Isolation of Phenyl Propanoid Glycosides from Allium tripedale Trautv
Authors
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.
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Copyright
© 2018, Author(s). This open-access article is available under the Creative Commons Attribution 4.0 (CC BY 4.0) International License (https://creativecommons.org/licenses/by/4.0/), which allows for unrestricted use, distribution, and reproduction in any medium, provided that the original work is properly cited.
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