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Composition, and Anti‐Inflammatory and Antioxidant Activities of the Volatile Oil from the Fruit Peel of Garcinia brasiliensis
Author(s) -
Martins Felipe T.,
Doriguetto Antônio C.,
de Souza Thiago C.,
de Souza Kamila R. D.,
dos Santos Marcelo H.,
Moreira Maria E. C.,
Barbosa Luiz C. A.
Publication year - 2008
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200890022
Subject(s) - chemistry , carrageenan , antioxidant , food science , composition (language) , traditional medicine , botany , organic chemistry , biology , medicine , philosophy , linguistics
The composition of the volatile oil obtained by hydrodistillation from the fruit peel of Garcinia brasiliensis ( Mart .) Planch. et Triana was determined by GC/MS. A total of 38 components were identified, including γ ‐muurolene (10.3%), spathulenol (8.7%), δ ‐cadinene (8.3%), torreyol (8.0%), α ‐cadinol (7.0%), cadalene (6.3%), and γ ‐cadinene (5.3%). Oxygenated sesquiterpenes (43%) were the main group of compounds. The anti‐inflammatory activity of the volatile oil was evaluated through the rat‐paw edema model induced by carrageenan. Inhibition of the inflammatory process was noticed 3 h after carrageenan administration. In addition, the volatile oil showed poor antioxidant activity.