New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens
She, G. -M.1,2,3; Wang, D.1; Zeng, S. -F1; Yang, C. -R.1; Zhang, Y. -J.1
2008-08-01
Source PublicationJOURNAL OF FOOD SCIENCE
ISSN0022-1147
Volume73Issue:6Pages:C476-C481
AbstractKu-Ding-Cha is a kind of herbal tea used commonly in China for its effects on hypertension, fatness, inflammation, and diuresis. The chlorophyll removal fraction from 60% aqueous acetone extract of Ku-Ding-Cha produced from the leaves of Ligustrum purpurascens (Oleaceae) exhibited observable antioxidant activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay (SC50 = 45 mu g/mL). Further detailed phytochemical investigation on this fraction led to the isolation of 2 new phenylethanoid glycosides, ligupurpurosides C-D (1 and 2), and 2 new sugar esters, ligupurpurosides E-F (3 and 4), together with 15 known compounds (5 to 19). All of them, except for 7, 8, 9, 11, and 12, were isolated from Ku-Ding-Cha and its original plants for the first time. The chemical structures were elucidated based on the analysis of spectroscopic data, including 1D, 2D NMR, and FABMS. In addition, the isolated compounds were evaluated for their antioxidant activities by DPPH assay.
KeywordAntioxidant Ku-ding-cha Ligustrum Purpurascens Monoterpenoid Glycoside Phenylethanoid Sugar Ester
Subject AreaFood Science & Technology
DOI10.1111/j.1750-3841.2008.00830.x
Indexed BySCI
Language英语
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
WOS IDWOS:000258618800009
Citation statistics
Cited Times:19[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.kib.ac.cn/handle/151853/1489
Collection植物化学与西部植物资源持续利用国家重点实验室
Affiliation1.Chinese Acad Sci, State Key Lab Phytochem & Plant Resources W China, Kunming Inst Bot, Kunming 650204, Peoples R China
2.Chinese Acad Sci, Grad Sch, Beijing 100049, Peoples R China
3.Beijing Univ Chinese Med, Sch Chinese Pharm, Beijing 100029, Peoples R China
Recommended Citation
GB/T 7714
She, G. -M.,Wang, D.,Zeng, S. -F,et al. New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens[J]. JOURNAL OF FOOD SCIENCE,2008,73(6):C476-C481.
APA She, G. -M.,Wang, D.,Zeng, S. -F,Yang, C. -R.,&Zhang, Y. -J..(2008).New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens.JOURNAL OF FOOD SCIENCE,73(6),C476-C481.
MLA She, G. -M.,et al."New phenylethanoid glycosides and sugar esters from Ku-Ding-Cha, a herbal tea produced from Ligustrum purpurascens".JOURNAL OF FOOD SCIENCE 73.6(2008):C476-C481.
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