Antioxidative Activity of Phenolic Compounds of Allspice (Pimenta dioica)

Antioxidative Activity of Phenolic Compounds of Allspice (Pimenta dioica)

The flavonoids kaempherol and epicatechin, and a proanthocyanidin fraction were isolated from the seed of allspice (Pimenta dioica). Their structures were determined by chemical and spectral analyses. Antioxidant activities of kaempherol, epicatechin and the proanthocyanidin fraction were tested usi...

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Veröffentlicht in:Journal of food science and nutrition (Pusan, Korea : 2003) Korea : 2003), 2005-03, Vol.10 (1)
Hauptverfasser: Son, Y.K. (Seoul National University, Seoul, Republic of Korea), Song, T.H. (Baewha Women's College, Seoul, Republic of Korea), E-mail: gem@baewha.ac.kr, Woo, I.A. (Suwon Women's College, Suwon, Republic of Korea), Ryu, H.S. (Soongeui Women's College, Seoul, Republic of Korea)
Format: Artikel
Sprache:eng
Schlagworte:
ALLSPICE
antioxidant activity
DPPH
epicatechin
FLAVONOIDE
FLAVONOIDES
FLAVONOIDS
kaempherol
PIMENT DE LA JAMAIQUE
PIMENTA DIOICA
PIMIENTA INGLESA
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Zusammenfassung:The flavonoids kaempherol and epicatechin, and a proanthocyanidin fraction were isolated from the seed of allspice (Pimenta dioica). Their structures were determined by chemical and spectral analyses. Antioxidant activities of kaempherol, epicatechin and the proanthocyanidin fraction were tested using the reaction with the stable radical diphenyl-p-picrylhydrazyl (DPPH) and exhibited IC∧50 values of 7.83, 4.27 and 2.92 g/mL, respectively. These results demonstrate that allspice proanthocyanidins and flavonoids might act as effective antioxidants.
ISSN:1226-332X