Skip to main content

Table 4 Chemical shifts for hydroxytyrosol and vanillyl alcohol glucosides

From: Transglycosylation products generated by Talaromyces amestolkiae GH3 β-glucosidases: effect of hydroxytyrosol, vanillin and its glucosides on breast cancer cells

 

Hydroxytyrosol glucoside

 

Vanillyl glucoside

1H (ppm)

13C (ppm)

1H (ppm)

13C (ppm)

1″ Glu

4.36

102.2

1″ Glu

4.39

100.94

2″ Glu

3.15

73.25

2″ Glu

3.20

73.02

3″ Glu

3.35

76.38

3″ Glu

3.35

75.94

4″ Glu

3.27

69.65

4″ Glu

3.30

69.61

5″ Glu

3.35

76.38

5″ Glu

3.35

75.94

6″ Glu

3.62

60.60

6″ Glu

3.65

60.31

3.81

3.82

1 HT

128.97

1 Van

128.97

2 HT

6.77

113.29

2 Van

7.03

113.29

3 HT

147.46

3 Van

147.46

4 HT

144.86

4 Van

144.86

5 HT

6.77

115.37

5 Van

6.83

115.37

6 HT

6.67

121.36

6 Van

6.85

121.36

1′ HT

2.74

55.98

OCH3 Van

3.78

55.98

2′ HT

3.77

71.39

1′ Van

4.56

71.39

3.99

4.76

  1. Final product yields are given in mM concentration