Ethylation And Allylation Reactions of Pinostrobin from the Rhizome of Kaempferia pandurata

• Published in: Chemistry of natural compounds Vol. 59; no. 6; pp. 1063 - 1066
• Main Authors: Marliyana, S. D., Firdaus, M., Wartono, M. W., Apriani, U. W., Utami, D. I.
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-11-2023; Springer; Springer Nature B.V
• Subjects: Allyl compounds; Bioflavonoids; Chemical reactions; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromatography; Flavones; Flavonoids; Organic Chemistry; Plant Sciences; Roxb; pinostrobin; Williamson ether synthesis
• ISSN: 0009-3130; 1573-8388
• DOI: 10.1007/s10600-023-04197-z

This research was designed to isolate pinostrobin from
Kaempferia pandurata
Roxb. rhizome using a chromatography method and to study its structural modification through ethylation and allylation reactions. Two compounds were afforded from the ethylation reaction that were 5-ethoxy-7-methoxyflavanone and 4′-ethoxy-6′-methoxychalcone and in the case of the allylation, 5-
O
-allylpinostrobin (5-allyloxy-7-methoxyflavanone) and 6-allylpinostrobin (6-allyl-5-hydroxy-7-methoxyflavanone) were obtained.