Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Chemical Constituents from tile Fruit Peels of Fortunella japonica

  • Cho, Jeong-Yong (Institute of Health Biosciences, The University of Tokushima Graduate Schoo) ;
  • Kawazoe, Kazuyoshi (Institute of Health Biosciences, The University of Tokushima Graduate School) ;
  • Moon, Jae-Hak (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology and Functional Food Research Center, Chonnam National University) ;
  • Murakami, Kotaro (Institute of Health Biosciences, The University of Tokushima Graduate School) ;
  • Takaishi, Yoshihisa (Institute of Health Biosciences, The University of Tokushima Graduate School)
  • Published : 2005.10.31
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Abstract

Chemical constituents of fruit peels of Fortunella japonica Swingle were investigated, and ten compounds were purified and isolated through various chromatographic procedures. Through NMR analysis, isolated compounds were identified as ${\alpha}$-tocopherol (1), lupenone (2), ${\beta}$-amyrin (3), ${\alpha}$-amyrin (4), ${\beta}$-sitosterol (5), ${\beta}$-sitosteryl 3-O-glucopyranoside (6), kaempferide 3-O-rhanmopyranoside (7), 3',5'-di-C-${\beta}$-glucopyranosylphloretin (8), acacetin 7-O-neohesperidoside (9), and acacetin 8-C-neohesperidoside (10). Compounds 1-7 were identified for the first time by our group from fruit peels of F. japonica.

Keywords

References

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