Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Hydrolyzable Tannins as Antioxidants in the Leaf Extract of Eucalyptus globulus Possessing Tyrosinase and Hyaluronidase Inhibitory Activities
Keiichiro SUGIMOTOKazuya NAKAGAWAShuichi HAYASHIYoshiaki AMAKURAMorio YOSHIMURATakashi YOSHIDARyoichi YAMAJIYoshihisa NAKANOHiroshi INUI
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ジャーナル オープンアクセス

2009 年 15 巻 3 号 p. 331-336

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The aqueous ethanolic extract of Eucalyptus globulus leaves has been used as an antioxidant in food additives. From the extract, five ellagitannins and four gallotannins were isolated as the major antioxidative components. Heterophylliin A, 1,3-di-O-galloyl-4,6-hexahydroxydiphenoyl-β-D-glucose, 1,2,4-tri-Ogalloyl-β-D-glucose, 1,2,3,6-tetra-O-galloyl-β-D-glucose and 1,2,4,6-tetra-O-galloyl-β-D-glucose are the first to be isolated from this plant. These hydrolyzable tannins exhibited more potent antioxidant activity (superoxide dismutase-like activity) than ascorbic acid, as well as inhibitory activities against tyrosinase and hyaluronidase. Thus, the eucalyptus leaf extract may be useful in food and cosmetics for not only an tioxidation, but also anti-melanogenesis, anti-allergy and anti-inflammation.
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© 2009 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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