2013 Fiscal Year Final Research Report

Screening study to search for antioxidative compounds in food materials.

Research Project

Project/Area Number	23700888
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Eating habits, studies on eating habits
Research Institution	Japan Women's University
Principal Investigator	OSAWA Ayako 日本女子大学, 家政学部, 助教 (00550287)
Project Period (FY)	2011 – 2013
Keywords	抗酸化活性成分 / 調理
Research Abstract	A hot water extract of herbal tea from the seed with hard shell of Trapa japonica Flerov. showed moderate antioxidative activity against the rat brain homogenate model. We isolated the antioxidative compounds in the hard shell by chromatography, and examined the OXY-adsorbent test (hypochlorous acid scavenging model) and the BAP test (the ferric-reducing model), for the first time. These compounds were showed more potent as ascorbic acid. We also analyzed the carotenoids in heat cooked (steamed, grilled, fryied, and microwaved) Atlantic salmon fed mixtures of astaxanthin, adnirubin, and canthaxanthin, using HPLC, and compared with carotenoids contained in raw salmon for the first time. As a result, the cis-carotenods derived from salmon fed carotenoids were clearly increased by heat cooking. We also examined the singlet oxygen quenching activities of the isolated trans- and cis-isomer carotenoids, and concluded that there were no significant differences between trans and cis-isomers.