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Isolation and characterization of two new glycosides from black cumin
7th Indo-Global Summit and Expo on Food & Beverages
October 08-10, 2015 New Delhi, India
Babar Ali1, 2, Showkat R Mir2, Mohammad Ali2, Mohd Rashid1, Saiba Shams3 and Naser A Al-Wabel1
1Buraydah Colleges, KSA
2Hamdard University, India
3Siddhartha Institute of Pharmacy, India
Posters-Accepted Abstracts: J Food Process Technol
Abstract:
Two new glycoside, decanyl nigelloic acid diglucoside, n-decanyl-3-aldehydic-4-methoxy-5-hydroxy benzoyl-5-β-D-glucofuranoyl- (2â??1)-β-D-glucopyranosyl-(2â??1)-β-D glucopyranoside) and nigelabdienoyl triglucoside, homolabd-5, 9 (11) -dien-16-onyl-β- D-glucopyranosyl (2â??1)-β-D-glucopyranosyl (2â??1)-β-D- glucopyranoside along with other seven known compounds were isolated from the seeds of black cumin. The structure of these new glycosides were elucidated and established by standard spectroscopic methods.
Biography :
Email: babarasifpharma@gmail.com