Linked Life Data

19060388

Source:http://linkedlifedata.com/resource/pubmed/id/19060388

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
12
pubmed:dateCreated
2008-12-24
pubmed:abstractText
The antioxidant properties of hot-water extracts from a dried chili pepper were maintained through the postharvest ripening process at 10 degrees C for 18 months. In order to isolate the antioxidant from the ripe pepper, we fractionated hot-water extracts by size-exclusion gel chromatography. A certain fraction showed antioxidative activity via the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity assay. Structural analysis by reversed-phase high performance liquid chromatography (HPLC), LC-MS, and nuclear magnetic resonance (NMR) revealed that the antioxidant was a known compound, p-coumaryl alcohol. This study indicates that an effective antioxidant in chili pepper sustains its antioxidative effects during the postharvest ripening process.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
1347-6947
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
72
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
3297-300
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
An antioxidant of dried chili pepper maintained its activity through postharvest ripening for 18 months.
pubmed:affiliation
Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't