Chemical Constituents of Brown Rice Grain (<Emphasis Type="Italic">Oryza sativa</Emphasis>) |
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| Authors: | I M Chung Mohd Ali A Ahmad C Y Yu K H Ma J G Gwag Y J Park |
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| Institution: | (1) Department of Applied Life Science, Konkuk University, Seoul, 143-701, South Korea;(2) Faculty of Pharmacy, Hamdard University, New Delhi, 110062, India;(3) Bioherb Research Center, Division of Bioresources Technology, Kangwon National University, Chunchon, 200-701, Korea;(4) Bio-Resource Research, National Institute of Agricultural Biotechnology, Suhdun-dong, Suwon, 441-707, Korea;(5) International Plant Genetic Resources Institute, APO office, Serdang, Malaysia |
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| Abstract: | One new compound 3,7,11,15,19-pentamethyl-9α,10α,11α,17α,18α-pentahydroxy-n-tetracosan-1-oxy-p-hydroxycaffeoate (oryzaterpenyl
caffeoate) (1), together with three known fatty acids linoleic acid, stearic acid and myristic acid were isolated and identified from the
rice grain of Oryza sativa. The structure of the new compound was elucidated by 1D and 2D NMR spectroscopic techniques (1H-1HCOSY, 1H-13C HETCOR) aided by EI-MS, and IR spectra.
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Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 535–537, November–December, 2005. |
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| Keywords: | Oryza sativa Poaceae rice grains 3 7 11 15 19-pentamethyl-9α 10α 11α 17α 18α -pentahydroxy-n-tetracosan-1-oxy-p-hydroxycaffeoate fatty acids |
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