Mitani, T.; Yawata, Y.; Yamamoto, N.; Okuno, Y.; Sakamoto, H.; Nishide, M.; Kayano, S.-I. Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods2023, 12, 3444.
Mitani, T.; Yawata, Y.; Yamamoto, N.; Okuno, Y.; Sakamoto, H.; Nishide, M.; Kayano, S.-I. Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods 2023, 12, 3444.
Mitani, T.; Yawata, Y.; Yamamoto, N.; Okuno, Y.; Sakamoto, H.; Nishide, M.; Kayano, S.-I. Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods2023, 12, 3444.
Mitani, T.; Yawata, Y.; Yamamoto, N.; Okuno, Y.; Sakamoto, H.; Nishide, M.; Kayano, S.-I. Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus Zanthoxylum. Foods 2023, 12, 3444.
Abstract
Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. Here, we evaluated the effects of antioxidants from the genus Zanthoxylum 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.
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