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New Coumarins from Roots and Fruit of Peucedanum morisonii

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Chromatographic separation of constituents from roots and fruit of Peucedanum morisonii Besser (Apiaceae) isolated 30 compounds, including four new coumarins 1–4. UV and NMR spectroscopy and mass spectrometry established that the new compounds were officinalin isovalerate (1), umbelliferone-6-carboxylic acid 7-O-β-D-glucopyranoside (peumoriside I, 2), umbelliferone-6-carboxylic acid 7-O-(6′-O-β-D-apiofuranosyl)-β-D-glucopyranoside (peumoriside II, 3), and bergaptol 7-O-(6′-O-β-D-apiofuranosyl)-β-D-glucopyranoside (peumoriside III, 4). Glycosides 2 and 3 possessed inhibitory activity for cholinesterase, β-secretase 1, and monoamine oxidase.

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Acknowledgment

The studies were supported by the Ministry of Education and Science of the Russian Federation (Project No. 121030100227-7).

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  1. Institute of General and Experimental Biology, Siberian Branch, Russian Academy of Sciences, 6 Sakh′yanovoi St, Ulan-Ude, 670047, Russia

    D. N. Olennikov

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Correspondence to D. N. Olennikov.

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Translated from Khimiya Prirodnykh Soedinenii, No. 5, September–October, 2022, pp. 690–694.

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Olennikov, D.N. New Coumarins from Roots and Fruit of Peucedanum morisonii. Chem Nat Compd 58, 816–821 (2022). https://doi.org/10.1007/s10600-022-03805-8

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