Phenolic and Organic Acids from Spondias pinnata Fruits

Background: Spondias pinnata (L. F.) Kurz is a well-known medicinal and edible plant indigenous to Southeast Asian countries. Although previous studies suggested that the high content of total phenolics in S. pinnata fruits leads to their antioxidant activity, there is no systematic study on its chemical constituents. Aim: To investigate chemical constituents of S. pinnata fruit extract, which will benefit to the utilization of S. pinnata fruit as an ingredient of functional food and medicines and will be helpful for quality control. Methods: The EtOAc extract of S. pinnata fruit was separated and purified by Sephadex LH-20, medium preparative liquid chromatography and silica gel column chromatography. And the structures of compounds 1-14 were elucidated on the basis of 1D, 2D NMR and ESIMS experiments. Results: Five caffeoylquinic acid derivatives (1 - 5), three coumarin derivatives (6 - 8), two flavonoid glucosides (9 and 10), three organic acids (11 - 13) and one aromatic glycoside (14) were identified from the fruit extracts. 5-O-caffeoylquinic acid methyl ester (1) was the major constituent, and the quantitative determination established by HPLC analysis of 1 was 258 mg/kg dry weight fruits. Conclusion: S. pinnata fruit could provide various groups of compounds and the quantification of 1 will be helpful for quality control of S. pinnata.