Abstract
The leaves and fruits of the “mocán” (Visnea mocanera L.f.) have been analyzed by TLC and HPLC to establish their phenolic composition. The fruits are richer than the leaves in phenolics with 4% procyanidins, 4% catechins, 3% total polyphenols, 0.6% low-polymerization polyphenols, and 0.1% anthocyanins. Benzoic acids (p-hydroxybenzoic, protocatechuic, and gallic), benzoic aldehydes (p-hydroxybenzoic, vanillic, and syringic), cinnamic acids (p-coumaric and ferulic), 3-flavanols [(+)-catechin, (−)-epicatechin, and procyanidins], flavonols (quercetin, myricetin, and kaempferol) and their glycosides (isorhamnetin 3-O-glucoside, kaempferol 3-O-rutinoside, quercetin 3-O-rhamnoside, and quercetin 3-O-galactoside), and anthocyanins (glycosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin) have been identified. The presence of these families of compounds in mocán could account for the antimicrobial, antiinflammatory, analgesic, antiulcerogenic, hemostatic, astringent, cicatrizant, vulnerary, and psychostimulant activities found in previous studies. Keywords: Visnea mocanera; fruits; phenolic compounds
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