Abstract
Hortia oreadica Groppo, Kallunki & Pirani, Rutaceae, known as “para-tudo”, “quina”, and “quina-do-campo”, is used in traditional medicine locally to treat stomach pain and fevers. The aims of this study were: analyze the chemical composition of essential oils from leaves, flowers and fruits of H. oreadica and verify the seasonal variation of the chemical components of essential oils from leaves. The essential oils were obtained by hydrodistillation using a Clevenger type apparatus and analyzed by GC/MS. The major components found in the samples of the essential oils were the amorpha-4,7(11)-diene (29.27% - flowers, 20.26% - fruits, 27.66-37.89% - leaves), bicyclogermacrene (23.28% - flowers, 20.64% - fruits, 14.71% to 31.37% - leaves). This work represents the first study of the chemical composition of essential oils from leaves, flowers and fruits and seasonal variation in the essential oils from leaves of H. oreadica.
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DLS (student) contributed in collecting plant sample, running the laboratory work. HDF contributed in collecting plant sample and identification, confection of herbarium. LLB contributed to the statistical analyzes. JRP contributed to biological and chemical studies, chromatographic analysis and critical reading of the manuscript. LMFT contributed to critical reading of the manuscript. PAS contributed to chemical studies. PHF contributed to chromatographic analysis. SS contributed to evaluate the antimicrobial activity. TSF designed the study, supervised the laboratory work, drafted the paper and contributed to critical reading of the manuscript. All the authors have read the final manuscript and approved the submission contributed to biological studies running the laboratory work, analysis of the data
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Santos, D.L., Ferreira, H.D., Borges, L.L. et al. Chemical composition of essential oils of leaves, flowers and fruits of Hortia oreadica. Rev. Bras. Farmacogn. 26, 23–28 (2016). https://doi.org/10.1016/j.bjp.2015.08.008
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DOI: https://doi.org/10.1016/j.bjp.2015.08.008