トウガラシ中の抗酸化物質 Antioxygenic Substances in Red Pepper

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Author(s)

Abstract

乾燥トウガラシの赤色が退色しにくい点に着目し,抗酸化性物質の検索を試みた。その結果,有効成分としてα-トコフェロールと辛味成分であるカプサイシン類が検出された。

In spite of the unstability of carotenoid pigments, the color of the red pepper, Capsicum annum, is preserved for a long time even in the dried state. This suggests the occurrence of some antioxygenic substances in Capsicum.<BR>In order to determine the effective compounds, Capsicum was extracted with chloroformmethanol (2:1) and water and the antioxidant activity of each fraction was estimated by oven test method.<BR>The antioxygenic substances were found in lipids fraction and the active substances were divided into two fractions by silicic acid column chromatography. By thin layer and gas liquid chromatographies, antioxygenic substances in Capsicum were identified as α-tocopherol and cap- saicins. Capsaicins were known as the pungent principles in Capsicum, but the antioxidant activity has not been reported.<BR>It was also proved that both of these substances were effective to the preservation of the carotenoid pigments of Capsicum (capthanthin and capsorbin).

Journal

  • NIPPON SHOKUHIN KOGYO GAKKAISHI

    NIPPON SHOKUHIN KOGYO GAKKAISHI 21(2), 86-89, 1974

    Japanese Society for Food Science and Technology

Codes

  • NII Article ID (NAID)
    130003966681
  • NII NACSIS-CAT ID (NCID)
    AN00192587
  • Text Lang
    UNK
  • ISSN
    0029-0394
  • NDL Article ID
    7618365
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    NDL  J-STAGE 
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