[Flavonol glycosides of leaves and fruits of dill (Anethum graveolens L.). II. Phenolics of spices (author's transl)].
From the leaves of dill (Anethum graveolens L.) ten flavonol glycosides have been isolated by means of polyamide, paper and thin-layer chromatography and could be identified by the usual procedures. The two major flavonoids, quercetin 3-O-beta-D-glucuronide and isorhamnetin 3-O-beta-D-glucuronide, were obtained crystalline. The minor components were found to be the 3-glucosides, 3-galactosides and 3-rhamnoglucosides of quercetin and isorhamnetin. Two other 3-glycosides of quercetin and isorhamnetin occur with the component sugars galactose, xylose, and arabinose. Besides these there are probably other two flavonoids present in trace amounts. In addition, the fruits of dill contain kaempferol 3-glucuronide as main component thought this component is completely absent in leaves.--This is probably the first time that isorhamnetin 3-O-beta-D-glucuronide has been obtained crystalline from a plant.
D002855:Chromatography, Thin Layer; D003212:Condiments / Q000032:analysis*; D003460:Crystallization; D005419:Flavonoids / Q000302:isolation & purification*; D006027:Glycosides / Q000302:isolation & purification*; D010636:Phenols / Q000302:isolation & purification; D011794:Quercetin / Q000032:analysis
D005419:Flavonoids; D006027:Glycosides; D010636:Phenols; D011794:Quercetin
Flavonolglykoside der Blätter und Früchte des Dills (Anethum graveolens L.). II. Uber Gewürzphenole.