Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar)

Yumi Shimoji, Yoshitaka Tamura, Yoshimasa Nakamura, Kumiko Nanda, Shoko Nishidai, Yasushi Nishikawa, Nobuhiro Ishihara, Kazuo Uenakai, Hajime Ohigashi

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105 Citations (Scopus)

Abstract

Dihydroferulic acid (DFA) and dihydrosinapic acid (DSA) were isolated from Kurosu (unpolished rice vinegar) as the major constituents responsible for Kurosu's radical scavenging activity. The levels of antioxidative activity of DFA and DSA in DPPH radical scavenging were higher than those of their respective structurally related compounds, ferulic acid and sinapic acid. The concentrations of DFA and DSA were low in common rice vinegar (polished rice vinegar), suggesting that Kurosu is more advantageous than rice vinegars as an antioxidative food item. As the concentrations of DFA and DSA were low in unpolished rice, too, these acids are thought to be produced in Kurosu through the process of the fermentation from ferulic acid and sinapic acid, respectively.

Original languageEnglish
Pages (from-to)6501-6503
Number of pages3
JournalJournal of agricultural and food chemistry
Volume50
Issue number22
DOIs
Publication statusPublished - Oct 23 2002

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Keywords

  • Antioxidative activity
  • Dihydroferulic acid
  • Dihydrosinapic acid
  • Kurosu
  • Vinegar

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Shimoji, Y., Tamura, Y., Nakamura, Y., Nanda, K., Nishidai, S., Nishikawa, Y., Ishihara, N., Uenakai, K., & Ohigashi, H. (2002). Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar). Journal of agricultural and food chemistry, 50(22), 6501-6503. https://doi.org/10.1021/jf020458f