[21p-A601-1~11] 8.4 Plasma life sciences

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)Presentation by Applicant for JSAP Young Scientists Presentation Award

[21p-A601-10] Enhanced Polyphenol Content in Onions after Atmospheric-Pressure Low-Temperature Air Plasma Jet Irradiation

〇(B)Koichi Ohashi¹, Ryutaro Sogawa², Nene Hashimura², Rie Mukai², Retsuo Kawakami¹ (1.Department of Science and Engineering, Tokushima Univ., 2.Department of Bioscience and Bioindustry, Tokushima Univ.)

Keywords:

atmospheric-pressure low-temperature air plasma jet,harvested onions,polyphenol content

Health care medicine, which promotes the intake of food nutrients as a solution against lifestyle-related diseases, has been attracting attention. We have focused on the phenomenon of increasing the amount of nutrients in harvested vegetables by atmospheric pressure and low-temperature air plasma irradiation. Last year, we reported that the potassium content increased in the center of edible parts of onions after irradiation with a low-temperature air plasma jet near atmospheric pressure. In the present study, we report that the polyphenol content at edible parts of onions was increased by the low-temperature air plasma jet irradiation.