| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2018: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Outline of Final Research Achievements |
The content of peroxidized lipids in the cooked foods should be hold at the lowest level to prevent the oxidative injury in the postprandial process including digestion Therefore, this study aimed to develop a new method for minimizing the peroxidized lipid by the use of lipid hydroperoxide-reducing activity of onion-family vegetables. It was found that green onion possesses higher hydroperoxy-linoleic acid-reducing activity than welsh onion, onion and garlic. Artificial pancreatic juice-dependent hydrolysis of hydroperoxy-triacylglycerol (TG-OOH) generated hydroperoxy-free fatty acids (FFA-OOH). However, simultaneous addition of gree onion sample did not reduce neither TG-OOH nor FFA-OOH. In the digestive tract, it is likely that active components of green onion is digested to lose their hydroperoxide-reducing activity. Further study is required to overcome this problem for the practical uses of green onion-derived onion active component for new antioxidant ingredient.
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