The chemical components of Coreopsis tinctoria Nutt. and their antioxidant, antidiabetic and antibacterial activities

Seventeen compounds were isolated from the capitula of Coreopsis tinctoria Nutt. with various column chromatographic methods and semi-preparative HPLC. Their structures were identified by the spectroscopic data and comparison with literatures as 2′-hydroxy-4,4′-dimethoxy-chalcone; (1), isoliquiritig...

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Published inNatural product research Vol. 34; no. 12; pp. 1772 - 1776
Main Authors Begmatov, Nurmirza, Li, Jun, Bobakulov, Khayrulla, Numonov, Sodik, Aisa, Haji Akber
Format Journal Article
LanguageEnglish
Published Abingdon Taylor & Francis 17.06.2020
Taylor & Francis Ltd
Subjects
antibacterial
Antibacterial activity
Antibacterial materials
antidiabetic
antioxidant
Antioxidants
Caffeic acid
chemical components
Coreopsis tinctoria
Coreopsis tinctoria Nutt
Diabetes mellitus
Dihydroxybenzoic acid
Glucosides
High performance liquid chromatography
Identification methods
Inositol
Liquid chromatography
Naringenin
PTP1B enzymatic inhibition
Quercetin
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Summary:Seventeen compounds were isolated from the capitula of Coreopsis tinctoria Nutt. with various column chromatographic methods and semi-preparative HPLC. Their structures were identified by the spectroscopic data and comparison with literatures as 2′-hydroxy-4,4′-dimethoxy-chalcone; (1), isoliquiritigenin (2), eriodictyol (3), naringenin (4), maritimetin (5), butin (6), taxifolin (7), luteolin (8), 7,3′,4′-trihydroxyflavone (9), 8,3′,4′-trihydroxyflavone-7-O-β-d-glucoside (10), quercetin (11), quercetagitin-7-O-β-d-glucoside (12), quercetin-7-O-β-d-glucoside (13), 3,4-dihydroxybenzoic acid (14), caffeic acid (15), coreoside B (16), and myo-inositol (17). Compounds 1, 4, 9, 10 and 17 were isolated from C. tinctoria Nutt. for the first time. Compounds 7 and 12 possessed the highest antioxidant activity (IC 50  = 64.37 and 32.86 µg/ml, respectively) among the tested compounds (IC 50 value of positive control was 5.34 µg/ml). Compound 7 exhibited potent PTP1B enzymatic inhibition with an IC 50 value of 7.73 μg/ml (IC 50 value of positive control is 1.46 µg/ml). Furthermore, compound 5 showed strong antibacterial activity against the Gram-positive bacterium, S. aureus.
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ISSN:1478-6419
1478-6427
DOI:10.1080/14786419.2018.1525377