Phenolic constituents in the fruits of Cinnamomum zeylanicum and their antioxidant activity

Journal of Agricultural and Food Chemistry
Guddadarangavvanahally K JayaprakashaLingamallu Jaganmohan Rao

Abstract

Defatted cinnamon fruit powder was successively extracted with benzene ethyl acetate, acetone, MeOH, and water. The concentrated water extract contained the maximum amount of phenolics and showed the highest antioxidant activities. Hence, it was fractionated by Diaion HP-20SS, Diaion HP-20, and Sephadex LH-20 column chromatographies. It gave five purified compounds, the purities of which were analyzed by HPLC. Compounds 1-5 were identified as 3,4-dihydroxybenzoic acid (protocatechuic acid), epicatechin-(2beta-->O-7,4beta-->8)-epicatechin-(4beta-->8)-epicatechin (cinnamtannin B-1), 4-[2,3-dihydro-3-(hydroxymethyl)-5-(3-hydroxypropyl)-7-(methoxy)benzofuranyl]-2-methoxyphenyl beta-d-glucopyranoside (urolignoside), quercetin-3-O-(6-O-alpha-l-rhamnopyranosyl)-beta-d-glucopyranoside (rutin), and quercetin-3-O-alpha-l-rhamnopyranoside by using extensive spectral studies. The antioxidant activities of purified compounds were screened for their antioxidative potential using beta-carotene-linoleate and 1,1-diphenyl-2-picrylhydrazyl model systems. All of the compounds showed antioxidant and radical scavenging activities. This is the first report of the isolation and identification of nonvolatile constituents and as well as antioxidant act...Continue Reading

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May 16, 2002·Journal of Agricultural and Food Chemistry·Lingamallu Jagan Mohan RaoMitsuru Yoshida
Jul 10, 2003·Journal of Agricultural and Food Chemistry·Guddadarangavvanahally K JayaprakashaKunnumpurath K Sakariah
Sep 8, 2004·Bioorganic & Medicinal Chemistry·Guddadarangavvanahally K JayaprakashaKunnumpurath K Sakariah

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