Foods (Sep 2019)

Identification and Structural Elucidation of Anti-Inflammatory Compounds from Chinese Olive (<i>Canarium Album</i> L.) Fruit Extracts

  • Yueh-Hsiung Kuo,
  • Yu-Te Yeh,
  • Sih-Ying Pan,
  • Shu-Chen Hsieh

DOI
https://doi.org/10.3390/foods8100441
Journal volume & issue
Vol. 8, no. 10
p. 441

Abstract

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Chinese olive (Canarium album L.), a rich source of polyphenols, can be used as a functional food ingredient. We previously showed that the ethyl acetate fraction of this extract (CO-EtOAc) is an effective anti-inflammatory agent. Therefore, here, we aimed to screen the bioactive fractions extracted from CO-EtOAc using different isolation techniques, and purify the bioactive compounds based on their cytotoxic and anti-inflammatory abilities. CO-EtOAc was fractionated using silica gel and Sephadex column chromatography, and the active compounds were isolated and purified by high-performance liquid chromatography (HPLC). The structures of the resulting compounds were identified using proton nuclear magnetic resonance (NMR) spectra. Activity-directed fractionation and purification were used to identify the following active compounds with anti-inflammatory effects using lipopolysaccharide (LPS)-stimulated mouse macrophages: sitoindoside I, amentoflavone, tetrahydroamentoflavone and protocatechuic acid. For the first time, sitoindoside I and tetrahydroamentoflavone were isolated from Chinese olive, and the anti-inflammatory compounds of CO-EtOAc were identified, suggesting its potential for used as a health food ingredient.

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