Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Isolation and Identification of Antioxidative Compounds 3,4-Dihydroxybenzoic acid from Black Onion

흑양파로부터 항산화 활성 물질인 3,4-Dihydroxybenzoic acid의 분리 및 동정

  • Yang, Ya-Ru (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Cho, Jeong-Yong (Department of Food Engineering and Salt Biotechnology Research Center, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 양아여 (목포대학교 식품공학과 및 식품산업지역혁신센터) ;
  • 조정용 (목포대학교 식품공학과 및 천일염생명과학연구소) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업지역혁신센터)
  • Received : 2011.10.17
  • Accepted : 2012.03.02
  • Published : 2012.04.30
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Abstract

The antioxidant substance in black onion was identified. The assays that used 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazo line-6-sulphonic acid) ($ABTS^+$) radicals showed that the ethyl acetate fraction of black onion methanol extract had a higher level of radical-scavenging activity than the other fractions. Two antioxidative compounds were purified and isolated from the ethyl acetate fraction via column chromatographies of silica gel and Sephadex LH-20 using the guided DPPH radical-scavenging assay. The isolated compounds were identified as 3,4-dihydroxybenzoic acid (1) and quercetin (2) based on mass spectrometry and nuclear magnetic resonance. The isolated compounds showed a high level of DPPH and ABTS+ radical-scavenging activity. Compound 2 had a higher level of radical-scavenging activity than 1.

양파의 매운 맛과 냄새를 감소시켜 섭취가 용이하도록 제조된 흑양파가 항산화 활성이 있다고 보고되어있어서 흑양파로부터 항산화 활성물질을 구명하고자 하였다. 흑양파 MeOH 추출물을 용매분획하여 얻어진 분획물들 중 EtOAc층이 높은 DPPH와 $ABTS^+$ radical scavenging 활성이 있었다. 그래서 EtOAc층을 silica gel과 Sephadex LH-20 등의 column chromatography를 이용하여 2종의 항산화 활성물질을 분리하였다. 단리한 이들 화합물을 대상으로 ESI-MS 및 NMR 분석을 통하여 3,4-dihydroxybenzoic acid (1)와 quercetin (2)로 각각 동정하였다. 이 화합물들은 $ABTS^+$ 및 DPPH radical scavenging 활성이 있었으며, 화합물 2는 화합물 1에 비해 더 높은 radical scavenging 활성이 있었다.

Keywords

References

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