Antioxidant Polyphenols from Tart Cherries (Prunus cerasus)

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• 作者：Haibo Wang ; Muraleedharan G. Nair ; Gale M. Strasburg ; Alden M. Booren ; and J. Ian Gray
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1999
• 出版时间：March 1999
• 年：1999
• 卷：47
• 期：3
• 页码：840 - 844
• 全文大小：96K
• 年卷期：v.47,no.3(March 1999)
• ISSN：1520-5118

文摘

Montmorency and Balaton tart cherries were lyophilized and sequentially extracted with hexane,ethyl acetate, and methanol. Methanolic extracts of dried Balaton and Montmorency tart cherries(Prunus cerasus) inhibited lipid peroxidation induced by Fe²⁺ at 25 ppm concentrations. Furtherpartitioning of this methanol extract with EtOAc yielded a fraction that inhibited lipid peroxidationby 76% at 25 ppm. Purification of this EtOAc fraction afforded eight polyphenolic compounds, 5,7,4'-trihydroxyflavanone (1), 5,7,4'-trihydroxyisoflavone (2), chlorogenic acid (3), 5,7,3',4'-tetrahydroxyflavonol-3-rhamnoside (4), 5,7,4'-trihydroxyflavonol 3-rutinoside (5), 5,7,4'-trihydroxy-3'methoxyflavonol-3-rutinoside (6), 5,7,4'-trihydroxyisoflavone-7-glucoside (7), and 6,7-dimethoxy-5,8,4'-trihydroxyflavone(8), as characterized by ¹H and ¹³C NMR experiments. The antioxidant assays revealed that7-dimethoxy-5,8,4'-trihydroxyflavone (8) is the most active, followed by quercetin 3-rhamnoside,genistein, chlorogenic acid, naringenin, and genistin, at 10 M concentrations.Keywords: Prunus cerasus; Balaton; Montmorency; antioxidant; flavonoids, isoflavonoids