ステビア中の抗酸化性物質の同定  [in Japanese] Identification of Antioxidative Compounds from Stevia (Stevia rebaudiana)  [in Japanese]

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Abstract

ステビアの抗酸化成分を同定するに当たり,ステビアをメタノール抽出し,その抽出物の溶媒分画のうち,特異的にDPPHラジカル消去活性の強かった酢酸エチル可溶画分から,3種の活性成分を単離・同定した.この単離物質は,すべて,脂質の酸化に対して十分な抗酸化性を有することが判明した.ステビアの抗酸化性はこれまでカリウム等の無機塩によるものとされてきたが<SUP>2)</SUP>,今回の有機フェノール成分もステビア抗酸化性に十分に寄与している可能性が考えられた.

Stevia (<I>Stevia rebaudiana</I>), a well-known sweet herb, has been reported to have potent antioxidant activity. Methanolic extract of Stevia was fractionated and subsequently purified according to the results of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay, producing three active compounds. Structural analysis of these compounds revealed that they were 3,4-dicaffeolylquinic acid, 3,5-dicaffeolylquinic acid and quercetin-3-O-α-rhamnopyranoside. Their antioxidant activity was measured using a radical initiator AAPH 2,2′-azobis(2-amidinopropane)hydrochloride -induced lipid oxidation system. While their activity was not as high as that of trolox, the three isolated compounds exhibited potent antioxidant activity at a concentration of 60μmol/l.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 53(12), 597-602, 2006-12-15

    Japanese Society for Food Science and Technology

References:  12

Codes

  • NII Article ID (NAID)
    10018439060
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    ART
  • ISSN
    1341027X
  • NDL Article ID
    8571382
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  NDL  J-STAGE 
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