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Journal of food science and nutrition v.2 no.3, 1997년, pp.191 - 196  

Antioxidative Activity of Acylated Anthocyanin Isolated from Fruit and Vegetables

Park, Sang-Won    (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung   ); Chang, Eun-Ju    (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung   ); Ha, Tae-Youl    (Korea Food Research Institute, Rice Research Group   ); Park, Kyoung-Ho    (Dept. of Food Science and Nutrition, Catholic University of Taegu-Hyosung  );
  • 초록

    The antioxidative activity of seven different acylated anthocyanin pigments isolated from grape, sweet potato, eggplant and red cabbage was evaluated bvy using linoleic acid autoxidation and rat liver microsomal systems. The acylated anthocyanins were isolated and purified by Amberlite SAD-7, ODS and Sephadex LH-20 column omatography, and preparative HPLC. Most of acylated anthocyanisns exhibited antioxidative activity as strong as $\alpha$ -tocoperol, and especially peonidin3-O--(6-O-trans-caffeyl)-2-O-(6-O-trans-feuloylglucopyranosyl)- $\beta$ -D-glucopyranosyl-5-O- $\beta$ -D-glucopyranoside from purple sweet potato showed the strongest activity, comparable to BHA (not significant, p $_4$ / $H_2O$ $_2$ . In particular, malvidin 3-O-(6-O-p-coumaroyl)- $\beta$ -D-glucopyranosde from grape pericarps showed the strongest antioxidant activity, comparable to $\alpha$ -tocopherol (not significant, p


  • 주제어

    acylated anthocyanins .   antioxidative activity .   fruit and vegetables.  

 저자의 다른 논문

  • Park, Sang-Won (12)

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    7. 2000 "Binding Capacity of Chitin and Chitosan to Anthocyanin Pigment Isolated from Purple Perilla Leaves" Journal of food science and nutrition 5 (1): 1~6    
    8. 2000 "백자인(Thuja orientallis L.)으로부터 tyrosinase 저해제의 분리 및 정제" 농산물저장유통학회지 = Journal of the Korean society of post-harvest science & technology of agricultural products 7 (4): 409~413    
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  • Chang, Eun-Ju (8)

  • 하태열 (65)

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