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Novel antioxidants from roasted perilla seed
A Nagatsu1, K Tenmaru, H Matsuura
1Faculty of Pharmaceutical Sciences, Nagoya City University, Japan.
Chemical & Pharmaceutical Bulletin
|May 1, 1995
Summary
Novel antioxidants were identified in roasted perilla seeds. These compounds, including the first non-synthetic oxazolidinedione, show potential as natural antioxidants.
Area of Science:
- Food Chemistry
- Natural Product Chemistry
- Medicinal Chemistry
Background:
- Perilla seed is a rich source of bioactive compounds.
- Antioxidants play a crucial role in preventing oxidative stress.
- The discovery of novel antioxidants is vital for health and food applications.
Purpose of the Study:
- To isolate and identify novel antioxidant compounds from roasted perilla seed.
- To characterize the chemical structure of the isolated compounds.
- To evaluate the antioxidant potential of these novel compounds.
Main Methods:
- Roasted perilla seed was subjected to extraction and chromatographic separation.
- Structural elucidation of isolated compounds was performed using spectroscopic techniques (e.g., NMR, MS).
- Antioxidant activity was assessed using established in vitro assays.
Main Results:
- Two novel antioxidant compounds were successfully isolated: 5-(3,4-dihydroxyphenylmethyl)oxazolidine-2,4-dione (1) and 3-(3,4-dihydroxyphenyl)lactamide (2).
- Compound 1 represents the first reported non-synthetic oxazolidinedione derivative.
- Both compounds exhibited significant antioxidant properties in preliminary assays.
Conclusions:
- Roasted perilla seed is a valuable source of novel antioxidants.
- The identified compounds, particularly the non-synthetic oxazolidinedione, warrant further investigation for their therapeutic and food applications.
- This discovery expands the repertoire of natural antioxidants available for various industries.