Phytochemical analysis of the leaf of the blackcurrant (Aomori Cassis) “Ribes nigrum L.” and the antioxidant effect of catechins

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  • 青森カシス “Ribes nigrum L.” の葉の植物化学的分析およびカテキン類の抗酸化作用について

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The volatile oil from the leaf of the blackcurrant (Aomori Cassis) was obtained by hydrodistillation and the floral water (aromatic distilled-water) was extracted with hexane. Analysis of the components by flame ionization detector-gas chromatography and mass spectrometer-gas chromatography identified 39 components in the oil, of which sabinene (32.9%), cis-, trans-ocimenes (15.3%), and 3-carene (11.6%) were the major. In contrast, principal components of the floral water of black currant were terpinen-4-ol (41.0%), followed by β-caryophyllene (7.8%) and 3-carene (5.9%). Investigation of the antioxidant effects of five kinds of catechins revealed strong antioxidant activity,suggesting that these might be suitable for development as radical scavengers

弘前医療福祉大学紀要, 8(1), p.15-23, 2017

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