Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)

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• 作者：Yumi Shimoji ; Yoshitaka Tamura ; Yoshimasa Nakamura ; Kumiko Nanda ; Shoko Nishidai ; Yasushi Nishikawa ; Nobuhiro Ishihara ; Kazuo Uenakai ; and Hajime Ohigashi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2002
• 出版时间：October 23, 2002
• 年：2002
• 卷：50
• 期：22
• 页码：6501 - 6503
• 全文大小：59K
• 年卷期：v.50,no.22(October 23, 2002)
• ISSN：1520-5118

文摘

Dihydroferulic acid (DFA) and dihydrosinapic acid (DSA) were isolated from Kurosu (unpolished ricevinegar) as the major constituents responsible for Kurosu's radical scavenging activity. The levels ofantioxidative activity of DFA and DSA in DPPH radical scavenging were higher than those of theirrespective structurally related compounds, ferulic acid and sinapic acid. The concentrations of DFAand DSA were low in common rice vinegar (polished rice vinegar), suggesting that Kurosu is moreadvantageous than rice vinegars as an antioxidative food item. As the concentrations of DFA andDSA were low in unpolished rice, too, these acids are thought to be produced in Kurosu through theprocess of the fermentation from ferulic acid and sinapic acid, respectively.Keywords: Antioxidative activity; Kurosu; vinegar; dihydroferulic acid; dihydrosinapic acid