Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i>
Japanese pepper (sansho, <i>Zanthoxylum piperitum</i>) contains several types of sanshools belonging to <i>N</i>-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3444 |
| _version_ | 1797580059601534976 |
|---|---|
| author | Takahiko Mitani Yasuko Yawata Nami Yamamoto Yoshiharu Okuno Hidefumi Sakamoto Mitsunori Nishide Shin-ichi Kayano |
| author_facet | Takahiko Mitani Yasuko Yawata Nami Yamamoto Yoshiharu Okuno Hidefumi Sakamoto Mitsunori Nishide Shin-ichi Kayano |
| author_sort | Takahiko Mitani |
| collection | DOAJ |
| description | Japanese pepper (sansho, <i>Zanthoxylum piperitum</i>) contains several types of sanshools belonging to <i>N</i>-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus <i>Zanthoxylum</i> in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho. |
| first_indexed | 2024-03-10T22:44:57Z |
| format | Article |
| id | doaj.art-02401874dbf34e27ba4c9a8943899d66 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:44:57Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-02401874dbf34e27ba4c9a8943899d662023-11-19T10:43:12ZengMDPI AGFoods2304-81582023-09-011218344410.3390/foods12183444Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i>Takahiko Mitani0Yasuko Yawata1Nami Yamamoto2Yoshiharu Okuno3Hidefumi Sakamoto4Mitsunori Nishide5Shin-ichi Kayano6Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, JapanCenter of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, JapanFaculty of Education, Wakayama University, Wakayama 640-8510, JapanDepartment of Material Science, Wakayama National College of Technology, Gobo 644-0023, JapanFaculty of Systems Engineering, Wakayama University, Wakayama 640-8510, JapanDivision of Food and Nutrition, Wakayama Shin-Ai Women’s Junior College, Wakayama 640-0341, JapanDepartment of Nutrition, Faculty of Health Science, Kio University, Koryo-cho, Nara 635-0832, JapanJapanese pepper (sansho, <i>Zanthoxylum piperitum</i>) contains several types of sanshools belonging to <i>N</i>-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this paper, we evaluated the effects of antioxidants from the genus <i>Zanthoxylum</i> in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho.https://www.mdpi.com/2304-8158/12/18/3444<i>Zanthoxylum piperitum</i>hydroxy-α-sanshoolsanshoolsα-tocopherolstability<i>N</i>-alkylamide |
| spellingShingle | Takahiko Mitani Yasuko Yawata Nami Yamamoto Yoshiharu Okuno Hidefumi Sakamoto Mitsunori Nishide Shin-ichi Kayano Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> Foods <i>Zanthoxylum piperitum</i> hydroxy-α-sanshool sanshools α-tocopherol stability <i>N</i>-alkylamide |
| title | Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> |
| title_full | Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> |
| title_fullStr | Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> |
| title_full_unstemmed | Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> |
| title_short | Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i> |
| title_sort | stabilization of hydroxy α sanshool by antioxidants present in the genus i zanthoxylum i |
| topic | <i>Zanthoxylum piperitum</i> hydroxy-α-sanshool sanshools α-tocopherol stability <i>N</i>-alkylamide |
| url | https://www.mdpi.com/2304-8158/12/18/3444 |
| work_keys_str_mv | AT takahikomitani stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT yasukoyawata stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT namiyamamoto stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT yoshiharuokuno stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT hidefumisakamoto stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT mitsunorinishide stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi AT shinichikayano stabilizationofhydroxyasanshoolbyantioxidantspresentinthegenusizanthoxylumi |