| Budget Amount *help |
¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Outline of Final Research Achievements |
A method to confirm oxidative stability of foods was developed using headspace oxygen concentration (HSO) in this study. Food is closed in container equipped with oxygen sensor at lid and the decrease in HSO is ascribed to the oxidation of foods. The method which has been used to confirm the oxidative stability of foods employs organic solvent to extract oxidized lipid from sample; however, the developed method does not need organic solvent. At first, perilla oil was oxidized in the container to observe decrease in HSO and increase in peroxide value (PV) of the oil. As the result, changing patter of HSO and PV were almost the same. Cookie made with the perilla oil was also oxidized. As the result, changing patter of HSO and PV were also the same. These results indicate that the developed method can be used to confirm the oxidative stability of foods like conventional method.
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