Objective: To establish a convenient, practical and environmental method for extracting and isolating shikimic acid.

Methods: The content of shikimic acid was measured by RP-ion-pair HPLC, the effects of different pH, temperature, sample concentration and eluate concentration on 717 anion exchange resin were studied.

Results: The yield of shikimic acid was 96.52% on the condition of 22 degrees C, pH > 6.5, 7.5 mg /ml sample concentration and 0.03 mol/L HCl eluting.

Conclusion: This method is feasible and suitable for the extraction and isolation of shikimic acid.

Download full-text PDF

Source

Publication Analysis

Top Keywords

shikimic acid
16
isolation shikimic
8
717 anion
8
anion exchange
8
sample concentration
8
shikimic
5
[study sorption
4
sorption isolation
4
acid
4
acid 717
4

Similar Publications

Phytochemical Study and In Vitro Antioxidant Activity of Along with Antitumor Activity of the Isolated -Tiliroside and Luteolin 4'--β-Xyloside.

Molecules

December 2024

Laboratory of Chemistry and Environmental Chemistry (LCCE), Department of Chemistry, Faculty of Matter Sciences, University of Batna 1, Batna 05000, Algeria.

Twelve compounds (-), kaempferol (), luteolin (), luteolin 4'--xyloside (), luteolin 4'--β-glucoside (), quercetin 4'--β-xyloside (), kaempferol-3--[6″--(E)-p-coumaroyl]-β-D-glucoside (-tiliroside) (), protocatechuic acid (), gallic acid (), methyl gallate (), ethyl gallate (), shikimic acid-3--gallate (), and 3,3',4'-tri--methyl-ellagic acid 4-sulfate (), were isolated and identified from the aerial parts of (Cav.) Pers (synonym: C. Presl.

View Article and Find Full Text PDF

Shikimic Acid Enhances Vancomycin Efficacy in Experimental MRSA-Induced Infective Endocarditis.

J Infect

December 2024

National Risk Assessment Laboratory for Antimicrobial Resistance of Animal Original Bacteria, College of Veterinary Medicine, South China Agricultural University, Guangzhou, China; Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, China. Electronic address:

View Article and Find Full Text PDF

Research on natural antioxidants derived from plants has surged due to their potential health benefits. In the current study, the chemical composition, enzyme inhibitory activity, and antimicrobial effects of the Elaeagnus angustifolia L. plant, including leaves, flowers, and flower stalks extracts, were analyzed.

View Article and Find Full Text PDF

Development of kombucha beverage with jackfruit leaves (Artocarpus heterophyllus Lam) and/or soursop leaves (Annona muricata).

Food Chem

December 2024

Tecnológico Nacional de México, Instituto Tecnológico de Tepic; Laboratorio Integral de Investigación en Alimentos, Av. Tecnológico #2595 Col. Frac. Lagos del Country, C.P., Tepic 63175, Nayarit, Mexico. Electronic address:

Kombucha is a fermented beverage with health effects, made mainly from green tea and black tea; however, it can also be made from other leaves such as those of jackfruit and soursop, which are not used even though they have been reported to have positive health effects. Due to the above, in this work "kombucha" beverages based on jackfruit and/or soursop leaves were developed and analyzed to take advantage of these by-products. It was found that fermentation produced significant changes, being the optimal kombucha formulation green tea with soursop leaves (GTKS), obtaining a higher content of antioxidant compounds (mainly catechin, rutin and shikimic acid) and greater ferric reducing antioxidant power (FRAP) (1.

View Article and Find Full Text PDF

Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF ( < 0.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!