Establishment of optimum use of antioxidants by considering the effect and food applicaations

2016 Fiscal Year Final Research Report

• Project/Area Number: 15K21309
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits; Food science
• Research Institution: Fukuoka Women's University
• Principal Investigator: Yamauchi Ryoko 福岡女子大学, 国際文理学部, 助手 (50638575)
• Project Period (FY): 2015-04-01 – 2017-03-31
• Keywords: 酸化防止剤 / 酸化促進作用 / DPPH法

Outline of Final Research Achievements

This research is antioxidant look for an optimal way to contemplate for Pro-oxidant effect and put a way to practical food. In this study, it was clarified that the oxidation pro-oxidant effect can be detected by changing the reaction solvent of DPPH method or comparing with the result of ABTS method. As antioxidants are greatly affected by pH and the presence of iron ions, further study is required for food applications.

Free Research Field

食品学