Roasting Chemistry of Polyphenols - Chemical Characteristics and Functions of High Temperature Reaction Products of Phenolic Acids

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02368
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Osaka Metropolitan University (2022); Osaka City University (2020-2021)
• Principal Investigator: Masuda Toshiya 大阪公立大学, 大学院生活科学研究科, 教授 (10219339)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: 焙煎反応 / 高温加熱 / ポリフェノール / フェノール酸 / 機能発現 / キサンチンオキシダーゼ阻害

Outline of Final Research Achievements

We studied whether cooking and processing operations from food ingredients to food products produce functional properties. Roasting was assumed as the cooking and processing method, and phenolic acids, which are polyphenols abundant in grains, were targeted as food ingredients. Under high-temperature heating conditions around 200°C, the roasting temperature, the above phenolic acids were transformed into various substances, and as a function, the xanthine oxidase inhibitory activity (XOI), which contributes to the reduction of gout, was expressed or enhanced. Caffeic acid produced phenylindane-type substances, and ferulic acid and sinapic acid produced 1,3-diphenylbutane-type substances. The XOI measurements of the identified compounds showed that the phenylindanation of caffeic acid and the higher polymerization of ferulic acid enhanced the XOI activity.

Free Research Field

食品機能化学

Academic Significance and Societal Importance of the Research Achievements

食材を人が実際に食する食物とするために必須な調理・加工操作は古来より，様々な新技術が開発されてきているが，現代人の食による健康維持の期待には対応していなかった。本研究により，植物食品に広く存在するフェノール酸に高温の焙煎加工を行うことにより，有用な食品機能を発生させることができる一例を示すことができた。現段階では，実際の食材を用いた検討はなし得ていないが，本研究をさらに発展させることにより，確かな食材から調理加工という操作により，健康に資する食品の創製に繋がることが期待される。