NDLI: Jaboticabin and flavonoids from the ripened fruit of black rasberry (Rubus coreanum)

Content Provider	Springer Nature Link
Author	Cho, Jeong Yong Yoon, In Jung, Da Hwa Hyun, Sook Hee Lee, Kye Han Moon, Jae Hak Park, Keun Hyung
Copyright Year	2012
Abstract	The ethyl acetate (EtOAc) layer of ripened fruits of black raspberry (Rubus coreanum) had higher DPPH radical scavenging activity than was detected in other layers. Six phenolic compounds were purified and isolated from the EtOAc layer of ripened black raspberry fruits via octadecyl silane (ODS)-column chromatography and amide column-HPLC using a guided DPPH radical scavenging assay. These compounds were identified as 4-hydroxybenzoic acid (1), 2-O-(3′,4′-dihydroxybenzoyl)-4,6-dihydroxyphenylmethylacetate (2, jaboticabin), phloridzin (3), kaempferol 3-O-β-d-glucopyranoside (4), quercetin 3-O-β-d-glucuronic acid methyl ester (5), and quercetin (6), based on MS and NMR analysis. Three compounds (1, 5, and 6) had been identified previously in this plant, but other compounds (2–4) were newly isolated from this plant. Compound 2, 5, and 6 evidenced higher DPPH radical scavenging activity than α-tocopherol at the same concentration.
Starting Page	1081
Ending Page	1086
Page Count	6
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	4
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-08-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	black raspberry fruit (Rubus coreanum) jaboticabin flavonoid DPPH radical scavenging activity Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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