Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit

作者：Yamazaki Eiji^*; Inagaki Minoru; Kurita Osamu; Inoue Tetsuji

来源：Food Chemistry, 2007, 100(1): 171-177.

DOI：10.1016/j.foodchem.2005.09.036

• Japanese pepper
• antioxidant
• 1,1-diphenyl-2-picrylhydrazyl
• hyperoside
• quercitrin

Antioxidants were extracted from Japanese pepper (Zanthoxylum piperitum DC.) fruit and characterized. The antioxidant activity of the methanol extract from Japanese pepper fruit was found to be equal to that of alpha-tocopherol and stable under heat treatment. The main compounds that gave a significant antioxidant activity from the methanol extract were identified to be hyperoside (quercetin-3-O-galactoside) and quercitrin (quercetin-3-O-rhamnoside) as determined by HPLC, mass spectrometry, UV/Vis spectroscopy, and TLC. Radical-scavenging activities of hyperoside and quercitrin from Japanese pepper fruit were evaluated using the 1,1-diphenyl-2-pic-rylhydrazyl (DPPH) method. As a result, hyperoside and quercitrin scavenged DPPH radical strongly with IC50 values of 16 and 18 mu M, respectively. These observations show the presence of strong antioxidants, namely hyperoside and quercitrin in Japanese pepper fruit.

• 出版日期2007