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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/42633
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dc.contributor.authorGontijo, Vanessa Silva-
dc.contributor.authorde Souza, Thiago Correa-
dc.contributor.authorRosa, Isael Aparecido-
dc.contributor.authorSoares, Marisi Gomes-
dc.contributor.authorda Silva, Marcelo Aparecido-
dc.contributor.authorVilegas, Wagner-
dc.contributor.authorViegas Junior, Claudio-
dc.contributor.authordos Santos, Marcelo Henrique-
dc.date.accessioned2014-05-20T15:34:43Z-
dc.date.accessioned2016-10-25T18:11:06Z-
dc.date.available2014-05-20T15:34:43Z-
dc.date.available2016-10-25T18:11:06Z-
dc.date.issued2012-06-01-
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2011.10.110-
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 132, n. 3, p. 1230-1235, 2012.-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/11449/42633-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/42633-
dc.description.abstractA new glycosylated biflavonone, morelloflavone-4 '''-O-beta-D-glycosyl, and the known compounds 1,3,6,7-tetrahydroxyxanthone, morelloflavone (fukugetin) and morelloflavone-7 ''-O-beta-D-glycosyl (fukugeside) were isolated from the epicarp of Garcinia brasiliensis collected in Brazil. The structures of these compounds were established using H-1 and C-13 NMR, COSY, gHMQC and gHMBC spectroscopy. The compounds exhibited antioxidant activity. The greatest potency was displayed by morelloflavone (2), with IC50 = 49.5 mM against DPPH and absorbance of 0.583 at 400 mu g/mL for the reduction of Fe3+. The weakest potency was displayed by 1,3,6,7-tetrahydroxyxanthone (1), with IC50 = 148 mM against DPPH and absorbance of 0.194 at 400 mu g/mL for the reduction of Fe3+. (C) 2011 Elsevier Ltd. All rights reserved.en
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)-
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
dc.description.sponsorshipFinanciadora de Estudos e Projetos (FINEP)-
dc.format.extent1230-1235-
dc.language.isoeng-
dc.publisherElsevier B.V.-
dc.sourceWeb of Science-
dc.subjectGarcinia brasiliensisen
dc.subjectBiflavonoidsen
dc.subjectNatural productsen
dc.subjectAntioxidantsen
dc.titleIsolation and evaluation of the antioxidant activity of phenolic constituents of the Garcinia brasiliensis epicarpen
dc.typeoutro-
dc.contributor.institutionUniversidade Federal de Alfenas (UNIFAL)-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationUniv Fed Alfenas, Lab Fitoquim & Quim Med, Inst Quim Exatas, UNIFAL MG, Alfenas, MG, Brazil-
dc.description.affiliationUniv Fed Alfenas, Lab Plantas Med & Fitoterapicos, Fac Ciencias Farmaceut, UNIFAL MG, Alfenas, MG, Brazil-
dc.description.affiliationUNESP, Dept Quim Organ, Inst Quim Araraquara, Araraquara, Brazil-
dc.description.affiliationUnespUNESP, Dept Quim Organ, Inst Quim Araraquara, Araraquara, Brazil-
dc.identifier.doi10.1016/j.foodchem.2011.10.110-
dc.identifier.wosWOS:000301022400016-
dc.rights.accessRightsAcesso aberto-
dc.identifier.fileWOS000301022400016.pdf-
dc.relation.ispartofFood Chemistry-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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