Dicaffeoylquinic acid derivatives and flavonoid glucosides from glasswort ( Salicornia herbacea L.) and their antioxidative activity

Two novel antioxidant compounds, isoquercitrin 6″- O-methyloxalate ( 6) and methyl 4-caffeoyl-3-dihydrocaffeoyl quinate (salicornate, 7), were isolated from Salicornia herbacea L.. Six known compounds were also identified as 3,5-dicaffeoylquinic acid ( 1), quercetin 3- O-β- d-glucopyranoside ( 2), 3...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry Vol. 125; no. 1; pp. 55 - 62
Main Authors: Kim, Jin Young, Cho, Jeong-Yong, Ma, Young-Kyu, Park, Keun Young, Lee, Sang-Hyun, Ham, Kyung-Sik, Lee, Hyoung Jae, Park, Keun-Hyung, Moon, Jae-Hak
Format: Journal Article
Language:English
Published: Kidlington Elsevier Ltd 01-03-2011
[Amsterdam]: Elsevier Science
Elsevier
Subjects:
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Two novel antioxidant compounds, isoquercitrin 6″- O-methyloxalate ( 6) and methyl 4-caffeoyl-3-dihydrocaffeoyl quinate (salicornate, 7), were isolated from Salicornia herbacea L.. Six known compounds were also identified as 3,5-dicaffeoylquinic acid ( 1), quercetin 3- O-β- d-glucopyranoside ( 2), 3-caffeoyl-4-dihydrocaffeoylquinic acid ( 3), methyl 3,5-dicaffeoyl quinate ( 4), 3,4-dicaffeoylquinic acid ( 5), and isorhamnetin 3- O-β- d-glucopyranoside ( 8). Their chemical structures were determined by spectroscopic data from ESI–MS and NMR. The isolated dicaffeoylquinic acid derivatives ( 1, 3, 4, 5, and 7) showed similar activities for scavenging 1,1-diphenyl-2-picrylhydrazyl radicals and inhibiting formation of cholesteryl ester hydroperoxide during copper ion-induced rat blood plasma oxidation. The two flavonol glucosides ( 2 and 6), which have no substitutions in the B ring of their aglycones, also had similar activity. However, compound 8, which has the same structure as 2 except for the presence of a methoxyl group in the C-3′ position of the B ring, showed predominantly lower antioxidant activity than the other isolated compounds.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2010.08.035
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2010.08.035