Food Science and Biotechnology

, Volume 22, Issue 6, pp 1547–1557 | Cite as

Isolation and identification of antioxidative compounds and their activities from Suaeda japonica

  • Jeong-Yong Cho
  • Xing Yang
  • Kyung-Hee Park
  • Hye Jin Park
  • Sun-Young Park
  • Jae-Hak Moon
  • Kyung-Sik Ham
Research Article
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Abstract

The ethyl acetate (EtOAc) and chloroform (CHCl3) layers obtained after solvent fractionation of a H2O suspension of powdered Suaeda japonica juice showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicalscavenging activity than other layers. Eighteen compounds were purified and isolated from the EtOAc and CHCl3 layers using chromatography following DPPH radicalscavenging assay. These compounds were identified as dihydroferulic acid methyl ester (1), pyrocatechol (2), syringic acid (3), apigenin (4), isorhamnetin (5), kaempferol (6), dihydroferulic acid (7), vanillic acid (8), 4-hydroxybenzoic acid (9), acetophlorglucine (10), homoeriodictyol (11), naringenin (12), quercetin (13), luteolin (14), 9-epiblumenol C (15), scopoletin (16), dihydroisorhamnetin (17), and chrysoeriol (18). The structures of these compounds were determined by mass spectrometry and nuclear magnetic resonance analyses. The isolated compounds were newly identified from this plant. Compounds 13 and 14 exhibited higher DPPH radical-scavenging activity and an inhibition effect against ferric ion-induced lipid oxidation of rat liver when compared to α-tocopherol and other compounds.

Keywords

Suaeda japonica antioxidant flavonoid phenolics DPPH radical-scavenging activity 
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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Jeong-Yong Cho
    • 1
  • Xing Yang
    • 1
  • Kyung-Hee Park
    • 1
  • Hye Jin Park
    • 1
  • Sun-Young Park
    • 1
  • Jae-Hak Moon
    • 2
  • Kyung-Sik Ham
    • 1
  1. 1.Department of Food Science & Biotechnology, and Solar Salt Biotechnology Research CenterMokpo National UniversityMuan, JeonnamKorea
  2. 2.Department of Food Science & Technology, and Functional Food Research CenterChonnam National UniversityGwangjuKorea

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