Identification of Antioxidative Compounds from Stevia (Stevia rebaudiana)

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  • ステビア中の抗酸化性物質の同定
  • ステビア チュウ ノ コウサンカセイ ブッシツ ノ ドウテイ
  • Identification of antioxidative compounds from Stevia

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Stevia (Stevia rebaudiana), a well-known sweet herb, has been reported to have potent antioxidant activity. Methanolic extract of Stevia was fractionated and subsequently purified according to the results of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay, producing three active compounds. Structural analysis of these compounds revealed that they were 3,4-dicaffeolylquinic acid, 3,5-dicaffeolylquinic acid and quercetin-3-O-α-rhamnopyranoside. Their antioxidant activity was measured using a radical initiator AAPH 2,2′-azobis(2-amidinopropane)hydrochloride -induced lipid oxidation system. While their activity was not as high as that of trolox, the three isolated compounds exhibited potent antioxidant activity at a concentration of 60μmol/l.

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