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- (2�??1)-β-D-glucopyranosyl-(2�??1)-β-D glucopyranoside) and nigelabdienoyl triglucoside, homolabd-5, 9 (11) -dien-16-onyl-β- D-glucopyranosyl (2�??1)-β-D-glucopyranosyl (2�??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