Study on the Chemical Constituents and Anti-inflammatory Activity of Essential Oil of Petiveria alliacea L.

British journal of pharmaceutical research Pub Date : 2017-01-10 DOI:10.9734/BJPR/2017/31331

Aderoju Oluwa, O. Avoseh, O. Omikorede, I. Ogunwande, O. A. Lawal

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引用次数: 11

Abstract

Aims: To study and report the chemical constituents and anti-inflammatory activity of essential oil of Petiveria alliacea L (Phytolaccaceae) from Nigeria. Study Design: The study involves the distillation of essential oil from the leaf of P. alliacea, characterization of the chemical constituents of the essential oil and the evaluation of its antiinflammatory potential. Place and Duration of Study: Leaves of P. alliacea were collected at Ijede, Ikorodu, Lagos state, Nigeria, in June 2016. Male Wistar rats were obtained and accommodated at the animal facility of Biochemistry Department Lagos state University, Ojo, Nigeria. The experiment lasted till October 2016. Original Research Article Oluwa et al.; BJPR, 15(1): 1-8, 2017; Article no.BJPR.31331 2 Methodology: Essential oils were obtained by hydrodistillation of air-dried and pulverized leaves of P. alliacea. The distilled colourless oil was analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The anti-inflammatory activity was determined on fresh egg albumins over 4 h by measurement of rat paw edema according to established procedure. Results: Eleven compounds representing 99.1% of the oil content were identified in the essential oil of P. alliacea. The main constituents were phytol (56.1%), citronellol (16.0%) and (Z, Z)-αfarnesol (14.6%). In the egg albumin-induced edema, essential oils of P. alliacea induced time dependent in paw edema. The anti-inflammatory activity was non-significant (P= .05) from the 1st h to the 3rd h after egg albumin injection at 1 mL of 2% dose level while the maximum inhibition (P < .001) was observed after 4 h. At this hour, the inhibition was more pronounced than Diclofenac sodium injection. Conclusion: The chemical constituents of P. alliacea essential oil were found to differ from previous studies. The potent anti-inflammatory activity of essential oils of P. alliacea may provide further information on the biological uses of P. alliacea.

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葱韭挥发油化学成分及抗炎活性研究。

目的:研究并报道产自尼日利亚的葱椒属植物(plantolaccaceae)挥发油的化学成分及抗炎活性。研究设计:本研究包括从alliacea叶片中提取精油，表征精油的化学成分并评估其抗炎潜力。研究地点和时间:2016年6月在尼日利亚拉各斯州Ikorodu的Ijede采集了alliacea的叶片。雄性Wistar大鼠饲养于尼日利亚Ojo拉各斯州立大学生物化学系动物设施。实验持续至2016年10月。Oluwa et al.;生物工程学报，15(1):1-8,2017;文章no.BJPR。[31331 . 2]方法学:用水蒸气蒸馏法对风干和粉碎的alliacea叶片进行提取精油。采用气相色谱法(GC)和气相色谱-质谱法(GC- ms)对蒸馏后的无色油进行分析。通过测定大鼠足部水肿，按既定程序测定新鲜鸡蛋白蛋白在4 h内的抗炎活性。结果:从葱花挥发油中鉴定出11个化合物，占总挥发油含量的99.1%。主要成分为叶绿醇(56.1%)、香茅醇(16.0%)和(Z, Z)-α法尼醇(14.6%)。在蛋清诱导的水肿中，葱黄精油诱导足跖水肿的时间依赖性。蛋清注射液1 mL 2%剂量水平在注射后1 ~ 3 h无显著抗炎作用(P= 0.05)， 4 h后抑制作用达到最大(P < 0.001)，此时抑制作用比双氯芬酸钠注射液更明显。结论:发现葱花精油的化学成分不同于以往的研究。葱属植物精油的有效抗炎活性可能为葱属植物的生物学用途提供进一步的信息。

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British journal of pharmaceutical research

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