| 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
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2013: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2011: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
|
|---|
| Keywords | 抗酸化活性成分 / 調理 / 抗酸化活性 / 食品 |
|---|
| 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.
|
