Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra)

被引:352
|
作者
Chung, SK [1 ]
Osawa, T [1 ]
Kawakishi, S [1 ]
机构
[1] NAGOYA UNIV, FOOD & BIODYNAM LAB, NAGOYA, AICHI 46401, JAPAN
关键词
spices; OH-scavenging effect; Brassica nigra; 3,5-dimethoxy-4-hydroxycinnamic acid methyl ester;
D O I
10.1271/bbb.61.118
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The effects of methanol extracts of 51 spices on . OH scavenging were studied in detail, 2-Deoxyribose oxidation and sodium benzoic acid hydroxylation methods were used for detecting the scavenging activity of . OH. Mustard varieties, thyme, oregano, clove, and allspice all exhibited strong . OH-scavenging activity, In particular, 3 varieties of mustard had above 90% . OH-scavenging activity with a 1 mu g/ml concentration of their extracts. The . OH scavenger of Brassica nigra (brown mustard) was isolated and purified by XAD-2 column chromatography and preparative HPLC, and was identified as a 3,5-dimethoxy-4-hydroxycinnamic acid methyl ester by MS, H-1-NMR, and C-13-NMR. The 3,5-dimethoxy-4-hydroxycinnamic acid methyl ester was prepared by methylating of sinapic acid with diazomethane.
引用
收藏
页码:118 / 123
页数:6
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