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Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxidant Effect  

Lee, Yoon-Mi (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University)
Kwon, Myung-Ja (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University)
Kim, Jae-Kon (Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University)
Suh, Hong-Suk (Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University)
Choi, Jae-Soo (Faculty of Food Science and Biotechnology, Pukyong National University)
Song, Yeong-Ok (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.1, 2004 , pp. 129-133 More about this Journal
Abstract
The active compound responsible fer the anti-oxidant activity in Chinese cabbage kimchi were isolated and identified. The dichloromethane fraction of Chinese cabbage kimchi with the greatest anti-oxidant activity was used. Silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and Sep-pak catridge were used for isolating the active compounds and IR, EI-MS, GC-MS, $^{1}H-NMR$, $^{13}C-NMR$ were used to identify the structure of the isolated compounds. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid of molecular weight 226, which had 3.4 times greater free radical scavenging activity than Vit. C and significantly greater anti-oxidant activity against LDL oxidation than the control, was obtained, This active principle may be beneficial in preventing hyperlipidemia and artherosclerosis in human.
Keywords
kimchi; 3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid; anti-oxidant; isolation; identification;
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