The δC 207.0, 163.1, δCH 72.8/5.3, and δCH3 27.9/1.99 (2JHC 207.0) was compatible with the structure 14, named Talichlorin A (phaeophytin b-151-hidroxy or 152,153-acetyl, 131-carboxilic acid). The δC 170.3, 163.1, δC 111.1 and δOCH3 GSK126 order 53.3/3.57 (3JHC 170.3) were used to propose structure 15 31,32-didehydro-151-hydroxyrhodochlorin-15-acetic acid δ-lactone-152-methyl-173-phytyl ester compared with the literature ( Gandul-Rojas, Gallardo-Guerrero, & Minguez-Mosquera,

1999). The structure of 16 was defined with the δC 170.1, 163.1, δC 111.3 and δOCH3 53.1/3.57 (3JHC 170.3) of the groups used to complete the molecular formula that corresponded to the phaeophytin b peroxylactone or hydroperoxy-Ficuschlorin d. The values of λmax: 430 nm and the EC+ at 429 nm (ψobs + 3.0 mdeg), detected in the UV and CD spectra, respectively, are in accordance with

the effect of 7-formyl, which enhanced the delocalisation of π-electrons, as cited by Lin et al. (2011). The relative stereochemistry of C-181/C-171/C-151 of 13, 15 and 16, and C-181/C-171 of 14, were proposed by the NOESY spectra analyses, and by carbon-13 chemical shift values. The positive signal of Cotton effect was used to attribute Natural Product Library ic50 the same configuration proposed to 12 (132R, 17R, 18R), and 17 (17R, 18R) ( Fig. 2). Seventeen compounds were identified in the stem and leaves of T. triangulare, including four new compounds: one acrylamide and three pheophytins. The quiroptical data of pheophytins are presented for the first time. These detailed analyses do not confirm the presence of some classes of metabolites as proposed by Swarna and Ravindhran (2013) in an extract of T. triangulare. On the other hand, this study showed that the stem and leaves of T. triangulare are rich in nitrogenated compounds that are certainly responsible for the biological properties of this plant. The CD spectra analysis can be used to identify these kinds of phaeophytins in fractions from the plants extracts.

The authors are grateful to Fundação Carlos Chagas de Apoio a Pesquisa do Estado do Rio de Janeiro (FAPERJ), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and to Conselho Nacional de Desenvolvimento Cientifico e Tecnológico Protirelin (CNPq) for scholarships and financial support. “
“Natural trans-fatty acids (TFA) are produced by bio hydrogenation in the rumen of ruminants and occur naturally in ruminant meat (beef, lamb, goat) and dairy products at up to about 5% of total fatty acids (FA) ( Lindmark-Månsson et al., 2003 and Nuernberg et al., 2005). During industrial hydrogenation of oils, TFA are produced from cis-unsaturated fatty acids during heating and in the presence of hydrogen and metal catalysts. Partially hydrogenated oils (containing TFA) were introduced in the food industry due to their longer shelf-life, oxidative stability and semi-solidity at room temperature ( Mozaffarian, Katan, Ascherio, Stampfer, & Willett, 2006).