Chemical Composition of Lipophilic Bark Extracts from Pinus pinaster and Pinus pinea Cultivated in Portugal
Source abstract
Abstract
The chemical composition of lipophilic bark extracts from Pinus pinaster and Pinus pinea cultivated in Portugal was evaluated using gas chromatography-mass spectrometry. Diterpenic resin acids were found to be the main components of these lipophilic extracts, ranging from 0.96 g kg−1 dw in P. pinea bark to 2.35 g kg−1 dw in P. pinaster bark. In particular, dehydroabietic acid (DHAA) is the major constituent of both P. pinea and P. pinaster lipophilic fractions, accounting for 0.45 g kg−1 dw and 0.95 g kg−1 dw, respectively. Interestingly, many oxidized compounds were identified in the studied lipophilic extracts, including DHAA-oxidized derivatives (7-oxo-DHAA, 7α/β-hydroxy-DHAA, and 15-hydroxy-DHAA, among others) and also terpin (an oxidized monoterpene). These compounds are not naturally occurring compounds, and their formation might occur by the exposure of the bark to light and oxygen from the air, and the action of micro-organisms. Some of these compounds have not been previously reported as lipophilic constituents of the bark of the referred pine species. Other constituents, such as aromatic compounds, fatty acids, fatty alcohols, and sterols, are also present in the studied extracts. These results can represent an opportunity to valorize P. pinaster and P. pinea by-products as a primary source of the bioactive resin acids that are integrated into the current uses of these species.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Biological Activity of Diterpenoids and Biflavonoids · Natural product bioactivities and synthesis · Plant biochemistry and biosynthesis
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
CICECO, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Funding
Fundação para a Ciência e a Tecnologia
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