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논문검색

Phenolic Compounds from the Flower Buds of Camellia japonica

원문정보

Jeong-Yong Cho, Hyun-Jung Ryu, Soo-Hyun Ji, Jae-Hak Moon, Keun-Hyung Park, Kyung-Hee Jung

한국식품과학회 Food Science and Biotechnology Volume 18 Number 3 2009.06 pp.766-770
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Hot water extracts of Camellia japonica flower buds were found to have the higher 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity than the other solvent extracts. Five phenolic compounds were isolated and purified fromthe ethyl acetate soluble-neutral fraction of hot water extracts by Sephadex LH-20 column chromatography and octadecylsilane-high performance liquid chromatography using the guided assay of DPPH radical scavenging. Based on massspectrometer and nuclear magnetic resonance, the isolated compounds were identified as p-hydroxybenzaldehyde (1), vanillin(2), dehydroxysynapyl alcohol (3), 7S,7'S,8R,8'R-icariol A2 (4), and (-)-epicatechin (5). Four compounds (1-4) except for 5were newly identified in this plant. Their DPPH radical scavenging activities as 50% scavenging concentration decreased inorder to 5 (20µM)>α-tocopherol (29µM)>4 (67µM)>3 (72µM)>1=2 (>250µM). These results indicate that theantioxidant effect of the hot water extract of C. japonica flower buds may partially due to 5 isolated phenolic compounds.

목차

Abstracts
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Jeong-Yong Cho Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea
  • Hyun-Jung Ryu Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea
  • Soo-Hyun Ji Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea
  • Jae-Hak Moon Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea
  • Kyung-Hee Jung Jeonnam Biotechnology Research Center, Naju, Jeonnam 520-330, Korea
  • Keun-Hyung Park Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea

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