Abstract
Objective:
To study the chemical constituents of the fruit of Xylocarpus granatum.
Methods:
The chemical constituents were isolated by chromatographic methods and their structures were elucidated by NMR spectra and physicochemical properties.
Results:
Ten compounds were isolated from the fruit of Xylocarpus granatum and the structures of them were identified as spicatin (1), xyloccensin K(2), 6-acetoxycedrodorin (3), aurantiamide acetate (4), (+)-catechin (5), alpha-tocopherol (6), abscisic acid (7), daucosterol (8), 4-hydroxybenzoic acid (9) and ethyl 3,4-dihydroxybenzoate (10).
Conclusion:
Compound 4 -10 are isolated from this plant for the first time.
Publication types
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English Abstract
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Research Support, Non-U.S. Gov't
MeSH terms
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Abscisic Acid / chemistry
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Abscisic Acid / isolation & purification
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Catechin / chemistry
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Catechin / isolation & purification*
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Dipeptides / chemistry
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Dipeptides / isolation & purification*
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Ethanol / chemistry
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Fruit / chemistry
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Meliaceae / chemistry*
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Parabens / chemistry
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Parabens / isolation & purification
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Plants, Medicinal / chemistry*
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Sitosterols / chemistry
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Sitosterols / isolation & purification
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alpha-Tocopherol / chemistry
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alpha-Tocopherol / isolation & purification*
Substances
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Dipeptides
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Parabens
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Sitosterols
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Ethanol
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N-benzoylphenylalanylphenylalinol acetate
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Abscisic Acid
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Catechin
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alpha-Tocopherol
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4-hydroxybenzoic acid
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lyoniside