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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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| Published in: | Journal of agricultural and food chemistry 2002-10, Vol.50 (22), p.6501-6503 |
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| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-a445t-72ce649ec6b315ed2de78a5843d726c47e8e9b0757f51fed962f83eb95fcd8bd3 |
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| cites | cdi_FETCH-LOGICAL-a445t-72ce649ec6b315ed2de78a5843d726c47e8e9b0757f51fed962f83eb95fcd8bd3 |
| container_end_page | 6503 |
| container_issue | 22 |
| container_start_page | 6501 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 50 |
| creator | Shimoji, Yumi Tamura, Yoshitaka Nakamura, Yoshimasa Nanda, Kumiko Nishidai, Shoko Nishikawa, Yasushi Ishihara, Nobuhiro Uenakai, Kazuo Ohigashi, Hajime |
| description | 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 |
| doi_str_mv | 10.1021/jf020458f |
| format | article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf020458f</identifier><identifier>PMID: 12381140</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>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</subject><ispartof>Journal of agricultural and food chemistry, 2002-10, Vol.50 (22), p.6501-6503</ispartof><rights>Copyright © 2002 American Chemical Society</rights><rights>2003 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a445t-72ce649ec6b315ed2de78a5843d726c47e8e9b0757f51fed962f83eb95fcd8bd3</citedby><cites>FETCH-LOGICAL-a445t-72ce649ec6b315ed2de78a5843d726c47e8e9b0757f51fed962f83eb95fcd8bd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,776,780,785,786,23909,23910,25118,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14353421$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12381140$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shimoji, Yumi</creatorcontrib><creatorcontrib>Tamura, Yoshitaka</creatorcontrib><creatorcontrib>Nakamura, Yoshimasa</creatorcontrib><creatorcontrib>Nanda, Kumiko</creatorcontrib><creatorcontrib>Nishidai, Shoko</creatorcontrib><creatorcontrib>Nishikawa, Yasushi</creatorcontrib><creatorcontrib>Ishihara, Nobuhiro</creatorcontrib><creatorcontrib>Uenakai, Kazuo</creatorcontrib><creatorcontrib>Ohigashi, Hajime</creatorcontrib><title>Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>Acetic Acid - chemistry</subject><subject>Antioxidants - analysis</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - isolation & purification</subject><subject>Biological and medical sciences</subject><subject>Biphenyl Compounds</subject><subject>Coumaric Acids - analysis</subject><subject>Coumaric Acids - chemistry</subject><subject>Coumaric Acids - isolation & purification</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Free Radical Scavengers - analysis</subject><subject>Free Radical Scavengers - chemistry</subject><subject>Free Radical Scavengers - isolation & purification</subject><subject>Free Radicals - metabolism</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General pharmacology</subject><subject>Japan</subject><subject>Medical sciences</subject><subject>Oryza - chemistry</subject><subject>Pharmacognosy. Homeopathy. Health food</subject><subject>Pharmacology. Drug treatments</subject><subject>Picrates - metabolism</subject><subject>Wines and vinegars</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><recordid>eNptkMFuEzEQhi0EoqFw4AWQLyB62GJ77bVzRCnQhCKipi0SF8trj4PTjb2sdxF9-26VqLn0NNLMp39mPoTeUnJKCaOfNp4wwoXyz9CECkYKQal6jiZkHBZKVPQIvcp5QwhRQpKX6IiyUlHKyQTFeU6N6UOK2ESH5w5iH3ywu1by-Gy5PMeXxo2tBq-s-QdxHeIaz9K2TUN0GYeIvw9dygP-uDCtiZABX8c2NSH_AYcvgwV8EyKsTXfyGr3wpsnwZl-P0fXXL1ez8-Li57f57PNFYTgXfSGZhYpPwVZ1SQU45kAqIxQvnWSV5RIUTGsihfSCenDTinlVQj0V3jpVu_IYfdjltl36O0Du9TZkC00znpeGrCWjilBOR_BkB9rxg9yB120Xtqa705ToB7n6Ue7IvtuHDvUW3IHc2xyB93vA5FGX70y0IR84XoqSs4elxY4LuYf_j3PT3epKllLoq-VKny3Urx-L1W99c8g1NutNGro4unviwHtmBJ0F</recordid><startdate>20021023</startdate><enddate>20021023</enddate><creator>Shimoji, Yumi</creator><creator>Tamura, Yoshitaka</creator><creator>Nakamura, Yoshimasa</creator><creator>Nanda, Kumiko</creator><creator>Nishidai, Shoko</creator><creator>Nishikawa, Yasushi</creator><creator>Ishihara, Nobuhiro</creator><creator>Uenakai, Kazuo</creator><creator>Ohigashi, Hajime</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20021023</creationdate><title>Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)</title><author>Shimoji, Yumi ; Tamura, Yoshitaka ; Nakamura, Yoshimasa ; Nanda, Kumiko ; Nishidai, Shoko ; Nishikawa, Yasushi ; Ishihara, Nobuhiro ; Uenakai, Kazuo ; Ohigashi, Hajime</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a445t-72ce649ec6b315ed2de78a5843d726c47e8e9b0757f51fed962f83eb95fcd8bd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Acetic Acid - chemistry</topic><topic>Antioxidants - analysis</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - isolation & purification</topic><topic>Biological and medical sciences</topic><topic>Biphenyl Compounds</topic><topic>Coumaric Acids - analysis</topic><topic>Coumaric Acids - chemistry</topic><topic>Coumaric Acids - isolation & purification</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Free Radical Scavengers - analysis</topic><topic>Free Radical Scavengers - chemistry</topic><topic>Free Radical Scavengers - isolation & purification</topic><topic>Free Radicals - metabolism</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General pharmacology</topic><topic>Japan</topic><topic>Medical sciences</topic><topic>Oryza - chemistry</topic><topic>Pharmacognosy. Homeopathy. Health food</topic><topic>Pharmacology. Drug treatments</topic><topic>Picrates - metabolism</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shimoji, Yumi</creatorcontrib><creatorcontrib>Tamura, Yoshitaka</creatorcontrib><creatorcontrib>Nakamura, Yoshimasa</creatorcontrib><creatorcontrib>Nanda, Kumiko</creatorcontrib><creatorcontrib>Nishidai, Shoko</creatorcontrib><creatorcontrib>Nishikawa, Yasushi</creatorcontrib><creatorcontrib>Ishihara, Nobuhiro</creatorcontrib><creatorcontrib>Uenakai, Kazuo</creatorcontrib><creatorcontrib>Ohigashi, Hajime</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shimoji, Yumi</au><au>Tamura, Yoshitaka</au><au>Nakamura, Yoshimasa</au><au>Nanda, Kumiko</au><au>Nishidai, Shoko</au><au>Nishikawa, Yasushi</au><au>Ishihara, Nobuhiro</au><au>Uenakai, Kazuo</au><au>Ohigashi, Hajime</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar)</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2002-10-23</date><risdate>2002</risdate><volume>50</volume><issue>22</issue><spage>6501</spage><epage>6503</epage><pages>6501-6503</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>12381140</pmid><doi>10.1021/jf020458f</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 2002-10, Vol.50 (22), p.6501-6503 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_72180141 |
| source | American Chemical Society:Jisc Collections:American Chemical Society Read & Publish Agreement 2022-2024 (Reading list) |
| 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 |
| title | Isolation and Identification of DPPH Radical Scavenging Compounds in Kurosu (Japanese Unpolished Rice Vinegar) |
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