Flavonoids from red onion (Allium cepa)
1998; Elsevier BV; Volume: 47; Issue: 2 Linguagem: Inglês
10.1016/s0031-9422(97)00423-8
ISSN1873-3700
AutoresTorgils Fossen, Atle T. Pedersen, Øyvind M. Andersen,
Tópico(s)Natural product bioactivities and synthesis
ResumoQuercetin 3,7,4′-O-β-triglucopyranoside together with quercetin, quercetin 4′-O-β-glucopyranoside and quercetin 3,4′-O-β-diglucopyranoside were isolated from the pigmented scales of Allium cepa var. ‘Red Baron’. The former flavonol has previously been reported to be formed when cell cultures of a Vitis hybrid is fed with quercetin. Minor amount of taxifolin 4′-O-β-glucopyranoiside, a rare dihydroflavonol, was also detected. The structures were established on the basis of acid hydrolysis, chromatography (TLC and HPLC) and homo- and heteronuclear NMR spectroscopic techniques.
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