New glycosidic constituents from fruits of Lycium chinense and their antioxidant activities

• Main Authors: I.M. Chung, M. Ali, P. Nagella, A. Ahmad
• Format: Article
• Language: English
• Published: Elsevier 2015-11-01
• Series: Arabian Journal of Chemistry
• Subjects: Lycium chinense; Solanaceae; Fruits; New constituents; Antioxidant activities
• Online Access: http://www.sciencedirect.com/science/article/pii/S1878535213001548

Potential biologically active new constituents labd-3β, 9β-diol-3α-d-glucopyranosyl-(2a → 1b)-α-d-glucopyranosyl-(2b → 1c)-α-d-glucopyranosyl-(2c → 1d)-α-d-arabinofuranosyl-2d-p-hydroxybenzoate (1) and α-d-glucuronopyranosyl (2 → 1′)-α-d-glucuronopyranosyl (2′ → 1″)-α-d-glucopyranosyl-2″-n-octadec-9‴-enoate (2) along with β-sitosterol-β-d-glucoside were isolated from the fruits of Lycium chinense. Their chemical structures were elucidated using detailed spectroscopic studies. The structure assignments are based on two-dimensional (2D)-NMR techniques including COSY, HSQC, HMBC and NOESY experiments. Compounds 1 and 2 were evaluated for antioxidant activities with three assay protocols such as diphenylpicrylhydrazyl (DPPH) radical scavenging activity, reducing power and the phosphomolybdenum activity, compound 2 showed more potential as compared with 1.