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Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis

II. Isolation of carnosic acid and formation of other phenolic diterpenes

Antioxidativ wirksame Inhaltsstoffe ausRosmarinus officinalis undSalvia officinalis

II. Isolierung von Carnosolsäure und Bildung anderer phenolischer Diterpene

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Zusammenfassung

Das phenolische Diterpen Carnosolsäure ist die Hauptsubstanz, aus der sich durch Oxidation Artefakte mitγ-und δ-Lactonstruktur in Extrakten vonRosmarinus officinalis undSalvia officinalis bilden. Bisher war es nur möglich, Carnosolsäure durch hydrierende Lactonspaltung von Carnosol zu gewinnen. Es wurde eine semipräparative HPLC-Methode entwickelt, die es ermöglicht, Carnosolsäure neben anderen phenolischen Diterpenen zu isolieren. Die isolierten Substanzen wurden anhand von13C-Kernresonanz (NMR)-,1H-NMR-, Massen- und IR-Spektroskopie identifiziert. Die Umwandlung von Carnosolsäure und Carnosol zu anderen phenolischen Diterpenen wurde mittels HPLC untersucht.

Summary

The phenolic diterpene carnosic acid appears to be the main substance for general oxidation leading to artifacts withγ-or δ-lactone structure in extracts ofRosmarinus officinalis andSalvia officinalis. Until now it was only possible to prepare carnosic acid by hydrogenolysis of carnosol. A semipreparative HPLC method has been developed isolating carnosic acid among other phenolic diterpenes. The separated substances were identified by13C-nuclear magnetic resonance (NMR),1H-NMR, mass and IR spetroscopy. Conversion of carnosic acid and carnosol to other phenolic diterpenes was investigated by HPLC.

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Authors and Affiliations

  1. Institute of Food Science, University of Hannover, Wunstorfer Strasse 14, W-3000, Hannover 91, Federal Republic of Germany

    Karin Schwarz & Waldemar Ternes

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  1. Karin Schwarz
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  2. Waldemar Ternes
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Schwarz, K., Ternes, W. Antioxidative constituents ofRosmarinus officinalis andSalvia officinalis . Z Lebensm Unters Forch 195, 99–103 (1992). https://doi.org/10.1007/BF01201766

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  • DOI: https://doi.org/10.1007/BF01201766

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