Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Synthesis of a Novel Compound from Gallic Acid and Linoleic Acid and its Biological Functions

  • Jo, Cheo-Run (Radiation Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jeong, Ill-Yun (Radiation Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Na-Young (Radiation Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Kwan-Soo (Department of Food Science & Nutrition, Chosun University) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology Team, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • Published : 2006.04.30
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Abstract

Octadeca-9,12-dienyl-3,4,5-hydroxybenzoate (GA-LA) was chemically synthesized from gallic acid and linoleic acid ester, and its biological functions were tested. Radical-scavenging activity of GA-LA was comparable to those of gallic and ascorbic acids at 0.24 mM, and tyrosinase inhibition effect was higher than that of ascorbic acid. Gallic and linoleic acids did not show any tyrosinase activity. Results of cyclooxygenase (COX) inhibition effect indicate GA-LA has higher selectivity in COX-1 inhibition. GA-LA from gallic and linoleic acids could be used as functional reagent for antioxidative, skin-whitening, and anti-inflammatory effects in food, pharmaceutrical, and cosmetic industries.

Keywords

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