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2. Novel Antioxidants Isolated from Perilla frutescens Britton var. crispa (Thunb.)

Author

Chiba Kazuhiro, Tada Masahiro, Matsumoto Risa, and Yamaguchi Harutaka

Subjects
food.ingredient, Antioxidant, Stereochemistry, medicine.medical_treatment, Applied Microbiology and Biotechnology, Biochemistry, Analytical Chemistry, law.invention, chemistry.chemical_compound, food, law, medicine, Methyl caffeate, Caffeic acid, Food science, Molecular Biology, Essential oil, Perilla frutescens, biology, Food additive, Rosmarinic acid, Organic Chemistry, General Medicine, Perillaldehyde, biology.organism_classification, chemistry, Biotechnology
Abstract

Two novel antioxidants (vinyl caffeate and trans-p-menth-8-en-7-yl caffeate) and seven known antioxidants (3,4-dihydroxybenzaldehyde, methyl 3,4-dihydroxy-benzoate, methyl caffeate, 3',4',5,7-tetra-hydroxy-flavone, caffeic acid, 6,7-dihydroxycoumarin, and rosmarinic acid) were isolated from Perilla frutescens Britton var. crispa (Thunb.). The redox potentials of the novel isolated antioxidative compounds were comparable to those of known antioxidants. trans-p-menth-8-en-7-yl caffeate was effective to prevent the oxidative degradation of perillaldehyde in the essential oil of P. frutescens.

Published
2016

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