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Identification of Antioxidative Components from Ethanol Extracts of Dalbergia odorifera T.CHEN  

Choi, Ung (Department of Hotel Culinary Arts and Nutrition, Sohae College)
Kim, In-Won (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Baek, Nam-In (Department of Life Science, Oriental Medicals and Processing, Kyunghee University)
Shin, Dong-Hwa (Faculty of Biotechnology (Food Science and Technology Major), Chonbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.5, 2002 , pp. 893-897 More about this Journal
Abstract
The chloroform layer from 75% ethanol extract of Dalbergia odorifera T.CHEN showed strong antioxidative activity on lard and palm oil as tested by Rancimat method. Antioxidative active compound isolated and identified by silica gel column chromatography, thin layer chromatography, mass spectrophotometer, $^1H-NMR$ and $^{13}C-NMR$ was identified as mucronulatol (3(R&S)-3,7-Dihydroxy-2',4-dimethoxyisoflavan). Results of Rancimat method revealed the induction period of Mucronulatol increased longer than those of synthetic antioxidant, BHA and BHT, at the same concentration. Mucronulatol combined with ${\delta}-tocopherol(200ppm)$, and with ascorbic acid (200 ppm) and citric acid (200 ppm) on lard and palm oil, respectively, showed strong synergistic effects.
Keywords
Dalbergia odorifera T.CHEN; Antioxidative activity; mucronulatol;
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