Isolation and characterization of antioxidative compounds from ume (Prunus mume) liqueur

The search for components exhibiting antioxidant activity in Ume liqueur, Japanese traditional liqueur made by steeping Ume (Prunus mume) fruit and sugar in spirits, was investigated. The active components were extracted more effectively by relatively polar solvents, such as ethyl acetate, diethylet...

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Published inNihon Shokuhin Kagaku Kōgaku kaishi Vol. 46; no. 12
Main Authors Shirasaka, N. (Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Agriculture), Kurematsu, A, Kondo, N, Kondo, S, Iida, M, Hasegawa, T, Murakami, T, Yoshizumi, H
Format Journal Article
LanguageJapanese
Published 01.01.1999
Subjects
ANTIOXIDANTES
ANTIOXIDANTS
ANTIOXYDANT
IDENTIFICACION
IDENTIFICATION
LICORES
LIQUEUR
LIQUEURS
PRUNUS
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Summary:The search for components exhibiting antioxidant activity in Ume liqueur, Japanese traditional liqueur made by steeping Ume (Prunus mume) fruit and sugar in spirits, was investigated. The active components were extracted more effectively by relatively polar solvents, such as ethyl acetate, diethylether and chloroform than nonpolar solvents. such as n-hexane and petroleum ether. Ethyl acetate extract from Ume liqueur was purified with solvent fractionation followed by Amberlite XAD-2, Wakogel C-100, Sephadex LH-20 column chromatographies and high performance liquid chromatography. The purified compound exhibiting antioxidant activity was identified as aryltetralin lignan, Lyoniresinol, by UV, EIMS, 1H-NMR and 13C-NMR spectra. Lyoniresinol suppressed linoleate autooxidation more effective than a-tocopherol at 72 hr incubation in the presence of 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH). These results suggest that habitual drinking of Ume liqueur possibly suppress lipid pe
Bibliography:2000001388
Q04
ISSN:1341-027X
DOI:10.3136/nskkk.46.792