Affiliations: Department of Food Science, Rutgers University, New
Brunswick, NJ 08901-8520, USA | Department of Food Science and Technology, National
Pingtung University of Science and Technology, Pingtung, Taiwan | Laboratory for Cancer Research, College of Pharmacy,
Rutgers University, Piscataway, NJ 08854-8020, USA
Note: [] Department of Food Science, Rutgers University, 65 Dudley Road,
New Brunswick, NJ 08901-8520, USA. Tel.: +1 732 932 9611 x 235; Fax: +1
732 932 8004; E-mail: [email protected]
Abstract: Rosemary and sage are common spices used in food. In our recent
search of cancer chemopreventive agents from spices, the alcohol extracts of
rosemary and sage showed strong antumorigenic activities. Rosemary and sage
extracts contain active antioxidative factors such as phenolic diterpenes,
flavonoids and phenolic acids. Here we discuss chromatographic methods used to
separate and purify compounds from these spices and MS and NMR spectrometry to
identify the isolated compounds. Several new compounds isolated from sage were
determined to be
6-O-caffeoyl-\beta-D-fructofuranosyl-(2
\rightarrow 1)-\beta-glucopyranoside,
1-O-caffeoyl-\beta-D-apiofuranosyl-(1
\rightarrow 6)-\beta-D-glucopyranoside,
1-O-p-hydroxybenzoyl-\beta-D-apiofuranosyl-(1
\rightarrow 6)-\beta-D-glucopyranoside,
1-O-(3-methyl-2,3,4-trihydroxybutyl)-6-O-feruloyl-\beta-D-glucopyranoside,
4-hydroxyacetophenone
4-O-[5-O-(3,5-dimethoxy-4-hydroxybenzoyl)-\beta-D-apiofrunosyl]-(1
\rightarrow 2)-\beta-D-glucopyranoside
and
1-O-[2-hydroxy-5-(2-hydroxyethyl)phenyl]-6-O-trans-caffeoyl-\beta-D-glucopyranoside.
Journal: BioFactors, vol. 13, no. 1-4, pp. 161-166, 2000
