Journal of The Faculty of Science and Technology

Omdurman Islamic University


An investigation of the chemical constituents of Francoeria crispa  (Asterceae) led to the isolation a dihydroflavonol. The isolation of the dihydroflavonol was carried out using chromatographic techniques, and the chemical structure was established by spectral data (IR, UV ,1HNMR and MS).



Keywords: Francoeria  crispa, dihydroflavonol, ,Characterization