Fitoconstituintes isolados da fração em diclorometano das cascas do tronco de Scutia buxifolia Reissek

Fracionamento cromatográfico da fração em diclorometano obtida do extrato etanólico das cascas do tronco de Scutia buxifolia Reissek (Rhamnaceae) conduziu ao isolamento de lupeol, β-sitosterol e estigmasterol. As estruturas foram identificadas através de técnicas espectroscópicas usuais, além da comparação com dados relatados na literatura. Os compostos isolados são relatados pela primeira vez para a espécie S. buxifolia.Fractionation of the dichloromethane soluble fraction from the ethanol extract of the stem bark of Scutia buxifolia Reissek (Rhamnaceae) led to the isolation of lupeol, β-sitosterol and stigmasterol. The structures of the isolates were elucidated by spectroscopic analysis and comparison with literature data. The isolated compounds are reported for the first time to the species S. buxifolia.Colegio de Farmacéuticos de la Provincia de Buenos Aire

Phytochemical analysis and antioxidant capacity of Tabernaemontana catharinensis A. DC. Fruits and branches

The antioxidant capacity of the crude extract and fractions of Tabernaemontana catharinensis fruits and branches, was evaluated by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method and the content of polyphenols, flavonoids, alkaloids and condensed tannins were determined by the spectrophotometric method. The ethyl acetate fraction of the fruits and the n-butanol fraction of the branches showed IC50 of 181.82 µg/mL and 78.19 µg/mL, respectively. All fractions were analyzed by high performance liquid chromatography (HPLC), in the branches were quantified chlorogenic acid in the chloroform (8.96 mg/g), ethyl acetate (4.31 mg/g) and n-butanol (3.33 mg/g) fractions; caffeic acid in the ethyl acetate (5.24 mg/g) and n-butanol (1.81 mg/g); gallic acid (0.52 mg/g) in the n-butanol. In the fruits, chlorogenic acid in the chloroform (1.67 mg/g); rutin in the ethyl acetate (3.45 mg/g) and n-butanol (8.98 mg/g) fractions. The present study showed that these quantified compounds can contribute to antioxidant capacity which was higher in the branches than in the fruits