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KMID : 1134820100390081137
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 8 p.1137 ~ p.1142
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Isolation and Identification of Antioxidative Compounds in Fermented Glasswort (Salicornia herbacea L.) Juice
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Cho Jeong-Yong
Park Sun-Young
Shin Mi-Jeong
Gao Cheng-Tian
Moon Jae-Hak
Ham Kyung-Sik
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Abstract
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The chloroform layer of fermented glasswort (Salicornia herbacea) juice was found to have higher radical-scavenging activity than the other layers by the assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2"-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+) radicals. Two antioxidative compounds were isolated and purified from the chloroform layer by Sephadex LH-20 column chromatography using the guided assay of DPPH radical scavenging. Based on mass spectrometer and nuclear magnetic resonance, the isolated compounds were identified as cirsiumaldehyde (1) and chrysoeriol (2). This is the first study to report the presence of those compounds in fermented glasswort juice. Compound 2 showed higher radical-scavenging activity than 1.
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KEYWORD
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fermented glasswort, Salicornia herbacea, antioxidant, cirsiumaldehyde, chrysoeriol
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