A new flavone from antioxidant extracts of Pistacia terebinthus

• Published in: Food chemistry 2007, Vol.103 (3), p.816-822
• Main Authors: Topçu, Gülaçtı, Ay, Mehmet, Bilici, Ali, Sarıkürkcü, Cengiz, Öztürk, Mehmet, Ulubelen, Ayhan
• Format: Article
• Language: English
• Subjects: 6′-Hydroxyhypolaetin 3′-Methyl ether; Antioxidant activity; Biological and medical sciences; Flavonoids; Food industries; Fundamental and applied biological sciences. Psychology; Pistacia; Pistacia terebinthus
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.09.028

Acetone and methanol extracts of the fruits of Pistacia terebinthus L. subsp. terebinthus L. were studied for their antioxidant activity by investigating their total phenolic and flavonoid contents, β-carotene bleaching potential, DPPH radical scavenging effect, scavenging activity on superoxide anion radical, reducing power, and metal chelating effect on ferrous ion. Both extracts showed very similar chemical profile by checking on TLC plates, and exhibited high scavenging activity on superoxide anion radical and DPPH radical. Due to these similarities they were combined and fractionated on a silica gel column for their constituents, and the most active three fractions in DPPH assay were purified to afford a new flavone 6′-hydroxyhypolaetin 3′-methyl ether ( 1) besides a group of known flavonoids apigenin, luteolin, luteolin 7- O-glucoside, quercetin, quercetagetin 3-methyl ether 7- O-glucoside, isoscutellarein 8- O-glucoside. Their structures were established by UV, UV shift reagents, and 1H NMR spectroscopic techniques. Antioxidant activity of the new flavone was investigated by β-carotene bleaching and DPPH radical scavenging activity methods, and it showed a high activity in the first system, but not so good in the latter.