2011 Fiscal Year Final Research Report

Study on decline of phenolic compounds and change of functionality during cooking and processing of foods

Research Project

Project/Area Number	19700585
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Eating habits, studies on eating habits
Research Institution	National Agriculture and Food Research Organization
Principal Investigator	TAKENAKA Makiko 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品工学研究領域, 主任研究員 (60353968)
Project Period (FY)	2007 – 2011
Keywords	食品 / 調理 / 機能性
Research Abstract	In this study, I partly clarified on decline of phenolic compounds and change of functionality during cooking and processing of common agricultural products. As for potato, temperature history and change in phenolic compounds during heating them by some methods showed that rapid heating is effective to suppress enzyme reaction in which phenolic compounds were involved. As for onion, I used onion extract which is industrially produced from onion by squeezing, concentrating and heating. During heating concentrated onion juice, most of phenolic compounds were lost, browning substance arose, and antioxidative activity significantly rose.

(2 results)