Free Radical Scavenging Activities of .GAMMA.-Oryzanol Constituents

• AKIYAMA Yoshinobu

  Akita Research Institute of Food and Brewing

• HORI Kazuyuki

  Akita Research Institute of Food and Brewing

• TAKAHASHI Toru

  Akita Research Institute of Food and Brewing

• YOSHIKI Yumiko

  Laboratory of Biostructural Chemistry, Graduate School of Life Science, Tohoku University

抄録

γ-Oryzanol extracted from brown rice as a free radical scavenger was separated into four constituents, which were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, β-sitosteryl ferulate and campesteryl ferulate by NMR and MS. All four constituents displayed scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The scavenging activities of the four constituents were almost the same as that of ferulic acid. We confirmed that the ferulic acid 4-hydroxyl group was the active unit in γ-oryzanol constituents for DPPH radical scavenging activity.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 11 (3), 295-297, 2005

  公益社団法人 日本食品科学工学会

キーワード

• DPPH radicals
• scavenging activity
• γ-oryzanol

詳細情報

• CRID: 1390282679431304960
• NII論文ID: 10018084403
• NII書誌ID: AA11320122
• DOI: 10.3136/fstr.11.295
• COI: 1:CAS:528:DC%2BD28XkvF2gu7c%3D
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可