Composition, and Anti‐Inflammatory and Antioxidant Activities of the Volatile Oil from the Fruit Peel of  Garcinia brasiliensis | Zendy

Martins Felipe T. | Zendy; Doriguetto Antônio C. | Zendy; de Souza Thiago C. | Zendy; de Souza Kamila R. D. | Zendy; dos Santos Marcelo H. | Zendy; Moreira Maria E. C. | Zendy; Barbosa Luiz C. A. | Zendy

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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.

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