Isolation of Antioxidative Components of Perillae semen

자소자 항산화성분의 분리

  • Kim, Yong-Jae (Department of Food Science & Technology, Chonbuk National University) ;
  • Kim, Choong-Ki (Department of Food Science & Technology, Chonbuk National University) ;
  • Kwon, Yong-Ju (Department of Food Science & Technology, Chonbuk National University)
  • 김용재 (전북대학교 식품공학과) ;
  • 김충기 (전북대학교 식품공학과) ;
  • 권용주 (전북대학교 식품공학과)
  • Published : 1997.02.01

Abstract

Free phenolic acids (FPA), soluble phenolic acid esters (SPA) and insoluble-bound phenolic acids (IPA) were extracted from defatted Perillae semen flour and the antioxidative components in FPA extract was separated by column chromatography and HPLC. Total phenolic content of defatted Perillae semen flour was 0.38% as chlorogenic acid and each percent ratio of the content of FPA, SPA and IPA to total phenolic content was 71.1%, 15.8% and 13.1%, respectively. The antioxidative activity was compared by measuring of electron donating ability (EDA) and thiobarbituric acid value (linoleic acid substrates). The FPA extract was showed the highest antioxidative activity among the three kinds of phenolic extracts. The FPA extract showing the highest antioxidative activity was separated by silica gel column chromatography and then the separated fractions were compared in terms of antioxidative activity. The fractions of acetone : methanol (8 : 2) showing the highest antioxidative activity was further separated by HPLC. Five fractions (F-I, F-II, F-III, F-IV and F-V) were observed on the HPLC chromatogram and F-I fraction showed the highest antioxidative activity.

Keywords

defatted Perillae semen;free phenolic acids;antioxidative components