News
Oct 29, 2025
- Student activities
- Research
The graduation research result of Miss Tomoka Hamasaki in department of food and nutrition has been published as an article in a journal of the American Chemical Society
Tomoka Hamasaki and Toshiya Masuda,
Enhancement of Antioxidant Activity of Isorosmanol in Aqueous Micellar Solution by a Cysteine Thiol,
ACS Food Science & Technology.
https://doi.org/10.1021/acsfoodscitech.5c00619
Polyphenols are known as functional food ingredients that can be expected to have health benefits due to their high antioxidant capacity; however, they are also the cause of astringency and bitterness in foods, requiring careful attention to usage amounts. We identified a diterpenoid polyphenol among the diterpenoids contained in rosemary that exhibits high antioxidant capacity in small amounts due to its catalytic activity. Through various chemical experiments and quantum chemical calculations, we proposed a catalytic antioxidant reaction mechanism based on a regeneration reaction with water-soluble thiols as reducing agents in an aqueous food model system.
After presenting my graduation research at the annual meeting of Japan Society for Bioscience, Biotechnology, and Agrochemistry, with department staff (March 2025, Sapporo)