Isolation and characterization of Maclura (Maclura pomifera) extracts obtained by supercritical fluid extraction
2015
The chemical composition of the CO2 extract of Maclura fruit (Osage orange) was analyzed. The major constituents of the CO2 extracts were triterpene alcohol esters, along with the triglycerides of C16 and C18 fatty acids. Column chromatography of the CO2 extract yielded lupeol ester of hexadecanoic acid (2), lupeol ester of 3-hydroxyhexadecanoic acid (β-hydroxy palmitic acid) (3) trace of lupeol (1), butyrospermol ester of hexadecanoic acid (5), butyrospermol acetate (6) and trace of butyrospermol (4) as the least polar components. By consequent extraction with acetone of the lipid free Maclura material an extract was obtained, in which isoflavonoids osajin (7) and pomiferin (8) (natural antioxidant) were found in high yields. The structure of isolated compounds was established by spectroscopic data (IR, 1H and 13C NMR and MS) and some chemical reactions. The 3 is new natural product, not yet described in literature.
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