Isolation and Identification of Antioxidative Compounds 3,4-Dihydroxybenzoic acid from Black Onion
흑양파로부터 항산화 활성 물질인 3,4-Dihydroxybenzoic acid의 분리 및 동정

Ya-Ru Yang, Jeong-Yong Cho, Yang-Kyun Park
2012 Korean Journal of Food Preservation  
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
more » ... uided 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. Key words:Allium cepa L, black onion, antioxidative activity, 3,4-dihydroxybenzoic acid, quercetin 서 론 1) 양파(Allium cepa L.)는 백합과의 파속 식물이며, 내한성 식물체로 다양한 기후조건에서 생육할 수 있어 거의 전 세계에서 재배되며, 마늘과 함께 한국의 대표적인 향신채 소로 사용되어 왔다(1). 양파에는 diallyl disulfide, allyl propyl disulfide와 같은 함황화합물과 quercetin, rutin, kaempferol 등의 flavonoid계 화합물이 다량 함유되어 있어 서 항산화, 항암, 항고혈압, 항동맥경화 등에 효과가 있는 것으로 보고되어 있다
doi:10.11002/kjfp.2012.19.2.229 fatcat:th7hsm7jbzfqliwhzyjbgtu6au