Objective: To study the chemical constituents of Indocalamus latifolius leaves.
Methods: The chemical constituents were isolated and purified with silica column chromatography and gel chromatography. Their structures were identified by physicochemical properties and various spectroscopic methods including NMR spectrum, MS, UV, etc.
Results: Fourteen compounds were isolated from the ethyl acetate part as isovitexin (1), vitexin (2), orientin (3), homoorientin (4), vanillic acid (5), chlorogenic acid (6), caffeic acid (7), ferulic acid (8), friedelin (9), tricin (10), tricin-7-O-beta-D-glucopyranoside (11), fernenol (12), luteolin-6-C-glucopyranoside (13) and quercetin-3-O-glucopyranoside (14).
Conclusion: All compounds are isolated from this plant for the first time.
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Foods
May 2024
Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
This study aimed to investigate the efficacy of supercritical CO (SC-CO) extraction in enhancing the extraction rate, purity, and antioxidant activity of (Keng) McClure (Poaceae) leaf terpenoids (ILLTs). Crude extracts obtained from leaves were subjected to qualitative and quantitative analyses, revealing neophytadiene, phytol, β-sitosterol, β-amyrone, squalene, and friedelin as the primary terpenoid constituents, identified through gas chromatography-mass spectrometry (GC-MS). Compared with steam distillation extraction (SD), simultaneous distillation extraction (SDE), ultra-high pressure-assisted n-hexane extraction (UHPE-Hex), ultra-high pressure-assisted ethanol extraction (UHPE-EtOH), ultrasound-assisted n-hexane extraction (UE-Hex), and ultrasound-assisted ethanol extraction (UE-EtOH), SC-CO exhibited a superior ILLT extraction rate, purity, and antioxidant activity.
View Article and Find Full Text PDFMolecules
August 2015
State Forestry Administration Key Open Laboratory, International Centre for Bamboo and Rattan, Beijing 100102, China.
The glutinous rice dumpling named "Zongzi" in Chinese is a type of traditional food that is popular in East Asian countries. "Zongzi" is made of glutinous rice and wrapped in the leaves of Indocalamus latifolius McClure as the packaging material. Four new compounds, latifoliusine A (2), (7S,8R) syringylglycerol-8-O-4'-sinapyl ether 4-O-β-d-glucopyranoside (7), (7S,8S) syringylglycerol-8-O-4'-sinapyl ether 7-O-β-d-glucopyranoside (8), and (7R,8S) syringylglycerol-8-O-4'-sinapyl ether 7-O-β-d-glucopyranoside (10), along with six known compounds (1, 3-6 and 9) were isolated from I.
View Article and Find Full Text PDFObjective: To study the chemical constituents of Indocalamus latifolius leaves.
Methods: The chemical constituents were isolated and purified with silica column chromatography and gel chromatography. Their structures were identified by physicochemical properties and various spectroscopic methods including NMR spectrum, MS, UV, etc.
J Nutr Sci Vitaminol (Tokyo)
April 2014
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Zhejiang Agriculture and Forestry University.
Indocalamus latifolius (Keng) McClure leaf is a popular food material in East Asia due to its antioxidant and anticorrosive activities. To utilize it more effectively, we investigated the discrepancy of antioxidant activities and active compound content in Indocalamus latifolius leaf along with the altitude change. Total flavonoids, phenolics, titerpenoids and eight characteristic active constituents, i.
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