Establishment of method to evaluate oxidation levels for vegetable oil using ESR spin trap method

• Project/Area Number: 26750034
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: National Agriculture and Food Research Organization
• Principal Investigator: KAMEYA Hiromi 国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門 食品安全研究領域, 主任研究員 (20585955)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Project Status: Completed (Fiscal Year 2016)
• Budget Amount: ¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000); Fiscal Year 2016: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000); Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
• Keywords: 電子スピン共鳴 / 油 / 酸化 / ラジカル / ESR / スピントラップ法 / 酸化評価 / ＥＳＲ / スピントラップ

Outline of Final Research Achievements

We performed a qualitative analysis and assay of free radicals derived from peroxides within heated vegetable oil, using the ESR spin trapping method. The spontaneous radical generation method that has been used in previous studies exhibited poor reproducibility and provided only weak ESR signals. We applied UV-light illumination to forcefully generate free radicals from the oxidized oil. The spin trap PBN was adopted as a free-radical trapping agent to detect free-radical adducts. With a strictly controlled UV-illumination procedure, we discovered that the free radical concentration increased as the heat-treatment time of the vegetable oil was extended, i.e., in proportion to the progress of oxidation. The analysis of ESR spectra led to the conclusion that the free radicals showing ESR signals in vegetable oils were alkyl peroxyl and alkoxyl radical. We included that we established the method to evaluate oxidation levels for vegetable oil using ESR spin trap method.

Research Products

• [Journal Article] 電子スピン共鳴分光器とPartial Lease Squares回帰分析による小麦粉灰分の推定 (2016)
  • Author(s): 亀谷宏美、蔦瑞樹、藤田かおり、等々力節子、杉山純一
  • Journal Title: 日本食品科学工学会誌 Volume: 63 Pages: 127-132
  • Peer Reviewed
• [Journal Article] 電子スピン共鳴分光法によるガンマ線照射大豆のラジカル消去活性分析 (2016)
  • Author(s): 亀谷宏美、等々力節子
  • Journal Title: 食品照射 Volume: 51 Pages: 11-16
  • NAID: 130005398297
  • Peer Reviewed
• [Journal Article] Photochemical Method to Evaluate Oxidation Levels in Heat-Treated Vegetable Oil: Comparison with Peroxide-Value and Acid-Value (2014)
  • Author(s): Hiromi Kameya, Mitsuko Ukai
  • Journal Title: Journal of Food Science and Engineering Volume: 3 Pages: 299-308
  • Peer Reviewed
• [Presentation] Evaluation of the radical scavenging abilities of tomatoes using ESR spin trapping method (2016)
  • Author(s): Hiromi Kameya
  • Organizer: The 4th Awaji International Workshop on Electron Spin Science & Technology
  • Place of Presentation: 淡路夢舞台（兵庫県淡路市）
  • Year and Date: 2016-06-19
  • Int'l Joint Research
• [Presentation] ESRによるトマトジュースのラジカル捕捉活性評価 (2015)
  • Author(s): 亀谷宏美、蔦瑞樹、Trivittayasil、小田切雄司、小幡明雄、杉山純一、等々力節子
  • Organizer: 日本食品科学工学会第62回大会
  • Place of Presentation: 京都大学(京都府京都市)
  • Year and Date: 2015-08-27
• [Presentation] Evaluation of multiple radical scavenging capacities using ESR (2014)
  • Author(s): Hiromi Kameya, Setsuko Todoriki
  • Organizer: 43rd UJNR Food and Agriculture Panel Meetin
  • Place of Presentation: アーセンズ アメリカ合衆国
  • Year and Date: 2014-10-20 – 2014-10-24
• [Presentation] Evaluation of multiple radical scavenging capacities in foods using ESR spin trapping method (2014)
  • Author(s): Hiromi Kameya, Jun Watanabe, Yuko Ishikawa, Setsuko Todoriki
  • Organizer: 14th International Nutrition & Diagnostics Conference
  • Place of Presentation: プラハ チェコ共和国
  • Year and Date: 2014-09-01 – 2014-09-05