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Antioxidant Polyphenols from Tart Cherries (Prunus cerasus)

Montmorency and Balaton tart cherries were lyophilized and sequentially extracted with hexane, ethyl acetate, and methanol. Methanolic extracts of dried Balaton and Montmorency tart cherries (Prunus cerasus) inhibited lipid peroxidation induced by Fe2+ at 25 ppm concentrations. Further partitioning...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1999-03, Vol.47 (3), p.840-844
Main Authors: Wang, Haibo, Nair, Muraleedharan G, Strasburg, Gale M, Booren, Alden M, Gray, J. Ian
Format: Article
Language:English
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Summary:Montmorency and Balaton tart cherries were lyophilized and sequentially extracted with hexane, ethyl acetate, and methanol. Methanolic extracts of dried Balaton and Montmorency tart cherries (Prunus cerasus) inhibited lipid peroxidation induced by Fe2+ at 25 ppm concentrations. Further partitioning of this methanol extract with EtOAc yielded a fraction that inhibited lipid peroxidation by 76% at 25 ppm. Purification of this EtOAc fraction afforded eight polyphenolic compounds, 5,7,4‘-trihydroxyflavanone (1), 5,7,4‘-trihydroxyisoflavone (2), chlorogenic acid (3), 5,7,3‘,4‘-tetrahydroxyflavonol-3-rhamnoside (4), 5,7,4‘-trihydroxyflavonol 3-rutinoside (5), 5,7,4‘-trihydroxy-3‘methoxyflavonol-3-rutinoside (6), 5,7,4‘-trihydroxyisoflavone-7-glucoside (7), and 6,7-dimethoxy-5,8,4‘-trihydroxyflavone (8), as characterized by 1H and 13C NMR experiments. The antioxidant assays revealed that 7-dimethoxy-5,8,4‘-trihydroxyflavone (8) is the most active, followed by quercetin 3-rhamnoside, genistein, chlorogenic acid, naringenin, and genistin, at 10 μM concentrations. Keywords: Prunus cerasus; Balaton; Montmorency; antioxidant; flavonoids, isoflavonoids
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980936f