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Use of functional products from industrial wastes of fruits and vegetables

Research Project

Project/Area Number 17580030
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Horticulture/Landscape architecture
Research InstitutionSaga University

Principal Investigator

FUJITA Shuji  Saga University, Faculty of Agriculture, Professor (90039339)

Co-Investigator(Kenkyū-buntansha) HAYASHI Nobuyuki  Saga University, Faculty of Agriculture, Professor (50173018)
Project Period (FY) 2005 – 2007
Project Status Completed (Fiscal Year 2007)
Budget Amount *help
¥3,740,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥240,000)
Fiscal Year 2007: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2006: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 2005: ¥1,900,000 (Direct Cost: ¥1,900,000)
KeywordsAnti-oxidative activities / Functional polyphenolic compound / Chlorogenic acid / Japanese pear / Young fruit / Tea for good health / 健康茶 / 機能性食品 / グロロゲン酸類 / 酵素的褐変 / レタス / ウンシュウミカン / カット野菜 / ポリフェノール / カテキン類
Research Abstract

Industrial wastes of fruits and vegetables such as young fruits of Japanese fruit have large amount of useful functional products such as polyphnoles and anti-oxidant. In this study, the extraction and use of these functional products were performed.
1. Make of functional products from young fruits of Japanese pear
About 1.2 FW% of total polyphenol was found in young fruits of Japanese pear, and about 30% of the polyphenol was found to be chlorogenic acid by HPLC. The polyphenol extract with 80 % alcohol exhibits high anti-oxidative activities in TBA test and so on. The anti-oxidative activities were 2 to 3 times higher than that of BHT.
Total polyphenol content of Japanese pear was decreased with the fruits development. The total polyphenol content of edible stage fruits was 8 to 10 % of that of the young fruits.
These results suggested that the young fruits of Japanese pear were good materials of the functional anti-oxidative products (polyphenolic compound).
2. Make the functional tea from the young fruits of Japanese pear, and sensory test of the tea.
The functional tea was made from freeze-dried product of the young Japanese pear fruits. The functional polyphenolic compounds were extracted with 95 C water at 5 min. The extract (Japanese pear tea) had higher anti-oxidative activity. HPLC analysis indicated that the major polyphenolic compound in the tea was chlorogenic acid.
Sensory test of the Japanese tea indicated that the tea have proper amount of sweetness, and the panelist had not detected bitterness and astringency.
Above results indicated that the young Japanese pear fruit was suitable raw material for functional tea based on anti-oxidative compound, and the tea was good for health.

Report

(4 results)
  • 2007 Annual Research Report   Final Research Report Summary
  • 2006 Annual Research Report
  • 2005 Annual Research Report
  • Research Products

    (4 results)

All 2007 2006

All Journal Article (2 results) (of which Peer Reviewed: 1 results) Presentation (2 results)

  • [Journal Article] Purification and characterization of chlorogemc acid oxidase from edible burdock(Arctium lappa L.)2006

    • Author(s)
      韓 雲哲, 林 信行, 藤田 修二, 他2名
    • Journal Title

      J. Japan Association of Food Preservation Scientists 32

      Pages: 275-281

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
    • Peer Reviewed
  • [Journal Article] Purification and characterization of chlorogenic acid oxidase from edible burdock(Arctium lappa L.)2006

    • Author(s)
      Y., Han, A., Mamiya, E., Nkya, N., Hayashi, S., Fujita
    • Journal Title

      J. Japan Association of Food Preservation Scientists 32

      Pages: 275-281

    • NAID

      10018787941

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] 市販加工酢による青果物の褐変防止効果2007

    • Author(s)
      藤田 修二, 林 信行, 他3名
    • Organizer
      日本食品保蔵科学会
    • Place of Presentation
      仙台市、宮城大学
    • Year and Date
      2007-06-23
    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      2007 Final Research Report Summary
  • [Presentation] Prevention of enzymatic browning of fruits and vegetbles by vinegar2007

    • Author(s)
      Fujita S., et. al.
    • Organizer
      No 56 conference of Japan Association of Food Preservation Scientists
    • Place of Presentation
      Sendai Japan
    • Year and Date
      2007-06-23
    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      2007 Final Research Report Summary

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Published: 2005-04-01   Modified: 2016-04-21  

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