Effects of Amelanchier fruit isolates on cyclooxygenase enzymes and lipid peroxidation

Bioassay-directed isolation and purification of the ethyl acetate and methanol extracts of Amelanchier canadensis resulted in 1,3-dilinoleoyl 2-olein (1), 1,3-dioleoyl 2-linolein (2), 5-hydroxymethyl-2-furfural (3), 5-(sorbitoloxymethyl)-furan-2-carboxaldehyde (4), 5-(mannitoloxymethyl)-furan-2-carboxaldehyde (5), and 5-(α-d-glucopyranosyloxymethyl) furan-2-carboxaldehyde (6). Four compounds, oleanolic acid (7), ursolic acid (8), kaempferol-3-O-α-l-rhamnopyranosyl (1 ← 2) rhamnopyranoside (9), and kaempferol-3-O-α-l-rhamnopyranoside (10) were isolated from the ethyl acetate extract of fresh fruits of Amelanchier arborea. The compounds were isolated and purified by various chromatographic techniques and characterized by NMR and GC/MS methods. The isolated compounds inhibited lipid peroxidation (by 85%) at 100 ppm when compared to 89%, 87%, and 98% for the commercial antioxidants butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and tert-butylhydroxyquinone (TBHQ) at 1.67, 2.2, and 1.67 ppm, respectively. Although not selective, some of these compounds inhibited cyclooxygenase (COX)-1 and -2 enzymes. Compounds 3–6 were isolated for the first time from A. canadensis and compounds 7–10 were isolated for the first time from A. arborea fruits.