Food Science and Biotechnology

  • 제18권3호
  • /
  • Pages.766-770
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  • 2009
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Phenolic Compounds from the Flower Buds of Camellia japonica

  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Ryu, Hyun-Jung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Ji, Soo-Hyun (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Jung, Kyung-Hee (Jeonnam Biotechnology Research Center) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 발행 : 2009.06.30
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초록

Hot water extracts of Camellia japonica flower buds were found to have the higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the other solvent extracts. Five phenolic compounds were isolated and purified from the ethyl acetate soluble-neutral fraction of hot water extracts by Sephadex LH-20 column chromatography and octadecyl silane-high performance liquid chromatography using the guided assay of DPPH radical scavenging. Based on mass spectrometer and nuclear magnetic resonance, the isolated compounds were identified as p-hydroxybenzaldehyde (1), vanillin (2), dehydroxysynapyl alcohol (3), 7S,7'S,8R,8'R-icariol $A_2$ (4), and (-)-epicatechin (5). Four compounds (1-4) except for 5 were newly identified in this plant. Their DPPH radical scavenging activities as 50% scavenging concentration decreased in order to 5 $(20\;{\mu}M)>{\alpha}-tocopherol$ $(29\;{\mu}M)>4$ $(67\;{\mu}M)>3$ $(72\;{\mu}M)>1=2$ ($>250\;{\mu}M$). These results indicate that the antioxidant effect of the hot water extract of C. japonica flower buds may partially due to 5 isolated phenolic compounds.

키워드

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