ID | 60718 |
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著者 |
Sueishi, Yoshimi
Department of Chemistry, Faculty of Science, Okayama University
ORCID
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publons
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Nii, Risako
Department of Chemistry, Faculty of Science, Okayama University
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抄録 | Olive fruits and leaves are recognized to have great potential as natural sources of antioxidants. The major phenolic antioxidant component in these plant tissues is oleuropein. The antioxidant activity of olive fruits and leaves was evaluated in this study using multiple free‐radical scavenging (MULTIS) methods, wherein we determined the scavenging abilities of different extracts against five reactive oxygen species (ROS; HO·, O2−·, RO·, t‐BuOO·, and 1O2). Raw olive fruits taste bitter and are inedible without undergoing a debittering treatment. Following the NaOH‐debittering process, the radical scavenging activity of olives decreased by 90%. The MULTIS measurements indicated that oleuropein and hydroxytyrosol are responsible for the radical scavenging activity of olive fruits. Furthermore, we evaluated the radical scavenging profiles of olive leaf extracts against five ROS and found significant seasonal variations in their antioxidant activities. Leaves picked in August possessed greater radical scavenging abilities (180% to 410% for different ROS) than those picked in the cold season (December and February). In roasted olive leaves, we found marked increases (230% to 300% and 180% to 220%) in the antioxidant activities of Maillard reaction products against RO· and t‐BuOO·, respectively. This study presented a useful comparative analysis of the antioxidant capacities of food against various types of ROS.
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キーワード | antioxidant capacity
fruit extract
leaf extract
MULTIS
olive
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備考 | This is an Accepted Manuscript of an article published by Wiley.
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発行日 | 2020-08-25
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出版物タイトル |
Journal of Food Science
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巻 | 85巻
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号 | 9号
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出版者 | Wiley
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開始ページ | 2737
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終了ページ | 2744
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ISSN | 0022-1147
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NCID | AA00698289
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資料タイプ |
学術雑誌論文
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言語 |
英語
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OAI-PMH Set |
岡山大学
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論文のバージョン | author
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DOI | |
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関連URL | isVersionOf https://doi.org/10.1111/1750-3841.15388
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