Phenolic Constituents in the Fruits of Cinnamomum zeylanicum and Their Antioxidant Activity
Defatted cinnamon fruit powder was successively extracted with benzene ethyl acetate, acetone, MeOH, and water. The concentrated water extract contained the maximum amount of phenolics and showed the highest antioxidant activities. Hence, it was fractionated by Diaion HP-20SS, Diaion HP-20, and Seph...
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Veröffentlicht in: | Journal of agricultural and food chemistry 2006-03, Vol.54 (5), p.1672-1679 |
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Sprache: | eng |
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Zusammenfassung: | Defatted cinnamon fruit powder was successively extracted with benzene ethyl acetate, acetone, MeOH, and water. The concentrated water extract contained the maximum amount of phenolics and showed the highest antioxidant activities. Hence, it was fractionated by Diaion HP-20SS, Diaion HP-20, and Sephadex LH-20 column chromatographies. It gave five purified compounds, the purities of which were analyzed by HPLC. Compounds 1−5 were identified as 3,4-dihydroxybenzoic acid (protocatechuic acid), epicatechin-(2β→O-7,4β→8)-epicatechin-(4β→8)-epicatechin (cinnamtannin B-1), 4-[2,3-dihydro-3-(hydroxymethyl)-5-(3-hydroxypropyl)-7-(methoxy)benzofuranyl]-2-methoxyphenyl β-d-glucopyranoside (urolignoside), quercetin-3-O-(6-O-α-l-rhamnopyranosyl)-β-d-glucopyranoside (rutin), and quercetin-3-O-α-l-rhamnopyranoside by using extensive spectral studies. The antioxidant activities of purified compounds were screened for their antioxidative potential using β-carotene−linoleate and 1,1-diphenyl-2-picrylhydrazyl model systems. All of the compounds showed antioxidant and radical scavenging activities. This is the first report of the isolation and identification of nonvolatile constituents and as well as antioxidant activities from cinnamon fruits. Keywords: Cinnamomum zeylanicum; fruits; phenolics; protocatechuic acid; cinnamtannin B-1; urolignoside; rutin; quercetin; antioxidant activity |
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ISSN: | 0021-8561 1520-5118 |
DOI: | 10.1021/jf052736r |