Identification of some chemical constituents of the leaves of Alstonia boonei and Bridelia ferruginea
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Date
2016
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Selcuk Journal of Agriculture and Food Science. Selcuk University
Abstract
This study aims to investigate the phytochemical composition of the leaves of
Alstonia boonei and Bridelia ferruginea. The leaves of the two plants were extracted successively with n-hexane and ethyl acetate, concentrated and fractionated over gravity silica gel column chromatography. Some fractions obtained
were analyzed using gas chromatography mass spectroscopy (GC-MS). GC-MS
results indicated that the main constituents of the fractions from Alstonia boonei
were fatty acid methyl esters, while the main constituents of the fractions from
Bridelia ferruginea were fatty acid esters (47.46%) and triterpenoids (43.39%).
Each of the fractions has at least one exclusive tetracyclic or pentacyclic triterpenoid present. Friedelan-3-one and clionasterol were present in the Alstonia
boonei fractions, while beta-amyrin, lup-20(29)-en-3-one, lupeol, alpha-amyrin
acetate and 4,4,6a,6b,8a,11,11,14b-octamethyl-1,4,4a,5,6,6a, 6b,7,8,8a,9,10,11,
12,12a,14,14a,-octadecahydro-2H-picen-3-one were present in the B. ferruginea
fraction. Obviously, B. ferruginea is a reservoir to many pentacyclic triterpenoids. The pentacyclic triterpenoids may be used as a biomarker in the chemo
taxonomical classification of the plants whilst acting as relevant contributors to
the acclaimed biological benefits of B. ferruginea reported in traditional medical
practices. The leaves of the two plants contain many bioactive compounds which
may find application in pharmaceutical formulations as well as nutraceuticals
and bio-pesticides preparations.
Description
Isolation of Plant Constituents
Keywords
Chromatography; Fatty Acid Esters; Fractions; Friedelan-3-One Metabolites
Citation
Fabiyi, O. A., Atolani, O and Olatunji, G.A. (2016). Identification of some chemical constituents of the leaves of Alstonia boonei and Bridelia ferruginea. Selcuk Journal of Agriculture and Food Science. 30 (1): 21-28.