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Chemical Composition of the Hazelnut Kernel (Corylus avellana L.) and Its Anti-inflammatory, Antimicrobial, and Antioxidant Activities
- Source :
- Journal of Agricultural and Food Chemistry. 69:4111-4119
- Publication Year :
- 2021
- Publisher :
- American Chemical Society (ACS), 2021.
-
Abstract
- The chemical composition of hazelnut kernels (Corylus avellana L.) and their COX-2 inhibitory, antimicrobial, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities were investigated. Six previously undescribed indoleacetic acid glycosides, hazelnutins A-F (1-6), and five known compounds (7-11) were isolated from the hazelnut kernels. The structures of compounds 1-6 were successfully identified by high-resolution-electrospray ionization-mass spectrometry and NMR data, and their absolute configurations were established by electron-capture detector spectroscopy analyses in corporation with quantum chemical calculations. Furthermore, the absolute configurations of compounds 7 and 8 were unambiguously confirmed for the first time. Compounds 8-11 were discovered in hazelnut kernels for the first time. Compounds 1-5 inhibited COX-2 expression with inhibition rates ranging from 36.10 to 64.08%. Compounds 3, 4, and 8 could inhibit the proliferation of Candida albicans. Compound 11 exhibited potent antioxidant activity against ABTS and DPPH with IC50 values of 11.22 and 13.21 μmol/L, respectively. Compounds 8 and 10 exhibited moderate antioxidant activity against ABTS.
- Subjects :
- 0106 biological sciences
chemistry.chemical_classification
ABTS
Antioxidant
biology
medicine.drug_class
DPPH
medicine.medical_treatment
010401 analytical chemistry
Glycoside
General Chemistry
biology.organism_classification
Antimicrobial
01 natural sciences
Anti-inflammatory
0104 chemical sciences
chemistry.chemical_compound
chemistry
medicine
Food science
General Agricultural and Biological Sciences
Candida albicans
Chemical composition
010606 plant biology & botany
Subjects
Details
- ISSN :
- 15205118 and 00218561
- Volume :
- 69
- Database :
- OpenAIRE
- Journal :
- Journal of Agricultural and Food Chemistry
- Accession number :
- edsair.doi...........ece86571c876c6fd57045fd7670c3d8a