Radical Scavenging Properties of Roasted Egoma (Perilla frutescens var. frutescens) Oils and Identification of Their Characteristic Scavengers

• MASUDA Akiko

  Faculty of Human Life Science, Shikoku University

• HIDAKA Kayo

  Graduate School of Human Life Science, Osaka City University

• HONDA Sari

  Graduate School of Human Life Science, Osaka City University

• TANIGUCHI Asami

  Graduate School of Human Life Science, Osaka City University

• DOI Sayaka

  Graduate School of Human Life Science, Osaka City University

• MASUDA Toshiya

  Graduate School of Human Life Science, Osaka City University

書誌事項

タイトル別名

• Radical Scavenging Properties of Roasted Egoma (<i>Perilla frutescens</i> var. <i>frutescens</i>) Oils and Identification of Their Characteristic Scavengers

抄録

The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oils was higher than that of unroasted oils, and the activity of methanol-water extracts from the roasted egoma oils was significantly higher than that of unroasted oils. The antiradical activity of the methanol-water fractions was strongly correlated to that of whole oils (r=0.72) and the color depth of oils (r=0.93), which was an index of roasting. Fractionation of the methanol-water extract of a roasted egoma oil according to molecular size using ultra membrane filters revealed that the fraction under 3 kDa had the strongest radical scavenging activity. Subsequent preparative HPLC separation using an ODS column also revealed that the second fraction was the most active. Our HPLC analytical method for DPPH radical scavengers in complex mixtures detected four strong radical scavenger peaks in the fraction. Among the detected peaks, two peaks were determined to be derived from rosmarinic acid and luteolin by comparison with the retention times and UV spectra of the authentic samples, and the other two compounds could not be identified because no characteristic UV spectra were observed. These identified polyphenols (rosmarinic acid and luteolin) have been reported to be present in the non-oily part of egoma seeds. They probably migrated to the oily part during the egoma oil roasting process.

収録刊行物

• Ｊｏｕｒｎａｌ　ｏｆ　Ｎｕｔｒｉｔｉｏｎａｌ　Ｓｃｉｅｎｃｅ　ａｎｄ　Ｖｉｔａｍｉｎｏｌｏｇｙ

  Ｊｏｕｒｎａｌ　ｏｆ　Ｎｕｔｒｉｔｉｏｎａｌ　Ｓｃｉｅｎｃｅ　ａｎｄ　Ｖｉｔａｍｉｎｏｌｏｇｙ 64 (6), 466-472, 2018-12-31

  一般財団法人 学会誌刊行センター

キーワード

• roasted egoma oil
• <i>Perilla frutescens</i> var. <i>frutescens</i>
• radical scavenger
• rosmarinic acid
• luteolin

詳細情報

• CRID: 1390845713035681024
• NII論文ID: 130007599105
• NII書誌ID: AA00703822
• DOI: 10.3177/jnsv.64.466
• ISSN: 18817742
• ISSN: 03014800
• NDL書誌ID: 029399318
• PubMed: 30606969
• Web Site: http://id.ndl.go.jp/bib/029399318
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I029399318
• Web Site: https://www.jstage.jst.go.jp/article/jnsv/64/6/64_466/_pdf
• Web Site: https://search.jamas.or.jp/link/ui/2019242830
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
  • KAKEN
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