Flavonols and coumarins from the fruit of Murraya omphalocarpa

Tian Shung Wu, Hsien Ju Tien, M. Arisawa, M. Shimizu, Morita Naokata

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Separation of the ethanolic extract of the fruit of Murraya omphalocarpa afforded a new flavonol, murrayanol, which was characterized as 5,4′-dihydroxy-3,6,7,3′,5′-pentamethoxyflavone, together with the known substances coumurrayin, mexoticin, 3,5,6,7,3′,4′,5′-heptamethoxyflavone, 5,7-dimethoxy-8-(3′-methyl-2′-oxobutyl) coumarin and sitosterol.

Original languageEnglish
Pages (from-to)2227-2228
Number of pages2
JournalPhytochemistry
Volume19
Issue number10
DOIs
Publication statusPublished - 1980

All Science Journal Classification (ASJC) codes

  • Biochemistry
  • Molecular Biology
  • Plant Science
  • Horticulture

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    Wu, T. S., Tien, H. J., Arisawa, M., Shimizu, M., & Naokata, M. (1980). Flavonols and coumarins from the fruit of Murraya omphalocarpa. Phytochemistry, 19(10), 2227-2228. https://doi.org/10.1016/S0031-9422(00)82237-2