Antioxidative Properties of Procyanidins B-1 and B-3 from Azuki Beans in Aqueous Systems(Food & Nutrition)

概要

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Two kinds of dimeric procyanidins were isolated in pure form from azuki beans by preparative HPLC. They were identified as procyanidins B-1 and B-3, on the basis of their UV, IRFAB-MS and ^1H-NMR spectra, and an analysis of the acid hydrolyzed products. The procyanidins were evaluated as antioxidants for linoleic acid in an aqueous linoleic acid-β-carotene model system. In the range of the tested concentrations (5×10^<-5>〜100×10^<-5>%) and pH values (7〜9), they showed remarkable antioxidative actibities. Their activities were much stronger than those of such commercially available natural antioxidants as ascorbic acid, γ-oryzanol, gallic acid, L-tryptophan, (+)-catechin and D-α-tocopherol. The hydrogen- or electron-donating activities of procyanidins to the DPPH radical in a 50% ethanol solution were also stronger than those of ascorbic acid and D-α-tocopherol.
1988-11-23