Occurrence of 3‐oxo triterpenes in the unsaponifiable matter of some vegetable fats

Kolhe, Jayant N.; Bhaskar, Anil; Bringi, N. V.

doi:10.1007/bf02535097

Cited by 12 publications

(6 citation statements)

References 4 publications

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“…95–108, 5.68 g). Residue C was rechromatographed over silica gel to give a triterpene fraction, which was subjected to HPLC (ODS, 95% MeOH) to afford compounds 1 (1.38 mg) and 9 (1.12 mg) [16]. Residue D was rechromatographed over silica gel to give a triterpene fraction, which was subjected to HPLC (ODS, 95 % MeOH) to afford compounds 2 (1.60 mg), 3 (2.40 mg), 5 (1.61 mg) [17], 8 (1.39 mg) [18], and 10 (2.82 mg) [19].…”

Section: Methodsmentioning

confidence: 99%

Three Novel Triterpenoids from Taraxacum officinale Roots

et al. 2016

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Three novel lupane-, bauerane-, and euphane-type triterpenoids (1-3), in addition to seven known triterpenoids (4-10)-18β,19β-epoxy-21β-hydroxylupan-3β-yl acetate (4), 21-oxolup-18-en-3β-yl acetate (5), betulin (6), officinatrione (7), 11α-methoxyolean-12-en-3-one (8), eupha-7,24-dien-3-one (9), and 24-oxoeupha-7,24-dien-3β-yl acetate (10)-were isolated from the roots of Taraxacum officinale. Their structures were elucidated on the basis of spectroscopic analyses using 1D and 2D-NMR spectra and electron ionization mass spectrometry (EIMS). The effects of compounds 1-10 on the production of nitric oxide (NO) in lipopolysaccharide (LPS)-activated mouse peritoneal macrophages were evaluated. Compounds 4, 6, and 10 exhibited similar NO inhibitory activities to N G -monomethyl-L-arginine acetate (L-NMMA). These compounds did not exhibit cytotoxicity at an effective concentration. The results of present study suggest that compounds 4, 6, and 10 have potential as anti-inflammatory disease agents.

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Section: Methodsmentioning

confidence: 99%

Three Novel Triterpenoids from Taraxacum officinale Roots

et al. 2016

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“…Kolhe et al [50] reported that 3-oxo triterpenes are not present in peanut oil, being the practical significance of this fact that oxo triterpenes could be used to detect contamination with other oils or fats.…”

Section: Methylsterols and Triterpenic Alcoholsmentioning

confidence: 97%

Peanut oil: Compositional data

Carrín

Carelli

2010

Euro J Lipid Sci & Tech

106

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The major fatty acids of peanut oil acylglycerols are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids, and only a trace amount of linolenic fatty acid (C18:3) is present. Thus they have a very convenient oxidative stability and have been considered premium cooking and frying oils. This paper provides information about compositional data of peanut oil taking into account major (triacylglycerols and their fatty acids) and minor (free fatty acids, diacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles, and metals) compounds. Moreover, the influence of genotype, seed maturity, climatic conditions, and growth location on peanut oil chemical composition is considered in the present report. In addition, peanut oils from wild species found in South America as well as from peanut lines developed through conventional breeding are also compared.

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“…The NSF of avocado oil was prepared by the method of Kolhe et al (1982) with modifications. The avocado oil (25 g) in ethanol/water (3:1 v/v, 100 mL) and KOH (17.5 g) was refluxed for 2-4 h, till the completion of saponification, followed by dilution with water and extraction of NSF with n-hexane.…”

Section: Extraction Of Nonsaponifiable Fraction Of Avocado Oilmentioning

confidence: 99%

Effect of Nonsaponifiable Fraction of Avocado Oil on Body Weight, Body Fat and Blood Lipid Profile of Broiler Chickens

D`Silva¹,

D'Souza²

2015

Asian J. of Poultry Science

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Accumulation of body fat is the major problem associated with initiation of various diseases in fast growing broiler chickens. Methods to restrict the accumulation of body fat have met with limited success. The objective of this study was to evaluate the effect of Avocado Non-Saponifiable Fraction (NSF) in broiler chicken (from day 14 for 27 days) on body fat accumulation, growth performance, organ weight and plasma lipid profile. Supplementation of avocado NSF for 27 days has resulted in positive changes in plasma lipid profile with 50% decrease of abdominal fat and 33.8% increase in body weight compared with normal control chickens. The Avocado NSF improved body composition in broilers through higher lean-to-fat ratio and hence has a potential to improve overall health profile and reduce metabolic diseases in chickens.

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Occurrence of 3‐oxo triterpenes in the unsaponifiable matter of some vegetable fats

Cited by 12 publications

References 4 publications

Three Novel Triterpenoids from Taraxacum officinale Roots

Three Novel Triterpenoids from Taraxacum officinale Roots

Peanut oil: Compositional data

Effect of Nonsaponifiable Fraction of Avocado Oil on Body Weight, Body Fat and Blood Lipid Profile of Broiler Chickens

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