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Volume 65, Issue 6
Displaying 1-6 of 6 articles from this issue
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Accounts
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Mitsuhiro WADA, Naotaka KURODA, Kenichiro NAKASHIMAArticle type: Accounts
2016 Volume 65 Issue 6 Pages 301-308
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSIn Japan, the practice of self-medication is believed to be one of the useful methods to decrease medicinal expenses. To accelerate this self-medication concept, several evaluation systems for functional foods have been created. In these systems, accurate food analysis methods for quality control and functional evaluation are required.
This paper describes current analytical methods of ingredients in several functional foods and supplements, including the results of our research group, i.e., HPLC methods of nucleosides for Cordyceps, or Molinda citrifolia products. Furthermore, evaluation methods for the antioxidative effect of functional food are also mentioned.View full abstractDownload PDF (1181K) -
Katsuhisa HARADAArticle type: Accounts
2016 Volume 65 Issue 6 Pages 309-319
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSFood was originally for human beings to obtain nutrition necessary for life activity. However, with westernization of the dietary habits and changes of the lifestyle, food becomes an onset factor of lifestyle-related diseases such as obesity, high blood pressure and diabetes, recently. For prevention of the lifestyle-related diseases, it is necessary to improve the eating habits, furthermore, the prevention is possible by the intake of "functional foods". Thus, "functional foods" have been energetically developing with the view to prevent life-style diseases by the use of potential functions ("tertiary functions") that foods fundamentally possess. In developing "functional foods", scientific evidences in functionality, safety and quality are required, and analytical chemistry is in heavily used. For example, to identify any claimed health benefit, separation-purification and high sensitivity detection technology can identify a function ingredient from the food that very many components are mixed, thus, these techniques make contribution for the determination of effective amount. In this review, I would like to explain about the FOSHU (food for specified health use) system, and to introduce functional evaluation of the purple sweet potato anthocyanin, as an example of the current situation about analysis of functional components in a beverage.View full abstractDownload PDF (1535K)
Research Papers
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Takahiro HOSOYA, Michiyo KUBOTA, Shigenori KUMAZAWAArticle type: Research Papers
2016 Volume 65 Issue 6 Pages 321-329
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSAnthocyanins are mostly plant pigments responsible for red, blue, and purple colors. These are distributed in agricultural products. In addition, the various functional activities of anthocyanins have been studied, such as antioxidant, antiobesity, antidiabetic, and so on. Thus, it is important to analyze the compositions of anthocyanins in edible fruits or vegetables. Nuclear magnetic resonance (NMR) is often used for chemical structure determinations of organic compounds, but recently has been used for molecular species analysis. In this study, the anthocyanins in 13 kinds of berries collected from various regions were qualified and quantified. They were then compared with the components in berries using multivariate statistics on 1H-NMR spectra, and their antioxidant activity by oxygen radical absorbance capacity (ORAC) assay was evaluated. Concerning the 1H-NMR spectra, each anthocyanin of cyanidin and pelargonidin glycosides was identified, and the contents were evaluated using the specific signals at around δH 8.80–9.20. Principal components analysis (PCA) using the 1H-NMR spectra revealed that 13 kinds of berries can be clearly distributed according to their contents of anthocyanins. The antioxidant activity of each berry using the ORAC assay was shown as 20–70 μmol Trolox equivalent (TE)/g of fresh fruit. The activity was found to be correlated to the contents of anthocyanins (r = 0.72). Furthermore, the principal component 1 (PC1) value from PCA was strongly correlated (r = 0.86). PC1 showed the amount of cyanidin-3-glycoside. Thus, the antioxidant activity in berries was correlated with the content of cyanidin-3-glycoside. This NMR-based molecular species analysis method may be applied to the controling the quality of products and the screening of unique types of berries.View full abstractDownload PDF (1424K)
Analytical Reports
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Yoh-ichi KOHNO, Kazuhiro FUJITAArticle type: Analytical Reports
2016 Volume 65 Issue 6 Pages 331-334
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSThe behavior of the chlorogenic acids (CGAs) and total polyphenols by the difference in roast degree of coffee beans was investigated. As samples, Coffea robusta and Coffea arabica from Brazil, six kinds of different roast degree beans and green beans, were used. HPLC/UV was used for the measurement of CGAs. LC separation was performed on a C18 column with a mixture of water–acetonitrile–acetic acid (1000:50:3) including 30 mg L−1 1-hydroxyethane-1,1-diphosphonic acid (HEDP), acetonitrile and methanol as the mobile phase, and calculated as 5-caffeoyl quinic acid (5-CQA). The Folin-Ciocalteu method was used for the measurement of total polyphenols, and calculated as 5-CQA. As the roasting increased, with both varieties, CGAs decreased, although most of the total polyphenols did not change. Therefore, a difference in roasting causes a change concerning the chemical structure of CGAs. However, the change substances had a hydroxyl group, which came from the structure of CGAs, and the possibility that had antioxidant ability was suggested.View full abstractDownload PDF (498K) -
Yoshimi ISHIHARA, Hirotaka SUGITA, Tsubasa SAKUMA, Hideaki KITAMI, Jir ...Article type: Analytical Reports
2016 Volume 65 Issue 6 Pages 335-338
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSThis paper describes a simple analytical method for the determination of L-theanine, a major free amino acid in green tea, by high-performance liquid chromatography (HPLC) with ultraviolet detection (UV). This method provides high linearity of the working curve for calibration as well as repeatability. The correlation coefficient of the working curve for calibration was estimated to be to 0.9991 for L-theanine in the concentration range from 1 mg L−1 to 100 mg L−1. The limit of detection (LOD) was calculated on 3σ at 1 mg L−1 as 0.210 mg L−1 using a standard solution for L-theanine. The limit of quantification (LOQ) was calculated on 10σ at 1 mg L−1 as 0.704 mg L−1 using a standard solution for L-theanine. In addition, the recoveries of spiked the bottled green-tea drinks at concentration levels from 10 to 75 mg L−1 were estimated to be 91.1–99.3%, and the relative standard deviations were 1.04–2.51%. This method could be successfully applied to the determination of the L-theanine in bottled green-tea drinks.View full abstractDownload PDF (488K) -
Kazuto IKEMOTO, Satoko IMARUOKA, Ryuichi HIRANOArticle type: Analytical Reports
2016 Volume 65 Issue 6 Pages 339-342
Published: June 05, 2016
Released on J-STAGE: July 07, 2016
JOURNAL FREE ACCESSPyrroloquinoline quinone disodium salt (PQQ) is important in functional foods. The method for PQQ analysis has mainly been applied to very small amounts of material. When PQQ is used in functional foods, it is necessary to confirm the exact quantities present in the capsules. However, the microanalysis method is complicated and unsuitable for process analysis. In addition, large quantities of oils, fats, and ascorbic acid exist with PQQ in functional foods. These oils and fats interfere with extraction, while ascorbic acid reduces PQQ. Therefore, we have developed an HPLC analysis method for PQQ in soft capsules containing larger quantities of oil (19-fold) and ascorbic acid (5-fold). The influence of oils and fats was removed by washing with ethyl acetate and subsequent basic extraction, while ascorbic acid was removed by oxidation with air. This extraction method gave a good recovery. Furthermore, a standard-addition method was used to calculate the amount of PQQ in the capsules via a simple calculation.View full abstractDownload PDF (709K)
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