Caffeoyl triterpenes from pear (Pyrus pyrifolia Nakai) fruit peels and their antioxidative activities against oxidation of rat blood plasma.

Published on May 6, 2013in Journal of Agricultural and Food Chemistry4.192
· DOI :10.1021/JF400524B
Jeong-Yong Cho17
Estimated H-index: 17
(Chonnam National University),
Chan-Mi Kim3
Estimated H-index: 3
+ 5 AuthorsJae-Hak Moon19
Estimated H-index: 19
Six triterpenes, including three caffeoyl triterpenes, were purified and isolated from pear fruit (Pyrus pyrifolia Nakai cv. Chuwhangbae) peel extracts using various column chromatography techniques with a guided 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging assay. The isolated compounds were identified as betulinic aldehyde (1), lupeol (2), betulinic acid (3), 3-O-cis-caffeoylbetulinic acid (4), 3-O-trans-caffeoylbetulinic acid (5), and 3-O-trans-caffeoyloleanolic acid (6) on the basis of nuclear magnetic resonance spectroscopy and electrospray ionization mass spectrometry. Four compounds (1, 4–6) were identified from Asian pear fruit for the first time. In addition, compounds 4–6, containing a caffeic acid moiety, showed higher DPPH radical-scavenging and suppression effects against copper ion-induced oxidation of rat blood plasma than other compounds without a caffeic acid moiety.
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