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標題: Antioxidant activity and bloactive compounds of tea seed (Camellia oleifera Abel.) oil
作者: Lee, C.P.
Yen, G.C.
關鍵字: tea seed oil;antioxidant activity;sesamin;LDL;oxidative damage;comet assay;virgin olive oil;red-blood-cells;phenolic-compounds;sesame seeds;rat-liver;lignan;episesamin;metabolism;tocopherol;oxidation
Project: Journal of Agricultural and Food Chemistry
期刊/報告no:: Journal of Agricultural and Food Chemistry, Volume 54, Issue 3, Page(s) 779-784.
The oil of tea seed (Camellia oleifera Abel.) is used extensively in China as cooking oil. The objectives of this study were to investigate the antioxidant activity of tea seed oil and its active compounds. Of the five solvent extracts, methanol extract of tea seed oil exhibited the highest yield and the strongest antioxidant activity as determined by DPPH scavenging activity and Trolox equivalent antioxidant capacity (TEAC). Two peaks separated from the methanol extract by HPLC contributed the most significant antioxidant activity. These two peaks were further identified as sesamin and a novel compound: 2,5-bis-benzo[1,3]dioxol-5-yl-tetrahydro-furo [3,4-d][1,3]dioxine (named compound B) by UV absorption and characterized by MS, IR, (1)H NMR, and (13)C NMR techniques. Sesamin and compound B decreased H(2)O(2)-mediated formation of reactive oxygen species in red blood cells (RBCs), inhibited RBCs hemolysis induced by AAPH, and increased the lag time of conjugated dienes formation in human low-density lipoprotein. The results indicate that both compounds isolated from tea seed oil exhibit remarkable antioxidant activity. Apart from the traditional pharmacological effects of Camellia oleifera, the oil of tea seed may also act as a prophylactic agent to prevent free radical related diseases.
ISSN: 0021-8561
DOI: 10.1021/jf052325a
Appears in Collections:食品暨應用生物科技學系

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