天然酸化防止剤の調製法による主要成分の変動解析

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  • Variability analysis of marker constituents by preparation methods of natural antioxidants as food additives
  • テンネン サンカ ボウシザイ ノ チョウセイホウ ニ ヨル シュヨウ セイブン ノ ヘンドウ カイセキ

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To propose effective preparation methods for natural antioxidants as food additives, we estimated and reported variability analysis of marker constituents and antioxidative potencies of extracts depending on different extraction methods described in the list of existing food additives. Several extracts were prepared using different solvents from ten samples [aerial parts of Houttuynia cordata (Dokudami), leaves of Salvia officinalis (Sage), fruits of Foeniculum vulgare (Fennel), fruits of Pimenta dioica (Pimenta), buds of Syzygium aromaticum (Clove), seeds of Helianthus annuus (Sunflower seeds), the leaves of Camellia sinensis (Tea), leaves of Rosmarinus officinalis (Rosemary), beans of Coffea arabica (Green coffee beans), bark of Myrica rubra (Bayberry)], which are the raw materials of natural food additives. Their antioxidant potencies and marker constituents were estimated based on the oxygen radical absorbance capacity (ORAC) and HPLC analysis, respectively. This review outlines and describes the data obtained in their studies, and discusses ways of improvement for the preparation of these natural food additives, and characterization of their antioxidant marker substances.

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