Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
スポンサーリンク
概要
- 論文の詳細を見る
Niihime fruit, produced in the coastal area of the Sea of Kumano in Mie prefecture, is a new sour citrus fruit. This is the first study to examine the characteristics of the flavonoids in niihime fruit. The content of flavonoids in the juice and peel of niihime fruit was determined by HPLC and their distribution was examined in comparison with seven other species of sour citrus fruits. Niihime fruit was found to contain a comparatively high quantity of bioactive flavonoids of the flavanone glycosides with rutinose sugar chain such as eriocitrin and hesperidin as well as the polymethoxyflavones such as nobiletin and tangeretin. The peel extract of niihime fruit exhibited comparatively high antioxidative activity among sour citrus fruits using the DPPH radical scavenging assay. Furthermore, the flavonoids eluted from niihime fruit by over time in hot and cold solutions of water, 5% ethanol, and 25% ethanol, which are commonly used in the field of food processing and cooking, were examined. The flavonoids eluted from niihime fruit in hot 25% ethanol solution was highest content in solutions, and the content of flavonoids eluted in 5min was an approximate half of content eluted in 60min. The flavanone glycosides, eriocitrin and hesperidin, were eluted in higher contents in hot solutions than in cold solutions. The polymethoxyflavones, nobiletin and tangeretin, were eluted to some extent in hot 5% ethanol but were found in low contents in cold solutions. The highest contents were eluted in hot 25% ethanol. The difference in the elution properties between flavanone glycosides and polymethoxyflavones is considered to be a result of their hydrophobic properties. The scavenging activity of DPPH radical for eluates was shown to increase over time, and the activity was suggested to be related to the elution content of eriocitrin, which is an antioxidant in niihime fruit. This study showed that niihime fruit contains a comparative abundance of bioactive flavonoids and these flavonoids are able to be eluted using hot solutions of water and ethanol.
- 社団法人 日本食品科学工学会の論文
- 2006-08-01
著者
-
MIYAKE Yoshiaki
Faculty of Human Wellness, Tokaigakuen University
-
Miyake Yoshiaki
Faculty Of Human Wellness Tokaigakuen University
関連論文
- Effect of Sesame Lignans on TNF-α-Induced Expression of Adhesion Molecules in Endothelial Cells
- Heterologous Expression and Catalytic Properties of the C-Terminal Domain of Starfish Cdc25 Dual-Specificity Phosphatase, a Cell Cycle Regulator
- Revised Sequence and Expression of Cyclin B cDNA from the Starfish Asterina pectinfera
- Hydrolytic Activity of α-Mannosidase against Deoxy Derivatives of p-Nitrophenyl α-D-Mannopyranoside
- New Potent Antioxidative Hydroxyflavanones Produced with Aspergillus saitoi from Flavanone Glycoside in Citrus Fruit(Food & Nutrition Science)
- Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion
- Difference in Plasma Metabolite Concentration after Ingestion of Lemon Flavonoids and Their Aglycones in Humans
- Radical-Scavenging Activity in vitro of Lemon Peel Fermented with Aspergillus saitoi and Its Suppressive Effect against Exercise-Induced Oxidative Damage in Rat Liver
- Apoptosis Induced by the Flavonoid from Lemon Fruit (Citrus limon BURM. f.) and Its Metabolites in HL-60 Cells
- Combined Action of Purothionin and Thioredoxin on the Refolding of Recombinant Pro-urokinase(Biological Chemistry)
- Enhanced Stability of Protein Foam Due to Disulfide Bond Formation Just after Foaming(Food & Nutrition)
- Thioredoxin-catalyzed Refolding of Recombinant Protein: Refolding of Human Pro-urokinase(Biological Chemistry)
- Effects of Protein Disulfide-isomerase on the Refolding of Human Pro-urokinase Cloned and Expressed in Escherichia coli(Biological Chemistry)
- Characteristics of Flavonoids in Niihime Fruit - a New Sour Citrus Fruit
- Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
- Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
- Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods
- Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Effect of Sesame Lignans on TNF-α-Induced Expression of Adhesion Molecules in Endothelial Cells
- Peroxynitrite Scavengers Produced by Filamentous Fungus Used in the Katsuobushi Manufacturing Process
- Evaluation of Flavoglaucin, Its Derivatives and Pyranonigrins Produced by Molds Used in Fermented Foods for Inhibiting Tumor Promotion
- Antioxidants Produced by Eurotium herbariorum of Filamentous Fungi Used for the Manufacture of Karebushi, Dried Bonito (Katsuobushi)
- Antioxidative Pyranonigrins in Rice Mold Starters and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods
- Isolation of Antioxidative Phenolic Glucosides from Lemon Juice and Their Suppressive Effect on the Expression of Blood Adhesion Molecules
- Effects of Citric Acid and Lemon Juice on Iron Absorption and Improvement of Anemia in Iron-Deficient Rats