Isolation of Phenyl Propanoid Glycosides from Allium tripedale Trautv

Hamidreza Ghaffari; Masoud Sadeghi Dinani

Outlines

Abstract
Copyright

Isolation of Phenyl Propanoid Glycosides from Allium tripedale Trautv

Author(s):

Hamidreza Ghaffari¹,

Masoud Sadeghi Dinani^2,*

1School of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran

2Department of Pharmacognosy, School of Pharmacy, Isfahan University of Medical Sciences, Isfahan, Iran

Journal of Reports in Pharmaceutical Sciences:Vol. 7, issue 2; 116-122

Published online:Feb 26, 2018

Article type:Research Article

Received:Aug 24, 2017

Accepted:Oct 25, 2017

How to Cite:Hamidreza GhaffariMasoud Sadeghi DinaniIsolation of Phenyl Propanoid Glycosides from Allium tripedale Trautv.J Rep Pharm Sci.7(2):e147573.

Abstract

Allium species are widely used plant species, which are consumed
worldwide as raw vegetable, to make different dishes and as medicinal
plants. As a member of this genus, Allium tripedale Trautv., locally called
“Khargeriu, Anashq”, is an important spicy edible Allium in “Zagros” region in the
west and northwest of Iran which is used widely by local people as a spicy
vegetable. Phytochemical investigation of underground part of the plant
resulted to the isolation of two phenylpropanoid glycosides as the main
phenolic constituents of chloroform-methanol extract of the bulbs.
Chemical structure of afforded compounds were elucidated by
comprehensive spectroscopic analyses including 1D and 2D NMR and MS as
3-(4-hydorxy phenyl)propyl β-D-Glucopyranoside (1) and coniferyl β-DGlucopyranoside
(coniferin) (2). Isolation and identification of
phenylpropanoid derivatives from A. tripedale Trautv. is reported for the first
time in this paper.

Keywords

Allium tripedale

Coniferin

Phytochemistry

Phenyl propanoid glycoside

comments