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KMID : 1007520110200020555
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Food Science and Biotechnology
2011 Volume.20 No. 2 p.555 ~ p.560
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Isolation and Identification of Cinnamic Acid Amides as Antioxidants from Allium fistulosum L. and Their Free Radical Scavenging Activity
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Seo Gee-Woo
Cho Jeong-Yong
Moon Jae-Hak
Park Keun-Hyung
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Abstract
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Four compounds obtained from the ethyl acetate-soluble neutral fraction of methanol extracts of the Welsh onion (Allium fistulosum L.) were purified by column chromatography using silica gel, octadecyl silane (ODS), and Sephadex LH-20 with a guided DPPH radical scavenging assay. After purification, the compounds were isolated by ODS-HPLC. The isolated compounds were identified as N-trans-feruloyl-3'-methoxytyramine (1), Ncis- feruloyl-3'-methoxytyramine (2), N-trans-p-coumaroyltyramine (3), and 3,5,7-trihydroxyflavone (kaempferol, 4) based on the spectroscopic data of NMR and MS. To the best of our knowledge, this is the first study to identify compound 1-3 in the Welsh onion. Compound 1 and 2 showed significantly (p<0.05) higher DPPH radical scavenging activities than compound 3.
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KEYWORD
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Allium fistulosum, Welsh onion, cinnamic acid amide, DPPH radical, antioxidant
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