Quality evaluation methods of cooking oils using the structural changes of contained phenols

• Project/Area Number: 15K00803
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Shikoku University
• Principal Investigator: MASUDA Akiko 四国大学, 生活科学部, 准教授 (80631720)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Project Status: Completed (Fiscal Year 2017)
• Budget Amount: ¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000); Fiscal Year 2017: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000); Fiscal Year 2016: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000); Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
• Keywords: 調理油 / 抗酸化性 / フェノール成分 / ポリフェノール

Outline of Final Research Achievements

Although cooking oils are indispensable for modern dietary life, unsaturated fatty acids of oils are easily oxidized, and there is a problem that harmful components are produced by oxidative decomposition.
Phenolic components derived from oil plants in oils could be the indicators of the initial oxidation of oils. In this study, antioxidant properties of polar fractions of various cooking oils have been investigated and phenolic components have been identified, for establishment the quality evaluation methods of cooking oils by using the structural changes of contained phenols.