Department of Pharmacology, Faculty of Pharmacy, Obafemi Awolowo University, Ile-Ife 220005, Osun State, Nigeria.
Drug Research and Production Unit, Faculty of Pharmacy, Obafemi Awolowo University, Ile-Ife 220005, Osun State, Nigeria.
J Ethnopharmacol. 2019 Jan 30;229:256-261. doi: 10.1016/j.jep.2018.10.017. Epub 2018 Oct 17.
Dennettia tripetala Baker f. belonging to the family Annonaceae is an important food and medicinal plant used in some local communities in Southwest Nigeria.
The study aims at determining the chemical composition of the essential oil of different morphological parts of D. tripetala, the memory enhancing and anticholinesterase activities as well as the antimicrobial properties.
Essential oil of the morphological parts namely the fresh fruits, dried fruits, dried seeds and fresh leaves were obtained by hydrodistillation and analysed by GC-FID and GC-MS. The oil samples were evaluated for memory enhancement using Y-maze and in vitro anticholinesterase activities. The antimicrobial properties were also evaluated by nutrient broth method.
GC analysis identifies β-ocimene, linalool, β-phenylnitroethane and humulene as common constituents of the fresh fruits, dried fruits, dried seeds and fresh leaves. β-Phenylnitroethane (BPNE) was the predominant constituent of all the parts; with the dried seed containing 87.4% BPNE, followed by the dried fruit (78.1%), fresh leaf (62.9%) and the fresh fruit content was 61.6%. The second most predominant constituent, linalool, was highest in the fresh fruit (29.9%), followed by the fresh leaf (16.0%), the dried fruit (14.9%) and the dried seed had least linalool content (8.8%). (Z)- β-Ocimene and humulene were other common components. The seed oil and BPNE exhibited high memory enhancing activities in the Y-maze test. However, the seed oil exhibited the best inhibition against the test bacteria and it had a broad spectrum of antimicrobial activity. Bioactivities demonstrated by the various essential oils were not solely due to BPNE; rather, synergistic effects of other components are quite obvious.
The most abundant component - β-phenylnitroethane of D. tripetala was totally responsible for its memory enhancing properties but could not solely account for its antimicrobial activity.
属于番荔枝科的 Dennettia tripetala Baker f. 是尼日利亚西南部一些当地社区重要的食物和药用植物。
本研究旨在确定 D. tripetala 不同形态部分的精油的化学成分、增强记忆力和抗胆碱酯酶活性以及抗菌性能。
通过水蒸馏法获得新鲜果实、干果实、干种子和新鲜叶片等形态部分的精油，并通过 GC-FID 和 GC-MS 进行分析。使用 Y 迷宫评估油样的增强记忆能力，并进行体外抗胆碱酯酶活性测试。通过营养肉汤法评估抗菌性能。
GC 分析确定 β-罗勒烯、芳樟醇、β-苯硝基乙烷和葎草烯为新鲜果实、干果实、干种子和新鲜叶片的共同成分。β-苯硝基乙烷（BPNE）是所有部分的主要成分；干种子中 BPNE 的含量最高，为 87.4%，其次是干果实（78.1%）、新鲜叶片（62.9%），而新鲜果实的含量为 61.6%。第二大主要成分芳樟醇在新鲜果实中含量最高（29.9%），其次是新鲜叶片（16.0%）、干果实（14.9%），干种子中芳樟醇含量最低（8.8%）。（Z）-β-罗勒烯和葎草烯也是其他常见成分。种子油和 BPNE 在 Y 迷宫测试中表现出较高的增强记忆活性。然而，种子油对测试细菌的抑制作用最好，具有广谱的抗菌活性。各种精油表现出的生物活性不仅归因于 BPNE，而且其他成分的协同作用也非常明显。
D. tripetala 中含量最丰富的成分-β-苯硝基乙烷完全负责其增强记忆力的特性，但不能完全解释其抗菌活性。
