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http://dx.doi.org/10.3746/jkfn.2010.39.8.1137

Isolation and Identification of Antioxidative Compounds in Fermented Glasswort (Salicornia herbacea L.) Juice  

Cho, Jeong-Yong (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Park, Sun-Young (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Shin, Mi-Jeong (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Gao, Tian-Cheng (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Moon, Jae-Hak (Dept. of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Ham, Kyung-Sik (Dept. of Food Engineering and Solar Salt Biotechnology Research Center, Mokpo National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.8, 2010 , pp. 1137-1142 More about this Journal
Abstract
The chloroform layer of fermented glasswort (Salicornia herbacea) juice was found to have higher radical-scavenging activity than the other layers by the assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) ($ABTS^+$) radicals. Two antioxidative compounds were isolated and purified from the chloroform layer by Sephadex LH-20 column chromatography using the guided assay of DPPH radical scavenging. Based on mass spectrometer and nuclear magnetic resonance, the isolated compounds were identified as cirsiumaldehyde (1) and chrysoeriol (2). This is the first study to report the presence of those compounds in fermented glasswort juice. Compound 2 showed higher radical-scavenging activity than 1.
Keywords
fermented glasswort; Salicornia herbacea; antioxidant; cirsiumaldehyde; chrysoeriol;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 1
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