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Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana).
J Agric Food Chem. 2008 Jan 23; 56(2):544-9.JA

Abstract

Sakura-cha (salted cherry blossom tea) is a Japanese tea that is traditionally served at celebrations such as wedding ceremonies. The production of Sakura-cha includes the immersion of cherry blossom flowers in Japanese plum vinegar, and through this process, the byproduct (plum vinegar extract of cherry blossom) is obtained. In this study, the antioxidant activity of the plum vinegar extract of cherry blossom was examined. The plum vinegar extract of cherry blossom had a greater superoxide anion scavenging activity compared with red wine, which is a well-known strong antioxidant. Liquid chromatography-mass spectrometry analysis showed that cyanidin-3-glucoside, cyanidin-3-rutinoside, and caffeic acid were the major components in the phenolic extract prepared from plum vinegar extract of cherry blossom, and they possessed superoxide anion scavenging activity. Caffeic acid is mainly responsible for the scavenging activity of phenolic extract; the contributions of cyanidin-3-glucoside and cyanidin-3-rutinoside were minor.

Authors+Show Affiliations

Matsuura R
Department of Bioresources Science, Faculty of Agriculture, Kochi University, Monobe B-200, Nankoku 783-8502, Japan.
Moriyama H
No affiliation info available
Takeda N
No affiliation info available
Yamamoto K
No affiliation info available
Morita Y
No affiliation info available
Shimamura T
No affiliation info available
Ukeda H
No affiliation info available

MeSH

AnthocyaninsAntioxidantsCaffeic AcidsFlowersGlucosidesPhenolsPlant ExtractsPrunusSuperoxides

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18092753

Citation

Matsuura, Ritaro, et al. "Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus Lannesiana)." Journal of Agricultural and Food Chemistry, vol. 56, no. 2, 2008, pp. 544-9.
Matsuura R, Moriyama H, Takeda N, et al. Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana). J Agric Food Chem. 2008;56(2):544-9.
Matsuura, R., Moriyama, H., Takeda, N., Yamamoto, K., Morita, Y., Shimamura, T., & Ukeda, H. (2008). Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana). Journal of Agricultural and Food Chemistry, 56(2), 544-9.
Matsuura R, et al. Determination of Antioxidant Activity and Characterization of Antioxidant Phenolics in the Plum Vinegar Extract of Cherry Blossom (Prunus Lannesiana). J Agric Food Chem. 2008 Jan 23;56(2):544-9. PubMed PMID: 18092753.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of antioxidant activity and characterization of antioxidant phenolics in the plum vinegar extract of cherry blossom (Prunus lannesiana). AU - Matsuura,Ritaro, AU - Moriyama,Hironori, AU - Takeda,Naruki, AU - Yamamoto,Kyoko, AU - Morita,Yusuke, AU - Shimamura,Tomoko, AU - Ukeda,Hiroyuki, Y1 - 2007/12/20/ PY - 2007/12/21/pubmed PY - 2008/4/9/medline PY - 2007/12/21/entrez SP - 544 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 2 N2 - Sakura-cha (salted cherry blossom tea) is a Japanese tea that is traditionally served at celebrations such as wedding ceremonies. The production of Sakura-cha includes the immersion of cherry blossom flowers in Japanese plum vinegar, and through this process, the byproduct (plum vinegar extract of cherry blossom) is obtained. In this study, the antioxidant activity of the plum vinegar extract of cherry blossom was examined. The plum vinegar extract of cherry blossom had a greater superoxide anion scavenging activity compared with red wine, which is a well-known strong antioxidant. Liquid chromatography-mass spectrometry analysis showed that cyanidin-3-glucoside, cyanidin-3-rutinoside, and caffeic acid were the major components in the phenolic extract prepared from plum vinegar extract of cherry blossom, and they possessed superoxide anion scavenging activity. Caffeic acid is mainly responsible for the scavenging activity of phenolic extract; the contributions of cyanidin-3-glucoside and cyanidin-3-rutinoside were minor. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18092753/Determination_of_antioxidant_activity_and_characterization_of_antioxidant_phenolics_in_the_plum_vinegar_extract_of_cherry_blossom__Prunus_lannesiana__ DB - PRIME DP - Unbound Medicine ER -