Antioxidant mechanism of carnosic acid: Structural identification of two oxidation products

被引：117

作者：

Masuda, T ^{[1
]}

Inaba, Y ^{[1
]}

Takeda, Y ^{[1
]}

机构：

[1] Univ Tokushima, Fac Integrated Arts & Sci, Tokushima 7708502, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2001年 / 49卷 / 11期

关键词：

carnosic aid; antioxidant mechanism; radical termination; sage; Labiatae; o-quinone;

D O I：

10.1021/jf010693i

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

To determine the antioxidant mechanism of food phenolics against the oxidation of food components, the reaction of carnosic acid, an antioxidative constituent of the popular herbs sage and rosemary, was investigated in the presence of ethyl linoleate and the radical oxidation initiator 2,2'-azobis-(2,4-dimethylvaleronitrile). During this process, carnosic acid was oxidized to an o-quinone and a hydroxy p-quinone, the chemical structures of which were confirmed by physical and chemical techniques, From a quantitative time course analysis of the production of these quinones, an antioxidant mechanism of carnosic acid is proposed, consisting of the oxidative coupling reaction with the peroxyl radical at the 12- or 14-position of carnosic acid and subsequent degradation reactions.

引用

页码：5560 / 5565

页数：6

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