Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of gamma-oryzanol

Citation
Y. Akiyama et al., Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of gamma-oryzanol, LUMINESCENC, 16(3), 2001, pp. 237-241
Citations number
12
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Biochemistry & Biophysics
Journal title
LUMINESCENCE
ISSN journal
1522-7235 → ACNP
Volume
16
Issue
3
Year of publication
2001
Pages
237 - 241
Database
ISI
SICI code
1522-7235(200105/06)16:3<237:SOCCOC>2.0.ZU;2-C
Abstract
The chemiluminescence (CL) constituents of cereals were detected by CL usin g the H2O2-acetaldehyde system. The cereals tested, such as rice, millet an d sorghum, exhibited various levels of CL activity. The gamma -oryzanol fra ction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24-m ethylenecycroartanyl ferulate, campesteryl ferulate and beta -sitosteryl fe rulate. Free radical scavenging activities with 1,1-diphenyl-2-pierylhydraz yl (DPPH) and CL intensities of four constituents (gamma -oryzanol componen ts) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents: scavenged DPPH radicals and sca venging activities were proportional to CL intensities. Concentrations of f our CL constituents required to quench 50% (IC50) of the free radicals rang ed from 0.9 to 1.1 mmol/L. We demonstrated that measurement of CL intensiti es was a rapid and convenient method for screening DPPH radical scavenging activities of rice. Copyright (C) 2001 John Wiley & Sons, Ltd.