Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)

Dihydroferulic acid (DFA) and dihydrosinapic acid (DSA) were isolated from Kurosu (unpolished rice vinegar) as the major constituents responsible for Kurosu's radical scavenging activity. The levels of antioxidative activity of DFA and DSA in DPPH radical scavenging were higher than those of th...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2002-10, Vol.50 (22), p.6501-6503
Main Authors: Shimoji, Yumi, Tamura, Yoshitaka, Nakamura, Yoshimasa, Nanda, Kumiko, Nishidai, Shoko, Nishikawa, Yasushi, Ishihara, Nobuhiro, Uenakai, Kazuo, Ohigashi, Hajime
Format: Article
Language:English
Subjects:
Acetic Acid - chemistry
Antioxidants - analysis
Antioxidants - chemistry
Antioxidants - isolation & purification
Biological and medical sciences
Biphenyl Compounds
Coumaric Acids - analysis
Coumaric Acids - chemistry
Coumaric Acids - isolation & purification
Fermentation
Fermented food industries
Food industries
Free Radical Scavengers - analysis
Free Radical Scavengers - chemistry
Free Radical Scavengers - isolation & purification
Free Radicals - metabolism
Fundamental and applied biological sciences. Psychology
General pharmacology
Japan
Medical sciences
Oryza - chemistry
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Picrates - metabolism
Wines and vinegars
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Summary:Dihydroferulic acid (DFA) and dihydrosinapic acid (DSA) were isolated from Kurosu (unpolished rice vinegar) as the major constituents responsible for Kurosu's radical scavenging activity. The levels of antioxidative activity of DFA and DSA in DPPH radical scavenging were higher than those of their respective structurally related compounds, ferulic acid and sinapic acid. The concentrations of DFA and DSA were low in common rice vinegar (polished rice vinegar), suggesting that Kurosu is more advantageous than rice vinegars as an antioxidative food item. As the concentrations of DFA and DSA were low in unpolished rice, too, these acids are thought to be produced in Kurosu through the process of the fermentation from ferulic acid and sinapic acid, respectively. Keywords: Antioxidative activity; Kurosu; vinegar; dihydroferulic acid; dihydrosinapic acid
ISSN:0021-8561
1520-5118
DOI:10.1021/jf020458f