Abstract

ISOLATION, PURIFICATION AND SPECTRAL CHARACTERIZATION OF FLAVONOID FROM FRUITS OF FICUS GLOMERATA

Kirankumar Shivasharanappa and Ramesh Londonkar

Abstract

Flavonoids are water soluble polyphenolic molecules containing 15 carbon atoms. Flavonoids belong to the polyphenol family. Flavonoids are found in most plant material. The most important dietary sources are fruits. In the present investigation fruits of Ficus glomerata subjected to hot extraction, fat content were removed using petroleum ether for 3-4 cycles and then extracted with methanol solvent. Extensive chromatographic techniques like thin layer chromatography was used for separation of flavonoids and silica gel column chromatography were used for purification of flavonoids. Preliminary screening of flavonoids was done by phytochemical analysis using Shinoda test and ferric chloride test. The structural elucidation of the compound was carried out by Fourier transform infrared spectroscopy for studying functional groups, Nuclear magnetic resonance spectroscopy for chemical shifts and Liquid chromatography–mass spectrometry for mass of the compound. By using the obtained phytochemical, chromatographic and spectral evidences and referring previous data libraries of isolated compounds, the isolated compound present in methanol extract of Ficus glomerata was identified as dihydroxy myricetin [3,5 dihydroperoxy-7-hydroxyl-2-(3,4,5-tri hydroxyphenyl)-4H-chromen-4-one] having molecular formula C15H10O10.

Keywords: Ficus glomerata, Fruits, Flavonol, Characterization, Dihydroxy myricetin.