Antioxidative polyphenols from berries of Pimenta dioica

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Miyajima, Yoshiko | Kikuzaki, Hiroe | Hisamoto, Masashi | Nakatani, Nobuji

Affiliations: Division of Food and Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi, Osaka 558-8585, Japan

Note: [] Corresponding author. Tel.: +81 6 6605 2812; Fax: +81 6 6605 3086; E-mail: kikuzaki@life.osaka-cu.ac.jp

Abstract: The ethyl acetate-soluble part of allspice, berries of Pimenta dioica, showed strong antioxidant activity and radical-scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. From the ethyl acetate-soluble part, two new compounds, 5-galloyloxy-3,4-dihydroxypentanoic acid and 5-(5-carboxymethyl-2-oxocyclopentyl)-3Z-pentenyl 6-O-galloyl-β-D-glucoside were isolated together with 11 known polyphenols by repeated column chromatography. Their structures were elucidated on the basis of MS and various NMR spectroscopic data.All isolated compounds were evaluated for antioxidative effects on oxidation of methyl linoleate under aeration and heating, and on peroxidation of liposome induced by 2,2'-azobis-(2-amidinopropane)dihydrocloride (AAPH) as a water-soluble initiator along with their radical-scavenging activity against DPPH. Quercetin and its glycosides showed remarkable activity for scavenging DPPH radical and inhibiting peroxidation of liposome. Two new compounds also exhibited strong DPPH radical-scavenging activity and inhibitory effect on the peroxidation of liposome as myricetin.

Keywords: Pimenta dioica, allspice, antioxidant, DPPH radical, polyphenol, liposome

Journal: BioFactors, vol. 22, no. 1-4, pp. 301-303, 2004