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KMID : 0043320090320101345
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Archives of Pharmacal Research
2009 Volume.32 No. 10 p.1345 ~ p.1349
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Lignans from the Fruits of the Red Pepper (Capsicum annuum L.) and Their Antioxidant Effects
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Baek Nam-In
Lee Dae-Young
Lee Do-Gyeong
Cho Jin-Gyeong
Bang Myun-Ho
Lyu Ha-Na
Lee Youn-Hyung
Kim Se-Young
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Abstract
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The fruits of Capsicum annuum were extracted using 80% aqueous MeOH, and fractionated using EtOAc and water. Repeated column chromatography using silica gel, octadecyl silica gel, and Sephadex LH-20 for the EtOAc fraction led to the isolation of a new lignan glycoside and a known one, icariside E5. From the results of spectroscopic data, including EIMS, FABMS, UV, IR, 1H and 13C-NMR, DEPT, and 2D-NMR (COSY, HSQC, HMBC), the chemical structure of the new lignan glycoside was determined as (8R)-isodehydrodiconiferyl alcohol-4’-O-(6’’-vanilloyl)-β-D-glucopyranoside named vanilloylicariside E5. All isolated compounds were tested for antioxidant activities using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. Icariside E5 (2) and (8R)-Isodehydrodiconiferyl alcohol (3) exhibited a strong scavenging effect on DPPH(2: IC50=42.1 μM, 3: IC50=4.5 μM).
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KEYWORD
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Capsicum annuum L., Vanilloylicariside E5, Icariside E5, (8R)- Isodehydrodiconiferyl alcohol, Antioxidant activity, DPPH
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