New detection method of food function using ESR.

2016 Fiscal Year Final Research Report

• Project/Area Number: 26350141
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Hokkaido University of Education
• Principal Investigator: Ukai Mitsuko 北海道教育大学, 教育学部, 教授 (20160228)
• Co-Investigator(Renkei-kenkyūsha): KAMEYA Hiromi 国立研究開発法人農業食品産業技術総合研究機構, 食品研究部門, 主任研究員 (20585955)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 食品分析 / 機能性 / 活性酸素種

Outline of Final Research Achievements

Using Electron Spin Resonance (ESR) Spectroscopy radical scavenging activity of different reactive oxygen species, such as hydroxyl radical, superoxide radical and alkyl-oxy radical, was measured. Radical reagent CYPMPO　(2-(5,5- dimethyl-2-oxo-2λ5-[1,3,2]dioxaphosphinan-2-yl)-2-methyl-3,4-dihydro-2H-pyrrole 1-oxide), synthesized in our laboratory, trapped each reactive oxygen species effectively and formed stable materials that can be detected as clear ESR signal. Food specimens were analyzed using this method. Compering this radical scavenging activity value of different reactive oxygen species with antioxidant contents, ORAC value and DPPH radical scavenging activity value, it is possible to evaluate food function ccomprehensively.

Free Research Field

食品学