A new derivative of dihydroochnaflavone isolated from Luxemburgia species (Ochnaceae) and the complete ¹H and 13C NMR chemical shifts assignments

Abstract

RESUMO: "Um novo derivado da dihidroochnaflavona isolada de Luxemburgia species (Ochnaceae) e o completo assinalamento dos dados de RMN de 1 H e 13 C". O biflavonóide 2",3"-diidroochnaflavona, isolada de espécies de Luxemburgia (Ochanaceae), foi tratada com diazometano e forneceu o éter trimetílico que, em seguida, foi tratado com anidrido acético/piridina obtendo-se um novo derivado, 5-acetil-7,4'-dimetil-flavona-(3'→O-4'")-5"-acetil-7"-metilflavanona. Fez-se o completo assinalamento dos dados de RMN 1 H e 13 C através da análise dos espectros uni-e bidimensionais do derivado.Unitermos: Ochnaceae, Luxemburgia, biflavona, trimetil-diacetil-diidroochnaflavona. ABSTRACT:The biflavonoid 2",3"-dihydroochnaflavone, isolated from the Luxemburgia species (Ochanaceae), was treated with diazomethane to obtain the trimethyl-ether that was treated with pyridine/acetic anhydride to yield a new derivative, 5-acetil-7,4'-dimethyl-flavone-(3'→O-4'")-5"-acetil-7"-methyl-flavanone. The complete 1 H and 13 C NMR data assignments of the new derivative were made by the one-and two-dimensional spectral analysis.

A comparative study of physicochemical properties, antioxidant and enzyme inhibition activities of oils extracted from seeds of seven new sunflower (Helianthus annuus L.) lines

“…Also, they were lower in oil content than those obtained from the Brazilian cultivars, which was in the range from 38 to 48% (Porto et al, 2008) but within the range (29.5% -50.2%) of some sunflower genotypes obtained by Carvalho et al (2009). Different biotic and abiotic factors among which are genetic diversity, climate conditions and agricultural conditions may be responsible for these variations in oil contents of sunflower seeds (Carvalho et al, 2009). Oils of the seven lines had oil color either yellow or pale yellow and refractive index value (1.46 unit) in accordance with the recommended (standard) physicochemical characteristics of edible oils as given by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO/FAO) (1993).…”

“…However, these values were less than the commercially available sunflower varieties, which contained 39% to 49% oil in seed. Also, they were lower in oil content than those obtained from the Brazilian cultivars, which was in the range from 38 to 48% (Porto et al, 2008) but within the range (29.5% -50.2%) of some sunflower genotypes obtained by Carvalho et al (2009). Different biotic and abiotic factors among which are genetic diversity, climate conditions and agricultural conditions may be responsible for these variations in oil contents of sunflower seeds (Carvalho et al, 2009).…”