Departmental Bulletin Paper Phytochemical analysis of the leaf of the blackcurrant (Aomori Cassis) “Ribes nigrum L.” and the antioxidant effect of catechins
青森カシス “Ribes nigrum L.” の葉の植物化学的分析およびカテキン類の抗酸化作用について

Nagaki, Masahiko  ,  Kasai, Manami  ,  Goto, Yoshifumi  ,  Kudo, Shigemitsu

8 ( 1 )  , pp.15 - 23 , 2017-03-31 , 弘前医療福祉大学内 紀要編集委員会
The volatile oil from the leaf of the blackcurrant (Aomori Cassis) was obtained by hydrodistillationand the floral water (aromatic distilled-water) was extracted with hexane. Analysis of the components byflame ionization detector-gas chromatography and mass spectrometer-gas chromatography identified 39components in the oil, of which sabinene (32.9%), cis-, trans-ocimenes (15.3%), and 3-carene (11.6%)were the major. In contrast, principal components of the floral water of black currant were terpinen-4-ol(41.0%), followed by β-caryophyllene (7.8%) and 3-carene (5.9%).Investigation of the antioxidant effects of five kinds of catechins revealed strong antioxidant activity,suggesting that these might be suitable for development as radical scavengers

Number of accesses :  

Other information