Screening study to search for antioxidative compounds in food materials.

寻找食品原料中抗氧化化合物的筛选研究。

• 批准号: 23700888
• 负责人: OSAWA Ayako
• 金额: $ 2.75万
• 依托单位: Japan Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Young Scientists (B)
• 财政年份: 2011
• 资助国家: 日本
• 起止时间: 2011 至 2013
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-23700888/
• 关键词: 抗酸化活性成分; 調理; 抗酸化活性; 食品

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.

用Trapa Japonica Flerov的硬壳从种子中的凉茶中的热水提取物。显示出对大鼠脑匀浆模型的中等抗氧化活性。我们首次通过色谱法分离了硬壳中的抗氧化化合物，并首次检查了氧气吸附测试（次氯酸酸清除模型）和BAP测试（FIRRIC-REDUCING模型）。这些化合物表现为抗坏血酸更有效。我们还分析了烹饪（蒸，烤，烤，油炸和微波炉）中的类胡萝卜素大西洋鲑鱼喂食astaxanthin，adnirubin，adnirubin和canthaxanthin的混合物，并使用HPLC，并使用HPLC，以及与Carotenoid含有RAWNOIDS相比。结果，通过热烹饪清楚地增加了从鲑鱼喂的类胡萝卜素中衍生的顺式 - 钩型苯酚。我们还检查了分离的反式和顺式类胡萝卜素的单线氧猝灭活性，并得出结论，反式和顺式异构体之间没有显着差异。

项目成果

サケに含有されるカロテノイドおよびその抗酸化活性への調理による影響について

烹饪对三文鱼中类胡萝卜素及其抗氧化活性的影响

• 发表时间: 2013
• 作者: 大澤絢子;伊藤 久美子;福尾 菜美;眞岡 孝至;鶴岡 秀樹;新藤 一敏
• 通讯作者: 新藤 一敏

サケのカロテノイドおよびその抗酸化活性への調理による影響について

烹饪对鲑鱼类胡萝卜素及其抗氧化活性的影响

• 发表时间: 2013
• 作者: 大澤絢子;伊藤久美子;福尾菜美;眞岡孝至;鶴岡秀樹;新藤一敏
• 通讯作者: 新藤一敏

Changes of carotenoids in Atlantic salmon by heat cooking and the singlet oxygen quenching activities of the artificially produced carotenoids

大西洋鲑鱼中类胡萝卜素的热烹调变化及人工产生的类胡萝卜素的单线态氧猝灭活性

• 期刊: Journal of Food Processing & Technology
• 作者: Ayako Osawa;Kumiko Ito;Nami Fukuo;Takashi Maoka;Hideki Tsuruoka;Kazutoshi Shindo
• 通讯作者: Kazutoshi Shindo