Phenolic Composition of the "Mocán" (Visnea mocanera L.f.)

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• 作者：Margarita Herná ; ndez-Pé ; rez ; Teresa Herná ; ndez ; Carmen Gó ; mez-Cordové ; s ; Isabel Estrella ; and Rosa M. Rabanal
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：1996
• 出版时间：November 1996
• 年：1996
• 卷：44
• 期：11
• 页码：3512 - 3515
• 全文大小：119K
• 年卷期：v.44,no.11(November 1996)
• ISSN：1520-5118

文摘

The leaves and fruits of the "mocán" (Visneamocanera L.f.) have been analyzed by TLC and HPLCto establish their phenolic composition. The fruits are richerthan the leaves in phenolics with 4%procyanidins, 4% catechins, 3% total polyphenols, 0.6%low-polymerization polyphenols, and 0.1%anthocyanins. Benzoic acids (p-hydroxybenzoic,protocatechuic, and gallic), benzoic aldehydes(p-hydroxybenzoic, vanillic, and syringic), cinnamic acids(p-coumaric and ferulic), 3-flavanols [(+)-catechin, (-)-epicatechin, and procyanidins], flavonols (quercetin,myricetin, and kaempferol) andtheir glycosides (isorhamnetin 3-O-glucoside, kaempferol3-O-rutinoside, quercetin3-O-rhamnoside,and quercetin 3-O-galactoside), and anthocyanins (glycosidesof delphinidin, cyanidin, petunidin,peonidin, and malvidin) have been identified. The presence ofthese families of compounds in mocáncould account for the antimicrobial, antiinflammatory, analgesic,antiulcerogenic, hemostatic,astringent, cicatrizant, vulnerary, and psychostimulant activitiesfound in previous studies.Keywords: Visnea mocanera; fruits; phenoliccompounds