Suja Kizhiyedathu Polachira, Jayalekshmy Anathasankaran, Arumughan Chami
Agroprocessing Division, Regional Research Laboratory (CSIR), Thiruvanathapuram 695019, India.
J Agric Food Chem. 2004 Feb 25;52(4):912-5. doi: 10.1021/jf0303621.
The free radical scavenging capacity (RSC) of antioxidants from sesame cake extract was studied using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH()()) on a kinetic model. Pure lignans and lignan glycosides isolated from methanolic extract by preparative HPLC were used in the study. To understand the kinetic behavior better and to determine the RSC of sesame antioxidants, the second-order rate constant (k(2)) was calculated for the quenching reaction with [DPPH()] radical. The k(2) values of the sesame antioxidants were compared with those of butylated hydroxytoluene and alpha-tocopherol. The k(2) values for sesamol, sesamol dimer, sesamin, sesamolin, sesaminol triglucoside, and sesaminol diglucoside were 4.00 x 10(-)(5), 0.50 x 10(-)(5), 0.36 x 10(-)(5), 0.13 x 10(-)(5), 0.33 x 10(-)(5), and 0.08 x 10(-)(5) microM(-)(1) s(-)(1), respectively.
采用2,2-二苯基-1-苦基肼自由基（DPPH()），基于动力学模型研究了芝麻饼提取物中抗氧化剂的自由基清除能力（RSC）。本研究使用通过制备型高效液相色谱从甲醇提取物中分离得到的纯木脂素和木脂素糖苷。为了更好地理解动力学行为并确定芝麻抗氧化剂的RSC，计算了与[DPPH()]自由基猝灭反应的二级速率常数（k(2)）。将芝麻抗氧化剂的k(2)值与丁基羟基甲苯和α-生育酚的k(2)值进行比较。芝麻酚、芝麻酚二聚体、芝麻素、芝麻林素、芝麻素醇三糖苷和芝麻素醇二糖苷的k(2)值分别为4.00×10(-)(5)、0.50×10(-)(5)、0.36×10(-)(5)、0.13×10(-)(5)、0.33×10(-)(5)和0.08×10(-)(5) microM(-)(1) s(-)(1)。
