Flavonols and coumarins from the fruit of Murraya omphalocarpa

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.