| Budget Amount *help |
¥3,600,000 (Direct Cost: ¥3,600,000)
Fiscal Year 2005: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 2004: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 2003: ¥1,800,000 (Direct Cost: ¥1,800,000)
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| Research Abstract |
In order to elucidate antioxidative activity of chlorophylls (chls), which are essential for all plants, we studied antioxidative activities of marine macroalgae and edible land plants. Among them, the brown algae and green-leafy vegetables showed strong antioxidative activity against methyl linoleate peroxidation induced by water-soluble radical initiator AAPH. A simple detection method on TLC for antioxidative substances indicated that their photosynthetic pigments were participated in their antioxidative activity, although it was still unclear whether both carotenoids and chls were responsible for the potent activity. The lipophilic photosynthetic pigments were successfully separated by a reversed-phase HPLC with water, methanol, and acetone mixture as mobile solvent, and each of the pigments recovered was examined for the antioxidative activity against not only AAPH-induced lipid peroxidation but also against AMVN (lipid-soluble radical initiator)-induced lipid peroxidation. Chl a
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showed strong antioxidative activity against both AAPH- and AMVN-induced lipid peroxidations, while chl c, brown algal particular chl, showed antioxidative activity only against AAPH-induced lipid peroxidation. In addition, carotenoids and chl b did not have significant activity. In the next step, we investigated about chl degradation process by using spinach leaf as the model experiment of food processing and cooking. Chl a was easily converted to various degradation products by heating at 65 and 100C or by acid treatment. Pheophytin a and pheophorbide a, produced by liberating Mg^<2+> from chl a during long-time boiling or acid treatment, did not have significant antioxidative activity. Chloropyllide a, produced by liberating phytol group from chl a molecular during heating at 65C, still maintained potent antioxidative activity, comparable to chl a. This suggests that cooking procedure is important for antioxidative activity of chl a and that Mg^<2+> located in the molecule of chl a would be related to the antioxidative activity. Less
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