Mallopenins A–E, Antibacterial Phenolic Derivatives from the Fruits of Mallotus philippensis

The chromatographic separation of the components of the acetone extract of Mallotus philippensis fruits yielded five new phenolic compounds including two chalcones, 1 and 3 , a functionalized phloroglucinol, 2 , two flavanones, 4 and 5 , and six known compounds. The structures of 1 - 5 were confirmed by NMR and mass analyses. Racemic compounds 1 and 2 were separated by chiral-phase HPLC, and the absolute configuration of (+)- 1 was confirmed by X-ray diffraction studies and ECD spectroscopic data. The configurations of the enantiomers of 2 were defined by comparison of its ECD data with those of (+)- 1 . Compounds 6 and 7 exhibited significant antibacterial activities, with MIC values ranging from 3.8 to 15.5 μM.