Antibacterial and Antioxidant Activities of Quercetin Oxidation Products from Yellow Onion (Allium cepa) Skin
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- 作者：Freddy A. Ramos ; Yoshihisa Takaishi ; Miki Shirotori ; Yousuke Kawaguchi ; Koichiro Tsuchiya ; Hirofumi Shibata ; Tomihiko Higuti ; Tetsuo Tadokoro ; and Minoru Takeuchi
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：May 17, 2006
- 年：2006
- 卷：54
- 期：10
- 页码：3551 - 3557
- 全文大小：133K
- 年卷期：v.54,no.10(May 17, 2006)
- ISSN：1520-5118
文摘
Four new quercetin-derived oxidation products (1-4) and lunularin-4-O-
-D-glucoside (5) were isolatedfrom a water extract of onion (Allium cepa) skin, together with 17 other known compounds. Antibacterialassays for the isolated compounds showed that 2-(3,4-dihydroxyphenyl)-4,6-dihydroxy-2-methoxybenzofuran-3-one (1) presented selective activity against Helicobacter pylori strains and 3-(quercetin-8-yl)-2,3-epoxyflavanone (4) showed antibacterial activity against MRSA and H. pylori strains at thesame time that it increased susceptibility of MRSA to -lactams. Evaluation of antioxidant activityagainst DPPH for the isolated compounds showed that the new derivative compounds (1-4) and2,5,7,3',4'-pentahydroxy-3,4-flavandione (6) are more active than quercetin.Keywords: Onion; Allium cepa; Alliaceae; quercetin; 2,3-epoxyflavanone; benzofuran-3-one; antioxidantactivity; antibacterial activity
-D-glucoside (5) were isolatedfrom a water extract of onion (Allium cepa) skin, together with 17 other known compounds. Antibacterialassays for the isolated compounds showed that 2-(3,4-dihydroxyphenyl)-4,6-dihydroxy-2-methoxybenzofuran-3-one (1) presented selective activity against Helicobacter pylori strains and 3-(quercetin-8-yl)-2,3-epoxyflavanone (4) showed antibacterial activity against MRSA and H. pylori strains at thesame time that it increased susceptibility of MRSA to -lactams. Evaluation of antioxidant activityagainst DPPH for the isolated compounds showed that the new derivative compounds (1-4) and2,5,7,3',4'-pentahydroxy-3,4-flavandione (6) are more active than quercetin.Keywords: Onion; Allium cepa; Alliaceae; quercetin; 2,3-epoxyflavanone; benzofuran-3-one; antioxidantactivity; antibacterial activity