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J Agric Food Chem. 2006 Nov 15;54(23):8733-7.

New polyphenol derivative in Ipomoea batatas tubers and its antioxidant activity.

Author information

1
Dipartimento di Chimica delle Sostanze Naturali, Università di Napoli Federico II, via D. Montesano 49, 80131 Naples, Italy.

Abstract

Four different polyphenolic compounds were isolated by chromatographic methods from methanolic and hydromethanolic extracts of Ipomoea batatas tuber flour. On the basis of UV, mass, and NMR analysis procedures, the structure of the isolated compounds were determined as 4,5-di-O-caffeoyldaucic acid (1), 4-O-caffeoylquinic acid (2), 3,5-di-O-caffeoylquinic acid (3), and 1,3-di-O-caffeoylquinic acid (4). To the best of our knowledge, this is the first report of isolation and characterization of compound 1. Then, we evaluated the antioxidant activity of daucic acid derivative by using DPPH and FRAP methods together with authentic antioxidant standards, l-ascorbic acid, tert-butyl-4-hydroxy toluene (BHT), and gallic acid. The activity of compound 1 in both methods was higher than that of all standards used at the same molar concentration.

PMID:
17090114
DOI:
10.1021/jf061687v
[Indexed for MEDLINE]

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