Separation of the ethanolic extract of the fruit of Murraya omphalocarpa afforded a new flavonol, murrayanol, which was characterized as 5,4'-dihydroxy-3,6,7,3',5'-pentamethoxyflavone, together with the known substances coumurrayin, mexoticin, 3,5,6,7,3',4',5'-heptamethoxyflavone, 5,7-dimethoxy-8-(3'-methyl-2'-oxobutyl) coumarin and sitosterol.