Chemical Composition, Aroma Evaluation, and Oxygen Radical Absorbance Capacity of Volatile Oil Extracted from Brassica rapa cv. "Yukina" Used in Japanese Traditional Food

被引：6

作者：

Usami, Atsushi ^{[1
]}

Motooka, Ryota ^{[1
]}

Takagi, Ayumi ^{[1
]}

Nakahashi, Hiroshi ^{[1
]}

Okuno, Yoshiharu ^{[2
]}

Miyazawa, Mitsuo ^{[1
]}

机构：

[1] Kinki Univ, Fac Sci & Engn, Dept Appl Chem, Higashiosaka, Osaka 5778502, Japan

[2] Wakayama Natl Coll Technol, Dept Mat Sci, Wakayama 6400023, Japan

来源：

JOURNAL OF OLEO SCIENCE | 2014年 / 63卷 / 07期

关键词：

Brassica rapa cv. "yukina; GC-MS; GC-PFPD; GC-O; AEDA; ORAC; QUANTITATIVE-DETERMINATION; CHARACTERISTIC FLAVOR; ANTIOXIDANT CAPACITY; VEGETABLES; ODORANTS;

D O I：

10.5650/jos.ess14033

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The chemical composition of the volatile oil extracted from the aerial parts of Brassica rapa cv. "yukina" was analyzed using GC-MS, GC-PFPD, and GC-O. A total of 50 compounds were identified. The most prominent constituents were (E)-1,5-heptadiene (40.27%), 3-methyl-3-butenenitrile (25.97%) and 3-phenylpropanenitrile (12.41%). With regard to aroma compounds, 12 compounds were identified by GC-O analysis. The main aroma-active compounds were dimethyl tetrasulfide (sulphury-cabbage, FD = 64), 3-phenylpropanenitrile (nutty, FD = 64), 3-methylindole (pungent, FD = 64), and methional (potato, FD = 32). The antioxidant activity of the aroma-active compounds of the oil was determined using an oxygen radical absorbance capacity (ORAC) assay using fluorescein as the fluorescent probe. The ORAC values were found to be 785 67 trolox equivalents (mu mol TE/g) for B. rapa cv. "yukina" oil. The results obtained showed that the volatile oil extracted from the aerial parts is a good dietary source of antioxidants.

引用

页码：723 / 730

页数：8