2016 Fiscal Year Final Research Report
Development of new method to confirm oxidative stability of foods without using organic solvent
Project/Area Number |
26560042
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Research Category |
Grant-in-Aid for Challenging Exploratory Research
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Allocation Type | Multi-year Fund |
Research Field |
Eating habits
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Research Institution | Tokyo University of Marine Science and Technology |
Principal Investigator |
GOTOH Naohiro 東京海洋大学, 学術研究院, 教授 (60323854)
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Project Period (FY) |
2014-04-01 – 2017-03-31
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Keywords | 食品酸化 / 測定方法 / ヘッドスペース / 酸素濃度 / 油脂 / 非破壊 / 無溶媒 / 過酸化物価 |
Outline of Final Research Achievements |
A method to confirm oxidative stability of foods was developed using headspace oxygen concentration (HSO) in this study. Food is closed in container equipped with oxygen sensor at lid and the decrease in HSO is ascribed to the oxidation of foods. The method which has been used to confirm the oxidative stability of foods employs organic solvent to extract oxidized lipid from sample; however, the developed method does not need organic solvent. At first, perilla oil was oxidized in the container to observe decrease in HSO and increase in peroxide value (PV) of the oil. As the result, changing patter of HSO and PV were almost the same. Cookie made with the perilla oil was also oxidized. As the result, changing patter of HSO and PV were also the same. These results indicate that the developed method can be used to confirm the oxidative stability of foods like conventional method.
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Free Research Field |
食品化学
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