Flavonoids ellagic acid derivatives

Zafrilla P, Ferreres F and Tomas-Barberan FA. 2001. Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. J Agric Food Chem 49(8) 3651-3655. 

Benzoic and cinnamic acid derivatives and flavonoids are the two most distributed phenolics within plants. Polyphenolic units are biosynthesized via shikimate pathway, resulting in cinnamic acids C -C phenylpropanoid building block that also contributes to other plant phenolics backbones such as those from flavonoids (Q-Ca-Ce), anthocyanidins (C6-C3-C6), and coumarins (C6-C3). Stilbeneoids (C6-C2-C6) and benzoic acid derivatives (Cfi-Ci) such as gallic and ellagic acids are also synthesized through this metabolic pathway (Fig. 1). 

Phytochemistry Fruits contain vitamins (C, Bj, B, B, PP, E, and A), organic acids (citric, malic, salicylic, tartaric, formic, and capronic), ellagic acid and its derivatives, sugars, pectins, minerals, essential oil, anthocyans, flavonoids, and tannins. Seeds contain fatty oils, sitosterin, tocopherols, neutral lipids, phospholipids, and free fatty adds. The main fatty acids of crude oil were 18 2 (54.5 %), 18 3 (29.1 %), 18 1 (12 %), and 16 0 (2.7 % Tolmachev 1976 Khalmatov et al. 1984 Kurochkin 1998 Oomah et al. 2000 Zafrilla et al. 2001). 

A great number of phenolic compounds, including yellow flavonoids, anthocyanins, the ellagic, gallic and p-coumaric acids, as well as quercetin, myricetin, and kaempferol derivatives have been identified in the cashew apple (Michodjehoun-Mestres etal. 2009 Hoffinann-Ribani et al. 2009 Brito et al. 2007 Moura et al. 2001), while condensed tannins and anacardic and ascorbic acids have been identified in cashew juice and cajuina. It is also known that cashew apple skins are 15-20 times richer in total phenolic compounds than their flesh (Michodjehoun-Mestres et al. 2009). In addition, lutein, zeinoxanthin, cis- and tra s -P-cryptoxanthin, a-carotene and p-carotene cis and trans) were identified as the major carotenoids present in three different varieties of ripe cashew apple (elongated yellow, elongated red, and rounded red) (Assunfao a/. 2003). 

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