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Characterization of diterpenoid glucosides in roasted puer coffee beans.
J Agric Food Chem. 2014 Mar 26; 62(12):2631-7.JA

Abstract

Five new diterpenoid glucosides, named mascaroside I (1), mascaroside II (2), paniculoside VI (3), cofaryloside I (4), and villanovane I (5), along with seven known ent-kaurane diterpenoid glucosides (6-12) were isolated from acetone extracts of the roasted coffee beans of Coffea arabica var. yunnanensis. Their structures were established by extensive spectroscopic analysis including 1D and 2D NMR (HSQC, HMBC, COSY, and ROESY) and by comparison with published data. Cytotoxicities evaluation of the isolates showed that they were inactive against HL-60, SMMC-7721, A-549, MCF-7, and SW480 cells.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Shu Y
State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences , Kunming 650204, People's Republic of China.
Liu JQ
No affiliation info available
Peng XR
No affiliation info available
Wan LS
No affiliation info available
Zhou L
No affiliation info available
Zhang T
No affiliation info available
Qiu MH
No affiliation info available

MeSH

Cell LineCell SurvivalCoffeaCookingDiterpenesGlucosidesHot TemperatureHumansMagnetic Resonance SpectroscopyMolecular StructurePlant ExtractsSeeds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24605833

Citation

Shu, Yi, et al. "Characterization of Diterpenoid Glucosides in Roasted Puer Coffee Beans." Journal of Agricultural and Food Chemistry, vol. 62, no. 12, 2014, pp. 2631-7.
Shu Y, Liu JQ, Peng XR, et al. Characterization of diterpenoid glucosides in roasted puer coffee beans. J Agric Food Chem. 2014;62(12):2631-7.
Shu, Y., Liu, J. Q., Peng, X. R., Wan, L. S., Zhou, L., Zhang, T., & Qiu, M. H. (2014). Characterization of diterpenoid glucosides in roasted puer coffee beans. Journal of Agricultural and Food Chemistry, 62(12), 2631-7. https://doi.org/10.1021/jf500788t
Shu Y, et al. Characterization of Diterpenoid Glucosides in Roasted Puer Coffee Beans. J Agric Food Chem. 2014 Mar 26;62(12):2631-7. PubMed PMID: 24605833.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of diterpenoid glucosides in roasted puer coffee beans. AU - Shu,Yi, AU - Liu,Jie-Qing, AU - Peng,Xing-Rong, AU - Wan,Luo-Sheng, AU - Zhou,Lin, AU - Zhang,Tao, AU - Qiu,Ming-Hua, Y1 - 2014/03/18/ PY - 2014/3/11/entrez PY - 2014/3/13/pubmed PY - 2014/8/26/medline SP - 2631 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 62 IS - 12 N2 - Five new diterpenoid glucosides, named mascaroside I (1), mascaroside II (2), paniculoside VI (3), cofaryloside I (4), and villanovane I (5), along with seven known ent-kaurane diterpenoid glucosides (6-12) were isolated from acetone extracts of the roasted coffee beans of Coffea arabica var. yunnanensis. Their structures were established by extensive spectroscopic analysis including 1D and 2D NMR (HSQC, HMBC, COSY, and ROESY) and by comparison with published data. Cytotoxicities evaluation of the isolates showed that they were inactive against HL-60, SMMC-7721, A-549, MCF-7, and SW480 cells. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/24605833/Characterization_of_diterpenoid_glucosides_in_roasted_puer_coffee_beans_ DB - PRIME DP - Unbound Medicine ER -