Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum

Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluate...

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Published in:Foods 2023-09, Vol.12 (18), p.3444
Main Authors: Mitani, Takahiko, Yawata, Yasuko, Yamamoto, Nami, Okuno, Yoshiharu, Sakamoto, Hidefumi, Nishide, Mitsunori, Kayano, Shin-ichi
Format: Article
Language:English
Subjects:
Accelerated tests
Acids
Antioxidants
Beverages
Chemicals
Chromatography
Cosmetics
Ethanol
Fatty acids
Food science
Gallic acid
Hesperidin
hydroxy-α-sanshool
Low concentrations
Membrane separation
Motility
N-alkylamide
Naringenin
Pericarp
Phenolic acids
Phenols
Quercetin
sanshools
stability
Tocopherol
Zanthoxylum
Zanthoxylum piperitum
α-tocopherol
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Summary:Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus Zanthoxylum in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12183444