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Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1942/
JAFC-09-06
 
Title Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity.
 
Creator Jayaprakasha, G. K.
Ohnishi Kameyama, Mayumi
Ono, Hiroshi
Yoshida, Mitsuru
Jaganmohan Rao, L.
 
Subject 30 Spices/Condiments
32 Antioxidants
 
Description Defatted cinnamon fruit powder was successively extracted with benzene ethyl acetate, acetone, MeOH, and water. The concentrated water extract contained the maximum amount of phenolics and showed the highest antioxidant activities. Hence, it was fractionated by Diaion HP-20SS, Diaion HP-20, and Sephadex LH-20 column chromatographies. It gave five purified compounds, the purities of which were analyzed by HPLC. Compounds 1-5 were identified as 3,4-dihydroxybenzoic acid (protocatechuic acid), epicatechin-(2beta-->O-7,4beta-->8)-epicatechin-(4beta-->8)-epicatechin (cinnamtannin B-1), 4-[2,3-dihydro-3-(hydroxymethyl)-5-(3-hydroxypropyl)-7-(methoxy)benzofuranyl]-2-methoxyphenyl beta-d-glucopyranoside (urolignoside), quercetin-3-O-(6-O-alpha-l-rhamnopyranosyl)-beta-d-glucopyranoside (rutin), and quercetin-3-O-alpha-l-rhamnopyranoside by using extensive spectral studies. The antioxidant activities of purified compounds were screened for their antioxidative potential using beta-carotene-linoleate and 1,1-diphenyl-2-picrylhydrazyl model systems. All of the compounds showed antioxidant and radical scavenging activities. This is the first report of the isolation and identification of nonvolatile constituents and as well as antioxidant activities from cinnamon fruits.
 
Date 2006
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1942/1/Cinnamon_phenolic_compounds.pdf
Jayaprakasha, G. K. and Ohnishi Kameyama, Mayumi and Ono, Hiroshi and Yoshida, Mitsuru and Jaganmohan Rao, L. (2006) Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity. Journal of Agricultural and Food Chemistry, 54 (5). pp. 1672-9. ISSN 0021-8561