world, contains carotenoid pigments mainly in the shell, although no previous studies have identified them. We isolated the pigments in this study, by EtOAc extraction, silica gel column chromatography, and GPC column chromatography.We identified them as astaxanthin [optical isomeric ratio: (3R, 3’R), 9%; (3R, 3’S; meso), 41%; (3S, 3’S),50%] and diacyl astaxanthins [fatty acid ratio: stearic acid (18:0), 46%; palmitic acid (16:0), 26%; and oleic acid (18:1n-9), 18%] by ¹H-NMR, LRESI-MS, chiral phase HPLC and GC analyses. This is the first detailed analysis of the carotenoids contained in coconut crab. We also examined the antioxidative activity of isolated astaxanthin and diacyl astaxanthins in the singlet oxygen suppression model. These compounds showed equal antioxidative activities with an IC₅₀value of 4 μM.

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Menu of Food Offering Presented by the Rai Family for Confucian Seasonal Rites in Spring and Autumn and Ingredients of the Main Course

Sachiko ODAKE, Keiko OKUBO

2011 Volume 62 Issue 8 Pages 507-519
Published: August 15, 2011
Released on J-STAGE: March 11, 2015

DOIhttps://doi.org/10.11428/jhej.62.507

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The menus of food offered for seasonal rites (33 times in both spring and autumn) mainly written by Shunsui Rai (1746-1816, a Confucian of the later Edo era) were investigated. These rites were regularly scheduled in the spring and autumn seasons. The fixed menu consisted of a soup and three side-dishes as the main course, this being followed by libations and three relishes, and finally by sweets and tea. Vegetables in season were mainly used with fish and sea food products, and only poultry, eggs, and whale were used as animal products. Mushrooms were often used in the autumn rites. These seasonal rites, which were first organized by Shunsui Rai, became standard events in his family, and the next generation inherited the events in almost the same way.

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