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Phytochemical analysis of the leaf of the blackcurrant (Aomori Cassis) “Ribes nigrum L.” and the antioxidant effect of catechins 青森カシス “Ribes nigrum L.” の葉の植物化学的分析およびカテキン類の抗酸化作用について Nagaki, Masahiko Kasai, Manami Goto, Yoshifumi Kudo, Shigemitsu 433 化学 black currant (Aomori Cassis) essential oil hydrodistillation antioxidant activity radical scavenger Article The volatile oil from the leaf of the blackcurrant (Aomori Cassis) was obtained by hydrodistillation and the floral water (aromatic distilled-water) was extracted with hexane. Analysis of the components by flame ionization detector-gas chromatography and mass spectrometer-gas chromatography identified 39 components in the oil, of which sabinene (32.9%), cis-, trans-ocimenes (15.3%), and 3-carene (11.6%) were the major. In contrast, principal components of the floral water of black currant were terpinen-4-ol (41.0%), followed by β-caryophyllene (7.8%) and 3-carene (5.9%). Investigation of the antioxidant effects of five kinds of catechins revealed strong antioxidant activity,suggesting that these might be suitable for development as radical scavengers 弘前医療福祉大学紀要, 8(1), p.15-23, 2017 弘前医療福祉大学内 紀要編集委員会 2017-03-31 eng departmental bulletin paper https://hirosakiuhw.repo.nii.ac.jp/records/102 AA12475995 2185-0550 弘前医療福祉大学紀要 8 1 15 23 https://hirosakiuhw.repo.nii.ac.jp/record/102/files/HirosakiIryoFukushi_8(1)_15.pdf application/pdf 1.2 MB 2018-03-15