The use of honey locust in food prompted us to study its flowers for functional food constituents. Bioassay-guided purification of hexane, ethyl acetate and methanolic extracts of its flowers afforded three new betulinic acid esters (1–3), one new linalool carboxylic acid ester (4), known terpenoids (5–7) and known polyphenols (8–11), as elucidated by spectroscopic methods. The extracts and terpenoids 1–7 were tested for antiinflammatory and antioxidant activities against cyclooxygenase enzymes (COX-1 and -2) and lipid peroxidation (LPO), respectively. Compounds 1–7 at 25 µg/mL showed antiinflammatory activity as indicated by COX-1 and -2 enzymes inhibition at a range of 40–50% and 33–37%, respectively. The antiinflammatory activity of extracts at 100 and compounds at 25 µg/mL was superior to aspirin and comparable to other over the counter non-steroidal antiinflammatory drugs (NSAIDs) naproxen and ibuprofen. Compounds 1–7 did not show LPO activity.
Read full abstract