Quantitative Analysis of Yellow Pigment in Takuan-zuke and Their ABTS Radical Cation Scavenging Activity
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- TAKAHASHI Asaka
- Nagano Prefectural College
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- MATSUOKA Hiroki
- Department of Health and Nutrition, Takasaki University of Health and Welfare
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- WATANABE Emi
- Department of Health and Nutrition, Takasaki University of Health and Welfare
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- SHINAGAWA Atsuko
- Department of Health and Nutrition, Takasaki University of Health and Welfare
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- OZAWA Yoshio
- Department of Health and Nutrition, Takasaki University of Health and Welfare
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- YAMADA Yoichi
- Faculty of Education, Utsunomiya University
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- UDA Yasushi
- Department of Bioproductive Sciences, Faculty of Agriculture, Utsunomiya University
Abstract
2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan (TPMT) is the main yellow pigment in salted radish roots (takuan-zuke). In the present study, we investigated the content of 1-(2-thioxopyrrolidin-3yl)-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (TPCC) as a precursor of the yellow pigment and TPMT in commercial takuan-zuke. The total content of stereoisomers was 0.2-36.4 mg/100 g (2-364 ppm) for TPCC, and 0-6.6 mg/100 g (0-66 ppm) for TPMT. TPCC and TPMT showed radical scavenging activity against ABTS radical cation than the classical antioxidant (ascorbic acid and Trolox). The antioxidative activity showed no differences for TPCC stereoisomers, but showed differences for E/Z ratiocontrolled TPMT solutions.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 15 (3), 337-342, 2009
Japanese Society for Food Science and Technology