Isolation of Oleanane Triterpenes and trans-Resveratrol from the Root of Peanut (Arachis hypogaea)
2009
Lee, Y.Y., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kwon, S.H., Seoul Medical Science Institute, Seoul, Republic of Korea | Kim, H.J., Kyungpook National University, Daegu, Republic of Korea | Park, H.J., Kyungpook National University, Daegu, Republic of Korea | Yang, E.J., Kyungpook National University, Daegu, Republic of Korea | Kim, S.K., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Yoon, Y.H., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Kim, C.G., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Park, J.W., National Institute of Crop Science, RDA, Suwon, Republic of Korea | Song, K.S., Kyungpook National University, Daegu, Republic of Korea
The methanolic extract of peanut root was consecutively partitioned with dichloromethane, ethyl acetate (EtOAc), and n-butanol. Three compounds were isolated from the EtOAc-soluble fraction by the repeated silica gel column chromatography. These compounds were identified as sophoradiol, soyasapogenol B, and trans-resveratrol based on ¹H- and ∨13C-NMR data. Sophoradiol and soyasapogenol B were isolated from the peanut for the first time. The trans-resveratrol content of the peanut root was 1.7 mg/g dry weight, which is more than 1,000 times higher than that of peanut.
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