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KMID : 1160620050100010092
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Preventive Nutrition and Food Science
2005 Volume.10 No. 1 p.92 ~ p.94
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Antioxidative Activity of Phenolic Compounds of Allspice (Pimenta dioica)
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Son Yeun-Kyoung
Song Tae-Hee
Woo In-Ae
Ryu Hye-Sook
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Abstract
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The flavonoids kaempherol and epicatechin, and a proanthocyanidin fraction were isolated from the seed of allspice (Pimenta dioica). Their structures were determined by chemical and spectral analyses. Antioxidant activities of kaempherol, epicatechin and the proanthocyanidin fraction were tested using the reaction with the stable radical diphenyl-p-picrylhydrazyl (DPPH) and exhibited IC/sub 50/ values of 7.83, 4.27 and 2.92 g/mL, respectively. These results demonstrate that allspice proanthocyanidins and flavonoids might act as effective antioxidants.
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KEYWORD
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allspice, Pimenta dioica, kaempherol, epicatechin, proanthocyanidin, antioxidant activity, DPPH
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