Changes in functional compounds and their control during processing of medicinal fruit

• Project/Area Number: 20300240
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: Shinshu University
• Principal Investigator: HAMAUZU Yasunori Shinshu University, 農学研究科, 准教授 (90283241)
• Project Period (FY): 2008 – 2010
• Project Status: Completed (Fiscal Year 2010)
• Budget Amount: ¥7,150,000 (Direct Cost: ¥5,500,000、Indirect Cost: ¥1,650,000); Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000); Fiscal Year 2009: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000); Fiscal Year 2008: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
• Keywords: カリン果実 / ポリフェノール / プロシアニジン / ペクチン / 加熱 / 熱水抽出エキス / 果肉ペースト / カリン / 加熱加工 / 熱水抽出物 / 結合型ポリフェノール / マルメロ / 果実ゼリー / メンブリージョ / 加熱分解 / 食物繊維 / 低分子化 / 機能性

Research Abstract

To identify suitable conditions for thermal processing of Chinese quince fruit which maximize the effect of the functional compounds, changes in semi-purified components during heating and evaluation of the quality and functional potential of thermal-processed products were investigated. Heat treatment caused break-down of procyanidin polymers that resulted in the increment of low molecular compounds, free radical scavenging capacity and red color intensity as well as solubilization and degradation of pectin. Quality and functionality of jelly and paste made from Chinese quince seemed to be improved with extended boiling times of 2-4 hours.

Research Products

• [Journal Article] Non-extractable procyanidins and lignin are important factors in the bile acid binding and radical scavenging properties of cell wall material in some fruits. (2011)
  • Author(s): Yasunori Hamauzu, Yukari Mizuno
  • Journal Title: Plant Foods for Human Nutrition 66 Pages: 70-77
  • NAID: 120007106170
  • Peer Reviewed
• [Journal Article] Non-extractable procyanidins and lignin are important factors in the bileacid binding and radical scavenging properties of cell wall material in some fruits (2011)
  • Author(s): Yasunori Ham auzu, Yukari Mizuno
  • Journal Title: Plant Foods for Human Nutrition Volume: 66 Pages: 70-77
  • Peer Reviewed
• [Presentation] カリン果肉ペーストの品質,ポリフェノール成分およびラジカル消去活能に及ぼす加熱調理時間の影響 (2011)
  • Author(s): 濱渦康範・岸田真里菜・小林麻美
  • Organizer: 園芸学会平成23年度春季大会
  • Place of Presentation: 宇都宮大学農学部
  • Year and Date: 2011-03-20
• [Presentation] 加熱処理によるカリンポリフェノールの組成変化とその吸収利用性への影響 (2011)
  • Author(s): 中村和敏・遁過塵籔
  • Organizer: 園芸学会平成23年度春季大会
  • Place of Presentation: 宇都宮大学農学部
  • Year and Date: 2011-03-20
• [Presentation] Long-time heating improves the functionality of Chinese quince and quince fruit products. (2010)
  • Author(s): Hamauzu Y., Nakamura, K., Ooji, Y.
  • Organizer: 28th International Horticultural Congress (IHC Lisboa 2010)
  • Place of Presentation: Lisboa Congress Center
  • Year and Date: 2010-08-26
• [Presentation] Long-time heating improves the functionality of Chinese quince and quince fruit products (2010)
  • Author(s): Hamauzu, Y., Nakamura, K., Ooji, Y.
  • Organizer: 28th International Horticultural Congress(IHC Lisboa 2010)
  • Place of Presentation: Lisboa Congress Center
  • Year and Date: 2010-08-26
• [Presentation] カリンおよびマルメロ果実の機能性成分の煮沸抽出と抽出エキスを用いたゼリーの調製 (2010)
  • Author(s): 濱渦康範・辻谷知子・陰地由里香
  • Organizer: 園芸学会平成22年度春季大会
  • Place of Presentation: 日本大学生物資源学部
  • Year and Date: 2010-03-22