Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidative Activity of Phenolic Compounds in Roasted Safflower (Carthamus tinctorius L.) Seeds

  • Kang, Ga-Hwa (Department of Food Science and Nutrition, Catholic University) ;
  • Chang, Eun-Ju (Department of Food Science and Nutrition, Catholic University) ;
  • Park, Sang-Won (Department of Food Science and Nutrition, Catholic University)
  • Published : 1999.12.01
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Abstract

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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