Isolation of Phenyl Propanoid Glycosides From Allium Tripedale Trautv Publisher



Ghaffari H¹ ; Sadeghi Dinani M²
Source: Journal of Reports in Pharmaceutical Sciences Published:2018

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-D-Glucopyranoside (coniferin) (2). Isolation and identification of phenylpropanoid derivatives from A. tripedale Trautv. is reported for the first time in this paper. © 2018 by Kermanshah University of Medical Sciences.