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Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of γ‐oryzanol
Author(s) -
Akiyama Yoshinobu,
Hori Kazuyuki,
Hata Keishi,
Kawane Masaaki,
Kawamura Yukio,
Yoshiki Yumiko,
Okubo Kazuyoshi
Publication year - 2001
Publication title -
luminescence
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.428
H-Index - 45
eISSN - 1522-7243
pISSN - 1522-7235
DOI - 10.1002/bio.611
Subject(s) - chemistry , dpph , scavenging , chemiluminescence , gallic acid , radical , scavenger , acetaldehyde , antioxidant , organic chemistry , chromatography , food science , ethanol
The chemiluminescence (CL) constituents of cereals were detected by CL using the H 2 O 2 –acetaldehyde system. The cereals tested, such as rice, millet and sorghum, exhibited various levels of CL activity. The γ‐oryzanol fraction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24‐methylenecycroartanyl ferulate, campesteryl ferulate and β‐sitosteryl ferulate. Free radical scavenging activities with 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and CL intensities of four constituents (γ‐oryzanol components) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents scavenged DPPH radicals and scavenging activities were proportional to CL intensities. Concentrations of four CL constituents required to quench 50% (IC 50 ) of the free radicals ranged from 0.9 to 1.1 mmol/L. We demonstrated that measurement of CL intensities was a rapid and convenient method for screening DPPH radical scavenging activities of rice. Copyright © 2001 John Wiley & Sons, Ltd.