Triterpenes and sterols from Achras zapota

Authors

  • Consolacion Y. Ragasa Chemistry Department, De La Salle University, Manila
  • Karen Jorvina Chemistry Department, De La Salle University, Manila
  • John A. Rideout School of Chemical and Biomedical Sciences, Central Queensland University, Queensland

DOI:

https://doi.org/10.26534/kimika.v20i1.1-4

Keywords:

Achras zapota, Sapotaceae, chico, triterpenes, sterols, antimicrobial

Abstract

The freeze-dried unripe fruit of Achras zapata afforded a mixture of β-amyrin pentanoate (1a) and α-amyrin pentanoate (1b) in a 2:1 ratio, a mixture of spinasterol (2a) and taraxerol (2b) in a 2.4:1 ratio, and a fatty acid ester of oleanolic acid (3). Their structures were identified by NMR spectroscopy. 3 and the mixture of Ia and lb were tested for antimicrobial activity by the agar cup method. The mixture of 1a and 1b showed moderate activity against the fungus, Candida albicans and low activity against the fungi, Aspergillus niger and Trichophyton mentagrophytes. 3 gave low activity against C. albicans and A. niger, andinactive against T mentagrophytes. They were inactive against the bacteria: Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Bacillus subtilis.

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How to Cite

Ragasa, C. Y., Jorvina, K., & Rideout, J. A. (2004). Triterpenes and sterols from Achras zapota. KIMIKA, 20(1), 1–4. https://doi.org/10.26534/kimika.v20i1.1-4

Issue

Vol. 20 (2004)

Section

Research Articles

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