Changes of Carotenoids in Food Caused by Cooking and Associated Anti-oxidative Activities

2018 Fiscal Year Final Research Report

• Project/Area Number: 16K16268
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kanagawa Institute of Technology
• Principal Investigator: Ayako Osawa 神奈川工科大学, 応用バイオ科学部, 准教授 (00550287)
• Project Period (FY): 2016-04-01 – 2019-03-31
• Keywords: カロテノイド / 抗酸化活性 / 加熱調理

Outline of Final Research Achievements

We analyzed carotenoids contained in 6 sweet potatoes (Ipomoea batatas), and identified various carotenoids other than b-carotene or lutein. We also analyzed the carotenoids extracted from heat-cooked beni-masari (grilled, fried, steamed, microwaved, and steamed + sun dried) and compared them with those of uncooked potatoes, for the first time. As a result, one of the hydroxyl carotenoids decreased and 4 epoxy carotenoids clearly increased by heat cooking. These carotenoids were decreased by immersing cut sweet potatoes in acidic water, however, these decreases could be inhibited by immersion in alum solution.
We also examined the anti-oxidative activity (singlet oxygen quenching activity) of carotenoids extracted from cooked and uncooked sweet potatoes. The cooked samples showed weak activity up to four-fold compared with uncooked samples, although it varied with cooking processes.

Free Research Field

食品化学

Academic Significance and Societal Importance of the Research Achievements

食品が有する生理活性物質については様々な検討と報告がされているが、未調理のままで検討されていることが多く、実際に調理されて私たちの体内に摂取される際にどのような状態となっているか明らかとなっていないことも多い。
400年以上前から日本で親しまれてきたサツマイモについて、含有されるカロテノイドとその抗酸化活性が生の状態から私たちの体内に摂取されるまでにどのように変化していくかを一貫してここまで詳細に明らかにした過去の研究はなく、食品に含まれるカロテノイドに関する新たな知見が得られたと考えている。