Production of new antioxidant compound from mycosporine-like amino acid, porphyra-334 by heat treatment
In this study, we evaluated the antioxidant activity (diphenylpicrylhydrazyl (DPPH)-radical scavenging activity) of the low-molecular weight fraction of water-soluble Susabinori ( Porphyra yezoensis) extract (LMF). DPPH-radical scavenging activity of LMF (65.5 μmol-Trolox eq/ml) was enhanced at temp...
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Veröffentlicht in: | Food chemistry 2009-04, Vol.113 (4), p.1127-1132 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | In this study, we evaluated the antioxidant activity (diphenylpicrylhydrazyl (DPPH)-radical scavenging activity) of the low-molecular weight fraction of water-soluble Susabinori (
Porphyra yezoensis) extract (LMF). DPPH-radical scavenging activity of LMF (65.5
μmol-Trolox eq/ml) was enhanced at temperatures over 100
°C (1.4, 2.0 and 2.4 times higher at 100, 110 and 120
°C, respectively). As a result of HPLC separations, a newly produced peak was observed in heat treated LMF, while a marked decrease of another peak was found after heat treatment of LMF. The decreased peak was identified as porphyra-334, which is a typical mycosporine-like amino acid, by ESI/MS
n
analysis (protonated molecule [M
+
H]
+ at
m/
z 347.1 and its fragment ion 303.1). The newly produced compound with [M
+
H]
+ at
m/
z 329.1 was found to be a dehydrated compound of porhyra-334. The compound exhibited an extremely high-IC
50 value of 10.1
μg/ml in DPPH-radical scavenging activity, compared to porphyra-334 (>1000
μg/ml). |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2008.08.087 |