[Trace phenolic compounds from Red Yeast Rice].

Area of Science:

• Natural Product Chemistry
• Organic Chemistry
• Pharmacognosy

Background:

• Red Yeast Rice (RYR) is a traditional fermented product with various reported bioactivities.
• Understanding the chemical constituents of RYR is crucial for elucidating its health benefits and potential applications.
• Phenolic compounds are known for their antioxidant and other health-promoting properties.

Purpose of the Study:

• To isolate and identify trace chemical constituents from the ethyl acetate extract of Red Yeast Rice.
• To characterize novel and known phenolic compounds present in RYR.
• To contribute to the phytochemical knowledge of Red Yeast Rice.

Main Methods:

• Extraction of Red Yeast Rice using ethyl acetate.
• Isolation of compounds using various column chromatography techniques.
• Structure elucidation employing spectroscopic methods (UV, MS, IR, NMR).

Main Results:

• Four phenolic compounds were successfully isolated and identified.
• Compound 1, 2-methyl-5-(2'R-methyl-4'-hydroxy-butyl)-cinnamic acid, was identified as a new chemical entity.
• Compound 2, 5-(2'-hydroxy-6'-methyl phenyl)-3-methylfuran-2-carboxylic acid, was discovered for the first time in the genus Monascus.
• Daidzein (3) and genistein (4) were isolated from Red Yeast Rice for the first time.

Conclusions:

• The study successfully identified four phenolic compounds from Red Yeast Rice extract.
• The discovery of a new compound and novel findings within the Monascus genus expand the known phytochemical profile of RYR.
• These findings provide valuable information for further research into the bioactivity and applications of Red Yeast Rice constituents.