Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Activity of Phenolic Compounds of Allspice (Pimenta dioica)

  • Son, Yeun-Kyoung (Natural Products Research Institute, Seoul National University) ;
  • Song, Tae-Hee (Department of Food and Nutrition, Baewha Women's College) ;
  • Woo, In-Ae (Department of Food Service Industry, Suwon Women's College) ;
  • Ryu, Hye-Sook (Department of Food and Nutrition, Soongeui Women's College)
  • Published : 2005.03.01
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Abstract

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/sub 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.

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  1. <i>In Vitro</i> Analysis of the Antioxidant Effect of Allspice vol.08, pp.07, 2017, https://doi.org/10.4236/fns.2017.87055