2013 Fiscal Year Final Research Report
Development of an electron paramagnetic resonance spin trapping method for analysis of the scavenging capacities of food samples for multiple ROS
| Project/Area Number |
23700897
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
KAMEYA HIROMI 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・食品安全研究領域, 主任研究員 (20585955)
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| Project Period (FY) |
2011 – 2013
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| Keywords | ESR / スピントラップ法 / 酸化評価 |
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| Research Abstract |
We have developed an electron spin resonance (ESR) spin trapping method for analysis of the scavenging capacities of food samples for multiple ROS, utilizing the same photolysis procedure for generating each type of radical. The optimal measuring conditions of hydroxyl, superoxide, alkoxyl, peroxyl, alkyl radical, and singlet oxygen scavenging capacity were determined. Quantification of radical adducts was found to be highly reproducible, with variations of less than 4%. The optimized EPR spin trapping method was used to analyze the scavenging capacities of 54 different vegetable extracts for multiple radicals, and the results were compared with oxygen radical absorption capacity values. Good correlations between the two methods were observed for superoxide and alkoxyl radicals, but not for hydroxyl.
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