Chemical constituents of the essential oil and organic acids from longkong (Aglaia dookkoo Griff.) fruits

Abstract

The pulp of longkong fruits (Aglaia dookkoo Griff.), collected from Narathiwat province, was dried and extracted by steam distillation to obtain the essential oil in 0.48% yield. The GC-MS data showed oleic acid (14.80%), α-copaene (11.15%), germacrene-D (9.16%), δ- cadinene (6.74%), τ -muurolol (6.34%), (+) spathulenol (5.72%) and palmitic acid (5.49%) as the major constituents. Organic acids were also extracted from dried pulp with methanol using a Soxhlet apparatus to give the crude extract in 36.26% yield. Four organic acids: glycolic, maleic, malic and citric acids were determined by HPLC. Maleic acid (1.23%) was the major acid and the others were citric (0.22%), malic (0.15%) and glycolic acids (0.14%).

Keywords

• The pulp of longkong fruits (Aglaia dookkoo Griff.)
• collected from Narathiwat province
• was dried