Abstract
The components of a natural food additive, "eucalyptus leaf extract", were isolated and identified in order to determine their structures and contents. The structures of eight major compounds, namely gallic and ellagic acids, eucalyptone and macrocarpals A-E, isolated from them were elucidated by spectroscopic methods. The antioxidative activities of these isolated compounds were estimated by several assays, and it appears that the antioxidant activity is mostly due to the gallic and ellagic acids. On the other hand, in the determined eucalyptus product, the content of 1,8-cineole, a major component of the eucalyptus oil, was lower than the isolated compounds, and its activity as an antioxidant was negligible.
| Original language | English |
|---|---|
| Pages (from-to) | 47-56 |
| Number of pages | 10 |
| Journal | Food Chemistry |
| Volume | 77 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2002 |
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Keywords
- Eucalyptus leaf extract
- Food additive
- HPLC
- Natural antioxidant
- NMR
ASJC Scopus subject areas
- Food Science
Cite this
Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive. / Amakura, Yoshiaki; Umino, Yukiko; Tsuji, Sumiko; Ito, Hideyuki; Hatano, Tsutomu; Yoshida, Takashi; Tonogai, Yasuhide.
In: Food Chemistry, Vol. 77, No. 1, 2002, p. 47-56.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive
AU - Amakura, Yoshiaki
AU - Umino, Yukiko
AU - Tsuji, Sumiko
AU - Ito, Hideyuki
AU - Hatano, Tsutomu
AU - Yoshida, Takashi
AU - Tonogai, Yasuhide
PY - 2002
Y1 - 2002
N2 - The components of a natural food additive, "eucalyptus leaf extract", were isolated and identified in order to determine their structures and contents. The structures of eight major compounds, namely gallic and ellagic acids, eucalyptone and macrocarpals A-E, isolated from them were elucidated by spectroscopic methods. The antioxidative activities of these isolated compounds were estimated by several assays, and it appears that the antioxidant activity is mostly due to the gallic and ellagic acids. On the other hand, in the determined eucalyptus product, the content of 1,8-cineole, a major component of the eucalyptus oil, was lower than the isolated compounds, and its activity as an antioxidant was negligible.
AB - The components of a natural food additive, "eucalyptus leaf extract", were isolated and identified in order to determine their structures and contents. The structures of eight major compounds, namely gallic and ellagic acids, eucalyptone and macrocarpals A-E, isolated from them were elucidated by spectroscopic methods. The antioxidative activities of these isolated compounds were estimated by several assays, and it appears that the antioxidant activity is mostly due to the gallic and ellagic acids. On the other hand, in the determined eucalyptus product, the content of 1,8-cineole, a major component of the eucalyptus oil, was lower than the isolated compounds, and its activity as an antioxidant was negligible.
KW - Eucalyptus leaf extract
KW - Food additive
KW - HPLC
KW - Natural antioxidant
KW - NMR
UR - http://www.scopus.com/inward/record.url?scp=0036129447&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0036129447&partnerID=8YFLogxK
U2 - 10.1016/S0308-8146(01)00321-1
DO - 10.1016/S0308-8146(01)00321-1
M3 - Article
AN - SCOPUS:0036129447
VL - 77
SP - 47
EP - 56
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -