New Prenylated Benzoic Acid and Other Constituents from Almond Hulls (<i>Prunus amygdalus</i> Batsch)
Shengmin SangDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354Karen LapsleyDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354Robert T. RosenDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354Chi‐Tang HoDepartment of Food Science and Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Almond Board of California, 1150 Ninth Street, Suite 1500, Modesto, California 95354
2001en
ABI
Abstract
One new prenylated benzoic acid derivative, 3-prenyl-4-O-beta-D-glucopyranosyloxy-4-hydroxylbenzoic acid, and three known constituents, catechin, protocatechuic acid, and ursolic acid, have been isolated from the hulls of almond (Prunus amygdalus). Complete assignments of the proton and carbon chemical shifts for the new prenylated benzoic acid derivative were accomplished on the basis of high-resolution 1D and 2D nuclear magnetic resonance data. All of these compounds except ursolic acid are being reported from almond hulls (P. amygdalus) for the first time.
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