Study on effect of polyphenolic compounds on deterioration of food by dissolved oxygen
| Project/Area Number |
20700587
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Nishikyushu University |
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Principal Investigator |
YASUDA Midori Nishikyushu University, 健康福祉学部, 教授 (20279368)
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| Project Period (FY) |
2008 – 2010
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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2010: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2008: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
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| Keywords | 食品 / 生理活性 / 溶存酸素 / ポリフェノール |
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| Research Abstract |
We examined the effect of dissolved oxygen on the polyphenols used as an antioxidant in the processed food. Although polyphenols were stable below neutral pH even if dissolved oxygen existed, the oxidation of polyphenols was rapidly caused with an increase in pH. Moreover, metal ions (Cu^<2+> and Fe^<2+>) not only formed complexes with polyphenols but also oxidized polyphenols with dissolved oxygen.
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Report
(4 results)
Research Products
(21 results)
