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- Title
既存添加物である精油除去ウイキョウ抽出物中に含まれる主成分の 抗酸化能評価
- Authors
西﨑雄三; 石附京子; 増本直子; 杉本直樹; 佐藤恭子
- Abstract
Essential oil-removed fennel extract, which is used as an antioxidant agent derived from natural source, was analyzed by using HPLC-PDA/MS. The main constituents of the commercial products were sinapyl alcohol 4-O-β-D-glucoside (syringin), quercetin 3-O-β-D-glucuronide (Q3GA), and acyl-quinic acids, such as 5-O-caffeoylquinic acid (chlorogenic acid), 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, and 3,5-di-O-caffeoylquinic acid. The reagents of these main constituents were subjected to external calibration quantitative 1H-NMR. There were approximately 10% differences in the absolute purities between the reagents. By reflecting the absolute purities to each calibration curve, a reliable HPLC quantification showed that the contents of main constituents in the products were 0.05%-0.2%. Furthermore, the antioxidant activities of the products and the main constituents were evaluated by antioxidant assay: 1,1-diphenyl-2-picrylhydrazyl (DPPH) and thiocyanate methods. Among the main constituents, Q3GA and chlorogenic acids were responsible to the antioxidative potency of the products.
- Publication
Japanese Journal of Food Chemistry & Safety, 2020, Vol 27, Issue 3, p164
- ISSN
1341-2094
- Publication type
Article