지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.2 No.3
- 발행연도
- 1997.9
- 수록면
- 191 - 196 (6page)
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초록· 키워드
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The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated by using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite XAD-7, ODS and Sephadex LH-20 column chromatography, and preparative HPLC. Most of acylated anthocyanins exhibited antioxidative activity as strong as α-tocoperol, and especially peonidin 3-O-(6-O-trans-caffeyI)-2-O-(6-O-trans-feruloylglucopyranosyl)-β-D-glucopyranosyl-5-O-β-D-glucopyranoside from purple sweet potato showed the strongest activity, comparable to BHA(not significant, p<0.05) in the linoleic acid system. Meanwhile, two acylated anthocyanins from the pericarps of grape and eggplant inhibited considerably the MDA formation from rat liver microsomal lipid peroxidation induced by FeSO₄/H₂O₂. In particular, malvidin 3-O-(6-O-p-coumaroyl)-β-D-glucopyranoside from grape pericarps showed the strongest antioxidant activity, comparable to α-tocopherol(not significant, p<0.05). These results suggest that the acylated anthocyanins from fruits and vegetables can be used as potential dietary antioxidants and natural colorants.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
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