Antioxidant Activity and Constituents of Propolis Collected in Various Areas of Korea
-
- Mok-Ryeon Ahn
- Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan, and Department of Food Science, Dong-A University, 840 Hadan 2-dong, Saha-gu, Busan 604-714, Korea
-
- Shigenori Kumazawa
- Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan, and Department of Food Science, Dong-A University, 840 Hadan 2-dong, Saha-gu, Busan 604-714, Korea
-
- Tomoko Hamasaka
- Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan, and Department of Food Science, Dong-A University, 840 Hadan 2-dong, Saha-gu, Busan 604-714, Korea
-
- Keuk-Seung Bang
- Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan, and Department of Food Science, Dong-A University, 840 Hadan 2-dong, Saha-gu, Busan 604-714, Korea
-
- Tsutomu Nakayama
- Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Shizuoka 422-8526, Japan, and Department of Food Science, Dong-A University, 840 Hadan 2-dong, Saha-gu, Busan 604-714, Korea
書誌事項
- 公開日
- 2004-11-02
- DOI
-
- 10.1021/jf048726s
- 公開者
- American Chemical Society (ACS)
この論文をさがす
説明
Propolis is a resinous substance collected by honeybees from various plant sources. The composition of propolis depends on time, vegetation, and the area of collection. This study examined the antioxidant activity of propolis from various areas of Korea: Chilgok, Cheongju, Geochang, Muju, Pocheon, and Sangju. Ethanol extracts of propolis (EEP) were prepared and evaluated for their antioxidant activity by beta-carotene bleaching, 1,1-diphenyl-2-picrylhydrazyl free radical scavenging, and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assays. Furthermore, the major constituents in EEP were identified by high-performance liquid chromatography analysis with a photodiode array and mass spectrometric detection, and each component was quantitatively analyzed. EEP from Cheongju and Muju had relatively strong antioxidant activity accompanied by high total polyphenol contents. Propolis from Cheongju contained large amounts of antioxidative compounds, such as caffeic acid, kaempferol, and phenethyl caffeate. On the other hand, propolis from Pocheon had compounds not seen in propolis from other areas.
収録刊行物
-
- Journal of Agricultural and Food Chemistry
-
Journal of Agricultural and Food Chemistry 52 (24), 7286-7292, 2004-11-02
American Chemical Society (ACS)
