Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Organic Chemistry Notes
A New Glycosylated Dihydrophaseic Acid from Cacao Germs (Theobroma cacao L.)
Yumiko SANNOHEShuichi GOMITakashi MURATAMakoto OHYAMAKumiko YONEKURAMinoru KANEGAEJinichiro KOGA
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JOURNAL FREE ACCESS

2011 Volume 75 Issue 8 Pages 1606-1607

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Abstract

Cacao beans are composed of cacao nibs and germs. Although numerous chemical and physiological studies on cacao nib compounds have been reported, there is little information on cacao germ compounds. We therefore analyzed an extract from the cacao germ, and found two compounds that were specific to the germ. One of these two compounds was identified as the new glycosylated abscisic acid metabolite, dihydrophaseic acid-4′-O-6″-(β-ribofuranosyl)-β-glucopyranoside, and the other as the known compound, dihydrophaseic acid-4′-O-β-D-glucopyranoside.

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© 2011 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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