Detail of "22608-12-4"

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Preliminary study on the antioxidative components of some spices grown in Taiwan: Preliminary study on the antioxidative components of some spices grown in Taiwan. Choiu, Jao Wen; Chang, Wei Hsian (Grad. Inst. Food Sci. Technol., Natl. Taiwan Univ., Taipei, Taiwan). Chung-kuo Nung Yeh Hua Hsueh Hui Chih, 21(1-2), 97-103 (Chinese) 1983. CODEN: CKNHAA. ISSN: 0578-1736. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Antioxidative components of oleoresins prepd. from betel, Fong-teng (a Piper species), ginger, and turmeric were studied by a TLC-fluorescent method developed to sep. and evaluate the activity of their antioxidative components. The oleoresins of all these spices contained >5 antioxidative components, the nature, quantity, and quality of which were different between different plants and different parts of the plants, except that there were some similarities between the antioxidative components of betal and Fong-teng. The major antioxidative components of the oleoresin of turmeric were identified, by comparing with authentic compds. on TLC and high-performance liq. chromatog., as curcumin [458-37-7] and, probably, demethoxycurcumin [22608-11-3] and bisdemethoxycurcumin [22608-12-4].