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Radical scavenging activity and cytotoxicity of active quinic acid derivatives from Scorzonera divaricata roots
► Seven quinic acid derivatives are isolated in genus Scorzonera for the first time. ► Five new compounds were identified as dihydrocaffeoylquinic acid. ► Three compounds possess strong antioxidative activity. ► Quinic acid derivatives can be used as the chemosystematic marker of Scorzonera divarica...
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Published in: | Food chemistry 2013-06, Vol.138 (2-3), p.2057-2063 |
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Main Authors: | , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | ► Seven quinic acid derivatives are isolated in genus Scorzonera for the first time. ► Five new compounds were identified as dihydrocaffeoylquinic acid. ► Three compounds possess strong antioxidative activity. ► Quinic acid derivatives can be used as the chemosystematic marker of Scorzonera divaricata.
Five new quinic acid derivatives and two known 3-O-feruloylquinic acids were isolated from the roots of Scorzonera divaricata Turcz. The new compounds were elucidated as (–)–1,4-di-O-feruloyl-3-O-dihydrocaffeoylquinic acid, (–)–1-O-feruloyl-4-O- dihydrocaffeoylquinic acid, (–)–3,5-di-O-feruloylquinic acid, (–)–1-O-feruloyl-3-O-dihydro- caffeoylquinic acid, and (–)–1-O-feruloyl-5-O-dihydrocaffeoylquinic acid based on extensive spectroscopic studies, including one- and two-dimensional NMR, HRESIMS, UV, and IR results. Five compounds were assessed for antioxidant activity by ABTS and DPPH radical-scavenging assays and for their cytotoxicity against HL-60 and Hep-G2 cell lines by the MTT assay. Three quinic acid derivatives exhibited strong antioxidant activity, with IC50 values of 3.95, 5.87, and 7.45μg/mL against ABTS+ and 11.7, 13.6, and 50.1μg/mL against DPPH. (–)–1,4-Di-O-feruloyl-3-O-dihydrocaffeoylquinic acid also exhibited moderate activity against Hep-G2 cell lines with an IC50 value of 14.6μg/mL. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2012.10.122 |