Chemical Constituents of Fruits from Brucea javanica

Abstract:

The aim was to understand the chemical constituents of Brucea javanica, thirteen known compounds were isolated from the fruits of B. javanica by using solvent fractionation and column chromatography. On the basis of spectral data, they were identified as para-hydroxybenzaldehyde (1), para-hydroxybenzoic acid (2), 3,4-dihydroxybenzoic acid (3), methyl 3,4-dihydroxybenzoate (4), gallic acid (5), syringic acid (6), dihydroferulic acid (7), luteolin (8), angophorol (9), 2β,6β,9β-trihydroxyclovane (10), stearic acid (11), β-sitosterol (12), β-daucosterol (13). The compounds 2, 4, and 6-10 were obtained from the fruits of B. javanica for the first time.

Key words:Brucea javanica;Phenolic compound;Sesquiterpene;Fatty acid