Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive

Yoshiaki Amakura, Yukiko Umino, Sumiko Tsuji, Hideyuki Ito, Tsutomu Hatano, Takashi Yoshida, Yasuhide Tonogai

Research output: Contribution to journalArticle

79 Citations (Scopus)

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 languageEnglish
Pages (from-to)47-56
Number of pages10
JournalFood Chemistry
Volume77
Issue number1
DOIs
Publication statusPublished - 2002

Fingerprint

Food additives
natural additives
Ellagic Acid
Eucalyptus
Food Additives
Gallic Acid
natural foods
food additives
leaf extracts
ellagic acid
Antioxidants
gallic acid
antioxidant activity
Assays
Oils
cineole
antioxidants
oils
assays
methodology

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 journalArticle

Amakura, Yoshiaki ; Umino, Yukiko ; Tsuji, Sumiko ; Ito, Hideyuki ; Hatano, Tsutomu ; Yoshida, Takashi ; Tonogai, Yasuhide. / Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive. In: Food Chemistry. 2002 ; Vol. 77, No. 1. pp. 47-56.
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