Isolation and Identification of Active Principle in Chinese Cabbage Kimchi Responsible for Antioxidant Effect

배추김치의 dichloromethane 획분으로부터 항산화 물질의 분리 및 동정

  • Lee, Yoon-Mi (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University) ;
  • Kwon, Myung-Ja (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University) ;
  • Kim, Jae-Kon (Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University) ;
  • Suh, Hong-Suk (Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University) ;
  • Choi, Jae-Soo (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Song, Yeong-Ok (Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University)
  • 이윤미 (부산대학교 식품영양학과 및 김치연구소) ;
  • 권명자 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김재곤 (부산대학교 화학과 및 기능성소재 연구소) ;
  • 서홍석 (부산대학교 화학과 및 기능성소재 연구소) ;
  • 최재수 (부경대학교 식품생명공학부) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2004.02.28

Abstract

The active compound responsible fer the anti-oxidant activity in Chinese cabbage kimchi were isolated and identified. The dichloromethane fraction of Chinese cabbage kimchi with the greatest anti-oxidant activity was used. Silica gel column chromatography, Sephadex LH-20 column chromatography, TLC, and Sep-pak catridge were used for isolating the active compounds and IR, EI-MS, GC-MS, $^{1}H-NMR$, $^{13}C-NMR$ were used to identify the structure of the isolated compounds. 3-(4'-Hydroxyl-3',5'-dimethoxyphenyl)propionic acid of molecular weight 226, which had 3.4 times greater free radical scavenging activity than Vit. C and significantly greater anti-oxidant activity against LDL oxidation than the control, was obtained, This active principle may be beneficial in preventing hyperlipidemia and artherosclerosis in human.

Keywords

kimchi;3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid;anti-oxidant;isolation;identification

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