33G-3 |
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C.-P. LEE, Dept. of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung, 40227, Taiwan and G.-C. Yen, Dept. of Food Science, National Chung Hsing Univ., 250 Kuokuang Rd., Taichung, 40227, Taiwan. The oil of tea seed (Camellia oleifera Abel.) is used extensively in China for cooking oil and cosmetics. Due to its unique components, such as saponins, tea seed oil displays a number of remarkable antiseptic, fungicide, bactericide and lipid-lowering effects. Our previous study showed that methanol extract of tea seed oil (METSO) exhibited antioxidant activity. Two subfractions separated from METSO contributed the most significant activity. However, very little is known about the antioxidant compounds in METSO and their antioxidant properties. The objective was to isolate and identify the bioactive compounds of METSO and to characterize the antioxidant properties of these compounds. METSO was fractionated using silica gel column chromatography. Two fractions were isolated from UV absorption and characterized by MS, IR, 1H NMR and 13C NMR techniques. The inhibition of intracellular reactive oxygen species (ROS) production and the hemolysis on human red blood cells (RBCs) of the isolated compounds were evaluated using flow cytometry. The effect of isolated compounds on conjugated diene formation in human LDL induced by copper was also determined. Two compounds were isolated from METSO and identified as sesamin and a novel compound: 2,5-Bis-benzo[1,3]dioxol-5-yl-tetrahydro-furo[3,4-d][1,3]dioxine (compound B). Sesamin and compound B decreased H2O2-mediated ROS production in RBCs, inhibited RBCs hemolysis induced by AAPH, and increased the lag time of conjugated diene formation in human LDL. The results indicated that both compounds exhibited remarkable antioxidant activity. Antioxidant properties of METSO might be due to both compounds contained in it. Apart from the traditional pharmacological effects of Camellia oleifera, the oil of tea seed may also act as a prophylactic agent to prevent free radical related diseases.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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