Antioxidant Activity and Constituents of Propolis Collected in Various Areas of Japan

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概要

• 論文の詳細を見る

• Propolis is a resinous substance collected by honeybees from various plant sources. We examined the antioxidant activity of Japanese propolis from various areas of Japan: Hokkaido, Akita (Minamiakita and Kazuno), Fukushima (Aizuwakamatsu and Futaba), Gifu, Nagano, Tokyo, Kanagawa, Shizuoka, Okayama, Tottori, Fukuoka and Okinawa. We prepared ethanol extracts of propolis (EEP), and evaluated the antioxidant activity of EEP samples by the β-carotene bleaching and 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assay systems. Further, we identified the major constituents in EEP by HPLC analysis by a photodiode array (PDA) and mass spectrometric (MS) detection, and quantitatively analyzed each component. EEP from Akita (Minamiakita) and Okinawa had relatively strong antioxidant activity, and was correlated with total polyphenol contents. Propolis from Akita (Minamiakita) contained large amounts of the antioxidative compounds, caffeic acid and phenethyl caffeate. Propolis from Okinawa appeared to have antioxidants not seen in propolis from other areas.

• 社団法人　日本食品科学工学会の論文
• 2004-02-01

著者

• Kumazawa S

  Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And

• Kumazawa S

  School Of Food And Nutritional Sciences University Of Shizuoka

• Kumazawa Shigenori

  静岡県立大学 食品栄養科学部

• NAKAYAMA Tsutomu

  Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit

• Fujimoto Takunori

  Japan Propolis Conference

• Nakayama Tsutomu

  School of Food and Nutritional Sciences, University of Shizuoka

• HAMASAKA Tomoko

  Laboratory of Functional Food Science and COE Program in the 21st Century, School of Food and Nutrit

• Kumazawa Shigenori

  Mcc-group Science & Technology Research Center Mitsubishi Chemical Corporation

• Kumazawa Shigenori

  Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti

• Kumazawa Shigenori

  School Of Food And Nutritional Sciences And Coe Program Of 21st Century University Of Shizuoka

• Hamasaka Tomoko

  Laboratory Of Functional Food Science And Coe Program In The 21st Century Department Of Food And Nut

• Nakayama Tsutomu

  Laboratory Of Functional Food Science And Coe Program In The 21st Century School Of Food And Nutriti

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