Antioxidant properties and factors of allspice constituents

五香粉成分的抗氧化特性及影响因素

基本信息

批准号：
15500547
负责人：
KIKUZAKI Hiroe
金额：
$ 1.86万
依托单位：
Osaka City University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2003
资助国家：
日本
起止时间：
2003 至 2004
项目状态：
已结题

项目摘要

This study was aimed to determine the structures of allspice constituents and elucidate their antioxidant properties as well as the factors of antioxidant activity. Dried allspice was successively extracted with n-hexane, dichloromethane and 70% aqueous acetone at room temperature. After removing acetone from the 70% aqueous acetone extract, the resulting aqueous residue was separated into the dichloromethane-soluble, ethyl acetate-soluble and water-soluble fractions. The ethyl acetate-soluble fraction which showed a strong DPPH radical scavenging activity and a high inhibitory effect on the autoxidation of methyl linoleate in bulk system was purified using repeated chromatographic techniques to give twenty compounds including two phenylpropanoids, eleven flavonoids and seven gallic acid related compounds. Their structures were elucidated on the basis of some spectral data. Among them, five are new and fifteen are known. However ten known compounds were first isolated from allspice. Th … More e antioxidant properties of these isolated compounds together with seventeen compounds which have been already isolated in our laboratory were evaluated using several different methods. The DPPH radical scavenging activity was dependent on the number of ortho-diphenols. The O_2^- radical scavenging activity of compounds with 1,2,3-trihydroxyphenyl groups is stronger than that of compounds with 1,2-dihydroxyphenyl groups. Ortho-diphenol structure was contributed to the inhibitory effects on autoxidation of methyl linoleate in bulk system. When measured at 90℃, the high polar compounds such as tannin and flavonoid glycosides showed slight activity, which suggested that affinity to substrate oil might have some influence on their activity in bulk system at 90℃. Such phenomenon was not observed when measured at 40℃. Tannin showed very strong activity toward liposome oxidation induced by AAPH. In the case of flavonoid, quercetin related compounds showed stronger activity than myricetin related compounds. In addition, the inhibitory effects of six allspice constituents on the autoxidation of dressing at 20℃ were measured. The activity order was consistent with the scavenging activity order against DPPH and in this case the polarity of tested compounds did not influence the activity. In conclusion, compounds with ortho-diphenol structure contributed to the antioxidant effect of allspice, and their antioxidant properties might be governed by their radical scavenging abilities and polarities. Less

这项研究旨在确定其抗氧化特性与抗氧化剂的抗氧化特性一样。，将所得的水分离为二氯甲烷 - 溶质分数根据某些光谱数据，阐明了十五种化合物取决于O_2^^^二苯酚的数量。关于在90°C下测量的大量系统中的甲基甲基化作用时，高极性综合量（例如单宁和类黄酮类糖剂轻微的活性CH）表明，对底物的亲和力可能会对90°C系统的活性产生一定的影响当在40°C中测量的现象。单宁的活性脂质体氧化是由AAPH诱导的。 °W进行了测量的案例案例案例案例。属性可能受到其根本清除的弱点和极性的影响