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Volatile constituents of the fruit of Garcinia atroviridis and their antibacterial and anti‐inflammatory activities
Author(s) -
Tan WenNee,
Wong KengChong,
Khairuddean Melati,
Eldeen Ibrahim M.,
Asmawi Mohd. Zaini,
Sulaiman Baharuddin
Publication year - 2013
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3118
Subject(s) - chemistry , traditional medicine , garcinia , antibacterial activity , pharmacognosy , bacteria , biochemistry , biological activity , in vitro , medicine , genetics , biology
The volatile constituents obtained by hydrodistillation of the fruit of Garcinia atroviridis were analysed by capillary GC and GC‐MS. Fifty‐six compounds representing 94.3% of the isolate were identified, among which sesquiterpenoids dominated. The most abundant components were (−)‐ β ‐caryophyllene (23.8%), β ‐caryophyllene alcohol (15.6%) and α ‐humulene (10.7%). The total volatiles and three of the constituents were assayed for antibacterial and anti‐inflammatory activities using the micro‐dilution assay and a cyclooxygenase (COX) inhibitor screening assay kit, respectively. The total volatiles and the three compounds showed stronger activity against Gram‐positive bacteria compared to the Gram‐negative bacteria tested. Regarding anti‐inflammatory activity, the samples tested showed selective inhibitory activity against COX‐2 compared to their activity against COX‐1. Copyright © 2012 John Wiley & Sons, Ltd.