オレガノ葉のポリフェノール化合物 [in Japanese] Antioxidative Phenolic Acids from Oregano (Origanum vulgare L.) Leaves [in Japanese]
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(1) オレガノ葉のDPPHラジカル捕捉活性および亜硝酸法で測定したO<sub>2</sub><sup>-</sup>捕捉活性は,生葉100g当たり13400μmol AsA当量および7380μmol AsA当量であり,両者とも加熱調理後に活性が1.3倍に増加した.<br>(2) オレガノ葉の主なポリフェノール化合物はロズマリン酸であった.加熱調理後にロズマリン酸を始め,プロトカテキュ酸,コーヒー酸が増大したが,中でも顕著に増大したポリフェノール化合物を分取し,機器分析により3-(3,4-ジヒドロキシフェニル)乳酸と同定した.これは,加熱調理操作中にロズマリン酸が加水分解して生成されたものではなかった.<br>(3) オレガノ葉のDPPHラジカル捕捉活性の約55%が,O<sub>2</sub><sup>-</sup>捕捉活性の約30∼40%が,本研究で同定した4種のポリフェノール化合物,3-(3,4-ジヒドロキシフェニル)乳酸,プロトカテキュ酸,コーヒー酸およびロズマリン酸によって説明できた.
We reported previously that fresh herbs belong to <i>Labiatae</i>, especially in oregano contained very high 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and polyphenol compounds. DPPH radical scavenging activity of fresh herbs was positively correlated with polyphenol content. DPPH radical scavenging activity and superoxide anion (O<sub>2</sub><sup>-</sup>) scavenging activity measured by nitrite method of oregano fresh leaves were 13400μmol ascorbic acid (AsA) eq./100g fr. wt. and 7380μmol AsA eq./100g fr. wt., respectively. Among more than 20 peaks detected by high performance liquid chromatography (HPLC) in 80% ethanol extract of oregano leaves, rosmarinic acid, protocatechuic acid and caffeic acid were identified by retention time of HPLC and ultraviolet absorption spectrum. DPPH radical and O<sub>2</sub><sup>-</sup> scavenging activities in boiled leaves were approximately 1.3 times higher than those in fresh leaves. Although the amounts of rosmarinic acid, protocatechuic acid and caffeic acid were increased after boiling, prominently increased phenolic compound in boiled leaves was a compound of peak 1. This was identified as 3-(3, 4-dihydroxyphenyl) lactic acid by ultraviolet absorption spectrum, nuclear magnetic resonance spectrum and mass spectrum. Identified 4 phenolic acids contributed approximately 55% of the DPPH radical scavenging activity and approximately 30-40% of the O<sub>2</sub><sup>-</sup> scavenging activity of both of fresh and boiled leaves of oregano.
- Nippon Shokuhin Kagaku Kogaku Kaishi
Nippon Shokuhin Kagaku Kogaku Kaishi 50(9), 404-410, 2003-09-15
Japanese Society for Food Science and Technology