Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/7587
Título: Phenolic constituents of lamium album: focus on isoscutellarein derivatives
Autor: Pereira, Olívia R.
Domingues, M.R.M.
Silva, Artur
Cardoso, Susana M.
Palavras-chave: Lamium album
Verbascoside
Isoverbascoside
Isoscutellarein derivatives
High performance liquid chromatography
Electrospray ionization-mass spectrometry
Data: 2012
Editora: Elsevier
Citação: Pereira, Olívia R.; Domingues, Maria R. M.; Silva, Artur M. S.; Cardoso, Susana M. (2012) - Phenolic constituents of lamium album: focus on isoscutellarein derivatives. Elsevier . ISSN 0963-9969. 48:1, p. 330-335
Resumo: Lamium album L. is an edible plant which is consumed raw or cooked, in particular in the Mediterranean and surrounding areas. It is also consumed as tea infusions and as a main component of food supplements, because of its pharmacological effects. Despite being consumed by humans for centuries, the chemical composition of L album L is far from being understood. In this study, a purified ethanolic extract (PEEL) was prepared and further analyzed by high performance liquid chromatography and electrospray mass spectrometry. Overall, verbascoside accounted for approximately half of the phenolic content of the extract, but this also contained other bioactive phenolic compounds herein detected for the first time in the genus, namely isoscutellarein derivatives. The latter included isoscutellarein-7-O-allosyl(1 -> 2)glucoside, its O-methyl derivative, three acetyl derivatives of isoscutellarein-O-allosyl glucoside and one acetylated form of O-methylisoscutellarein-7-O-allosyl(1 -> 2)glucoside. From those, the main isoscutellarein derivative was assigned to isoscutellarein-7-O-(6-O-acetyl-beta-allosyl)(1 -> 2)-beta-glucoside, as confirmed by NMR. Altogether, isoscutellarein derivatives accounted for almost 30% of PEEL phenolics. Since verbascoside and isoscutellarein derivatives are main components of L album L ethanolic extract, their possible association to the health benefits of the plant is discussed.
Peer review: yes
URI: http://hdl.handle.net/10198/7587
ISSN: 0963-9969
Versão do Editor: 10.1016/j.foodres.2012.04.009
Aparece nas colecções:DTDT - Artigos em Revistas Indexados ao ISI/Scopus

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