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New Acylated Flavonol Glycosides and a Phenolic Profile of Pritzelago alpina , a Forgotten Edible Alpine Plant
Author(s) -
Corradi Elisabetta,
De Mieri Maria,
Cadisch Larissa,
Abbet Christian,
Hamburger Matthias,
Potterat Olivier
Publication year - 2016
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201500353
Subject(s) - chemistry , glycoside , kaempferol , chromatography , acid hydrolysis , organic chemistry , quercetin , hydrolysis , flavonoid , high performance liquid chromatography , sugar , antioxidant
Thirteen acylated flavonoid glycosides, 1 – 13 , including eleven new congeners, 3 – 13 , were isolated from the aerial parts of Pritzelago alpina (Brassicaceae) by a combination of column chromatography on Sephadex LH‐20 , and preparative and semi‐preparative HPLC. The structures were established by extensive NMR and MS experiments in combination with acid hydrolysis and sugar analysis by GC/MS. The new compounds were shown to be kaempferol and quercetin glycosides acylated for most of them by a branched short chain fatty acid or a hydroxycinnamic acid residue on the sugar portion. As shown by a HPLC‐DAD analysis of a MeOH extract, these compounds are the main phenolic constituents in the aerial parts of the plant.