Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars

Oleanolic acid (OA) and ursolic acid (UA) are important bioactive components in many plants, including persimmon (Diospyros kaki L.). The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones,...

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Autores principales: Zhou, Chunhua, Sheng, Yanle, Zhao, Daqiu, Wang, Zhiqin, Tao, Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2010
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257790/
https://www.ncbi.nlm.nih.gov/pubmed/20877245
http://dx.doi.org/10.3390/molecules15096580
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author Zhou, Chunhua
Sheng, Yanle
Zhao, Daqiu
Wang, Zhiqin
Tao, Jun
author_facet Zhou, Chunhua
Sheng, Yanle
Zhao, Daqiu
Wang, Zhiqin
Tao, Jun
author_sort Zhou, Chunhua
collection PubMed
description Oleanolic acid (OA) and ursolic acid (UA) are important bioactive components in many plants, including persimmon (Diospyros kaki L.). The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones, by applying high performance liquid chromatography (HPLC) with UV detection. Both OA and UA were present in all of the investigated cultivars, except for three, ‘Hiratanenashi’, ‘Ribenhongshi’ and ‘Matsumotowase’. The OA content ranged from traces to 88.57 μg/g FW, and that of UA were between traces and 27.64 μg/g FW.
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spelling pubmed-62577902018-12-06 Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars Zhou, Chunhua Sheng, Yanle Zhao, Daqiu Wang, Zhiqin Tao, Jun Molecules Communication Oleanolic acid (OA) and ursolic acid (UA) are important bioactive components in many plants, including persimmon (Diospyros kaki L.). The present work was carried out to determine OA and UA contents in the flesh of persimmon fruit from 32 cultivars, including 23 astringent and 9 non-astringent ones, by applying high performance liquid chromatography (HPLC) with UV detection. Both OA and UA were present in all of the investigated cultivars, except for three, ‘Hiratanenashi’, ‘Ribenhongshi’ and ‘Matsumotowase’. The OA content ranged from traces to 88.57 μg/g FW, and that of UA were between traces and 27.64 μg/g FW. MDPI 2010-09-20 /pmc/articles/PMC6257790/ /pubmed/20877245 http://dx.doi.org/10.3390/molecules15096580 Text en © 2010 by the authors; http://creativecommons.org/licenses/by/3.0/ licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Communication
Zhou, Chunhua
Sheng, Yanle
Zhao, Daqiu
Wang, Zhiqin
Tao, Jun
Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title_full Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title_fullStr Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title_full_unstemmed Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title_short Variation of Oleanolic and Ursolic Acid in the Flesh of Persimmon Fruit among Different Cultivars
title_sort variation of oleanolic and ursolic acid in the flesh of persimmon fruit among different cultivars
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6257790/
https://www.ncbi.nlm.nih.gov/pubmed/20877245
http://dx.doi.org/10.3390/molecules15096580
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