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RESEARCH ON MORPHOLOGICAL CHARACTERISTICS, MICROSCOPIC CHARACTERISTICS AND CHEMICAL COMPOSITION OF “BUOI BUNG” (ACRONYCHIA PEDUNCULATA (L.) MIQ.) COLLECTED IN QUANG NINH PROVINCE
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“Buoi bung” (Acronychia pedunculata (L.) Miq.) harvested in Thuong Yen Cong Commune, Uong Bi City, Quang Ninh Province, Vietnam was studied for the first time for its morphological and microscopic characteristics. The results of plant analysis and microdissection of stems, leaves, fruits, and medicinal powders were presented in detail. Qualitative research on some groups of substances in the stems, leaves, and fruits of A. pedunculata showed the presence of flavonoids, coumarins, saponins, reducing sugars, fats, sterols, and essential oils. The content of essential oil in fruits of A. pedunculata was also determined to be 0.167%, with the main components comprising α-pinene (21.2%), caryophyllene (30.4%), and (-)-spathulenol (12.6%). This essential oil was evaluated for its effects on Staphylococcus aureus, Escherichia coli, and Candida albicans, but no effect was observed at the tested concentrations. The research results will contribute to the identification and standardization of A. pedunculata in the future.
Title: RESEARCH ON MORPHOLOGICAL CHARACTERISTICS, MICROSCOPIC CHARACTERISTICS AND CHEMICAL COMPOSITION OF “BUOI BUNG” (ACRONYCHIA PEDUNCULATA (L.) MIQ.) COLLECTED IN QUANG NINH PROVINCE
Description:
“Buoi bung” (Acronychia pedunculata (L.
) Miq.
) harvested in Thuong Yen Cong Commune, Uong Bi City, Quang Ninh Province, Vietnam was studied for the first time for its morphological and microscopic characteristics.
The results of plant analysis and microdissection of stems, leaves, fruits, and medicinal powders were presented in detail.
Qualitative research on some groups of substances in the stems, leaves, and fruits of A.
pedunculata showed the presence of flavonoids, coumarins, saponins, reducing sugars, fats, sterols, and essential oils.
The content of essential oil in fruits of A.
pedunculata was also determined to be 0.
167%, with the main components comprising α-pinene (21.
2%), caryophyllene (30.
4%), and (-)-spathulenol (12.
6%).
This essential oil was evaluated for its effects on Staphylococcus aureus, Escherichia coli, and Candida albicans, but no effect was observed at the tested concentrations.
The research results will contribute to the identification and standardization of A.
pedunculata in the future.
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