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http://dx.doi.org/10.9721/KJFST.2015.47.2.170

Isolation and Identification of Two Flavonoids from Pear (Pyrus pyrifolia Nakai cv. Chuhwangbae) Fruit Peel  

Lee, Sang Won (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lee, Yu Geon (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Kim, Young Chool (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Lee, Sang-Hyun (Asian Pear Research Institute, Chonnam National University)
Kim, Wol-Soo (Asian Pear Research Institute, Chonnam National University)
Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 170-175 More about this Journal
Abstract
The methanol extract of Asian pear (Pyrus pyrifolia N. cv. Chuhwangbae) fruit peel was purified using solvent fractionation, Sephadex LH-20 column chromatography, and octadecylsilane high performance liquid chromatography. Based on the electrospray ionization mass spectrometry and nuclear magnetic resonance data, the two isolated compounds were identified as quercetin 3-O-${\beta}$-D-glucopyranoside (1) and 3,5,6,7,8,3',4'-heptahydroxyflavan [(-)-dulcisflavan, 2]. Compounds 1 and 2 were isolated and identified for the first time from Asian pears and pears, respectively.
Keywords
Pyrus pyrifolia; pear fruit peel; flavonoid; dulcisflavan; antioxidative activity;
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Times Cited By KSCI : 6  (Citation Analysis)
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