Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62120
DC FieldValueLanguage
dc.contributor.authorLee, C.P.en_US
dc.contributor.author顏國欽zh_TW
dc.contributor.authorYen, G.C.en_US
dc.date2006zh_TW
dc.date.accessioned2014-06-09T06:26:26Z-
dc.date.available2014-06-09T06:26:26Z-
dc.identifier.issn0021-8561zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62120-
dc.description.abstractThe 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.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Agricultural and Food Chemistryen_US
dc.relation.ispartofseriesJournal of Agricultural and Food Chemistry, Volume 54, Issue 3, Page(s) 779-784.en_US
dc.relation.urihttp://dx.doi.org/10.1021/jf052325aen_US
dc.subjecttea seed oilen_US
dc.subjectantioxidant activityen_US
dc.subjectsesaminen_US
dc.subjectLDLen_US
dc.subjectoxidative damageen_US
dc.subjectcomet assayen_US
dc.subjectvirgin olive oilen_US
dc.subjectred-blood-cellsen_US
dc.subjectphenolic-compoundsen_US
dc.subjectsesame seedsen_US
dc.subjectrat-liveren_US
dc.subjectlignanen_US
dc.subjectepisesaminen_US
dc.subjectmetabolismen_US
dc.subjecttocopherolen_US
dc.subjectoxidationen_US
dc.titleAntioxidant activity and bloactive compounds of tea seed (Camellia oleifera Abel.) oilen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1021/jf052325azh_TW
item.grantfulltextnone-
item.openairetypeJournal Article-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
Appears in Collections:食品暨應用生物科技學系
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