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Study on behavior of anthocyanin and its functionality during the cooking and processing of purple black rice

Research Project

Project/Area Number 22700737
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeSingle-year Grants
Research Field Eating habits, studies on eating habits
Research InstitutionTokushima Bunri University (2012)
Okayama Prefectural University (2010-2011)

Principal Investigator

KONDO Miki  徳島文理大学, 人間生活学部, 准教授 (80326412)

Project Period (FY) 2010 – 2012
Project Status Completed (Fiscal Year 2012)
Budget Amount *help
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2010: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Keywords紫黒米 / アントシアニン / 製パン / プロトカテキュ酸 / 抗酸化性 / シアニジン3-グルコシド
Research Abstract

Black purple rice is rich in anthocyanin pigments with various functions. Therefore, black purple rice would be able to utilize as functional food. However, changes in functionality by cooking and processing of black purple rice is unknown. In this study, breads containing black purple rice flour were prepared, the changes in antioxidant properties and behavior of anthocyanins in the processing were examined. While 80% of cyanidin 3-glucoside (C3G), a major anthocyanin in black purple rice, was degraded to protocatechuic acid (PCA), PCA showed antioxidant higher than C3G.These results show that black purple rice after processing has antioxidant property.

Report

(4 results)
  • 2012 Annual Research Report   Final Research Report ( PDF )
  • 2011 Annual Research Report
  • 2010 Annual Research Report
  • Research Products

    (15 results)

All 2013 2012 2011 2010

All Journal Article (3 results) (of which Peer Reviewed: 1 results) Presentation (12 results)

  • [Journal Article] アントシアニンに起因する生理活性の効果的な活用技術の確立と機能性食品の開発2013

    • Author(s)
      比江森(近藤)美樹
    • Journal Title

      山陽技術雑誌

      Volume: 60 Pages: 6-11

    • Related Report
      2012 Final Research Report
  • [Journal Article] アントシアニンに起因する生理活性の効果的な活用技術の確立と機能性食品の開発2013

    • Author(s)
      近藤(比江森) 美樹
    • Journal Title

      山陽技術雑誌

      Volume: 60

    • Related Report
      2012 Annual Research Report
  • [Journal Article] 粉末化法の違いによるアントシアニン類の抗酸化能の比較研究2012

    • Author(s)
      松下至、比江森美樹、川上貴代、金行孝雄、田中彩子
    • Journal Title

      岡山学院大学・岡山短期大学紀要

      Volume: 35 Pages: 1-7

    • Related Report
      2012 Final Research Report
    • Peer Reviewed
  • [Presentation] Anioxidant effect of bread using black rice (Oryza sativa L. Japonica var. SBR).2013

    • Author(s)
      M. Hiemori-Kondo, A. Nagayasu
    • Organizer
      IUNS 20th International Congress of Nutrition
    • Place of Presentation
      Granada, Spain
    • Related Report
      2012 Annual Research Report
  • [Presentation] 比江森美樹、酸化ストレスモデルマウスに対するC3Gの熱分解産物の影響2012

    • Author(s)
      永易あゆ子
    • Organizer
      日本栄養・食糧学会第66回大会
    • Place of Presentation
      仙台市
    • Related Report
      2012 Final Research Report
  • [Presentation] 黒大豆の抗酸化能に及ぼす調理の影響2012

    • Author(s)
      比江森 美樹、永易 あゆ子、内田 千絵
    • Organizer
      日本栄養・食糧学会 第66回大会
    • Place of Presentation
      仙台市
    • Related Report
      2012 Annual Research Report
  • [Presentation] 酸化ストレスモデルマウスに対するC3Gの熱分解産物の影響2012

    • Author(s)
      永易 あゆ子、比江森 美樹
    • Organizer
      日本栄養・食糧学会 第66回大会
    • Place of Presentation
      仙台市
    • Related Report
      2012 Annual Research Report
  • [Presentation] 粉末化方法によるアントシアニンの抗酸化能の比較研究2012

    • Author(s)
      松下 至、比江森 美樹、川上 貴代、金行孝雄、田中 彩子
    • Organizer
      日本栄養・食糧学会 第66回大会
    • Place of Presentation
      仙台市
    • Related Report
      2012 Annual Research Report
  • [Presentation] Characterization of the functional components in Gokoku-maroyaka-su.2012

    • Author(s)
      E. Hasegawa, M. Hirai, T. Yamauchi, K. Nagahara, M. Hiemori-Kondo, A. Nagayasu, H. Tsuji
    • Organizer
      International Conference on Biologically Active Substances, Bioactive Okayama 2012 (BAO 2012)
    • Place of Presentation
      Okayama University
    • Related Report
      2012 Annual Research Report
  • [Presentation] Antioxidant effect of black rice flour bread2011

    • Author(s)
      A.Nagayasu, M.Hiemori
    • Organizer
      International Conference on Food Factors 2011
    • Place of Presentation
      Taipei international Convention Center
    • Year and Date
      2011-11-22
    • Related Report
      2011 Annual Research Report
  • [Presentation] 黒米粉パンの抗酸化能に関する研究-2-2011

    • Author(s)
      永易あゆ子、比江森美樹
    • Organizer
      日本調理科学会平成23年度大会
    • Place of Presentation
      高崎健康福祉大学
    • Year and Date
      2011-08-30
    • Related Report
      2011 Annual Research Report
  • [Presentation] Antioxidant effect of black rice flour bread.2011

    • Author(s)
      A. Nagayasu and M. Hiemori
    • Organizer
      International Conference on Food Factors
    • Place of Presentation
      International Convention Center, Taipei, Taiwan
    • Related Report
      2012 Final Research Report
  • [Presentation] 黒米粉の添加が食パンの抗酸化性に及ぼす影響2011

    • Author(s)
      比江森美樹、永易あゆ子
    • Organizer
      第65回日本栄養・食糧学会大会
    • Place of Presentation
      お茶の水女子大学
    • Related Report
      2012 Final Research Report 2011 Annual Research Report
  • [Presentation] 黒米粉パンの製パン性の評価2010

    • Author(s)
      永易あゆ子、生野めぐみ、藤倉路子、辻英明、比江森美樹
    • Organizer
      日本調理科学会平成22年度大会
    • Place of Presentation
      中村学園大学
    • Related Report
      2012 Final Research Report 2010 Annual Research Report
  • [Presentation] 黒米粉パンの抗酸化能に関する評価2010

    • Author(s)
      比江森美樹、生野めぐみ、濃野仁美、永易あゆ子、辻英明
    • Organizer
      日本調理科学会平成22年度大会
    • Place of Presentation
      中村学園大学
    • Related Report
      2012 Final Research Report 2010 Annual Research Report

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Published: 2010-08-23   Modified: 2019-07-29  

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