Conclusion: The chemical studies of S dulcis led to the isolation of 3 flavonoids: apigenin (21.97 mg), pectolinagenin-7-O-rutinoside (297.05 mg) and hispidulin-7-O-rutinoside (63.88 mg), and an alkaloid: 6-hydroxy benzoxazolinone (23.10 mg) from the ethyl acetate extract.