The seed cake is a big by-product after crushing cooking oil from the seeds of Camellia oleifera Abel. Chemical investigation on the seed cake of C. oleifera led to the isolation of two new kaempferol acetylated glycosides (1 and 2). In addition, five kaempferol glycosides (3-7) and their aglycone, kaempferol (8), were also obtained, in addition to gallic acid (9). Their structures were determined by the detailed spectroscopic analysis and acidic hydrolysis. The new compounds were characterised as kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-glucopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (1) and kaempferol-3-O-[4 ''''-O-acetyl-alpha-L-rhamnopyranosyl-(1 -> 6)]-[beta-D-xylopyranosyl-(1 -> 2)]-beta-D-glucopyranoside (2), respectively. The DPPH radical scavenging activity of all the isolated compounds was described. (C) 2010 Elsevier Ltd. All rights reserved.
1.Chinese Acad Sci, Kunming Inst Bot, State Key Lab Phytochem & Plant Resources W China, Kunming 650204, Peoples R China 2.Chinese Acad Sci, Grad Univ, Beijing 100039, Peoples R China 3.Southwest Forestry Univ, Fac Resources, Kunming 650224, Peoples R China 4.Weihe Pharmaceut Co Ltd, Yuxi 653101, Peoples R China 5.Jinan Univ, Guangzhou 510632, Guangdong, Peoples R China
Recommended Citation:
Gao, DF; Xu, M; Zhao, P; Zhang, XY; Wang, YF; Yang, CR; Zhang, YJ.Kaempferol acetylated glycosides from the seed cake of Camellia oleifera,FOOD CHEMISTRY,2011,124(2):432-436
