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KMID : 1160619990040040221
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Preventive Nutrition and Food Science
1999 Volume.4 No. 4 p.221 ~ p.225
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Antioxidative Activity of Phenolic Compounds in Roasted Safflower (Carthamus tinctorius L.) Seeds
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Kang Ga-Hwa
Chang Eun-Ju
Park Sang-Won
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Abstract
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Antioxidative compounds contained in roasted safflower seeds were investigated. Six phenolic compounds, N-feruloylserotonin, N-(p-coumaroyl) serotonin, matairesinol, 8'-hydroxyarctigenin, acacetin 7-Ο-β-D-glucoside(tilianine) and acacetin were isolated and identified from the extract of seeds. The inhibitory effects of six phenolic compounds on 1,1-dipheny1-2-picrylhydrazyl(DPPH) radical and lipid peroxidation induced by H₂O₂/FeSO₄in rat liver microsomes were determined. Two serotonins showed more potent DPPH radical scavenging activity, and a stronger inhibitory effect on the lipid peroxidation than that of α-tocopherol. In addition, acacetin and matairesinol also considerably inhibited lipid peroxidation, while 2-hydroxy-arctigenin and tilianine were inactive. These results suggest that phenolic compounds, including serotonins, lignans and flavonoids in the roasted safflower seeds can be used as potential dietary natural antioxidants.
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KEYWORD
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safflower(Carthamus tinctorius L.) seed, antioxidative activity, phenolic compounds
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