Comparative Analysis of Chemical Composition and Bioactivities of Volatile Oils From Wurfbainia villosa Fruit and Stem
Yuancong Gu, Bangyu Lv, Xingrui Nian, Xinrui Xie, Xinhe YangABSTRACT
This study extracted volatile oils from the fruit and stem of
Wurfbainia villosa
Lour. (
W. villosa
) using steam distillation. Their chemical compositions were comparatively analyzed using gas chromatography–mass spectrometry (GC–MS). Their biological activities were evaluated through antioxidant (DPPH, ABTS radical scavenging, and total antioxidant capacity), hypoglycemic (α‐glucosidase and α‐amylase inhibition), and antibacterial (agar diffusion) assays. The extraction yields were 1.87% for the fruit volatile oil and 0.13% for the stem volatile oil. GC–MS analysis identified 46 compounds in the fruit volatile oil and 59 compounds in the stem volatile oil. The fruit volatile oil was primarily composed of (+)‐α‐pinene (17.45%), camphene (14.53%), (−)‐β‐pinene (14.93%), D‐limonene (14.66%), borneol (16.18%), and bornyl acetate (3.57%). In contrast, the stem volatile oil was dominated by γ‐terpinene (17.78%), p‐cymene (17.29%), (+)‐4‐carene (13.46%), (−)‐4‐terpineol (9.53%), (−)‐β‐pinene (9.60%), β‐phellandrene (7.25%), and D‐limonene (5.31%). The two volatile oils shared 27 common components, of which 19 were unique to the fruit and 32 were unique to the stem. Orthogonal partial least squares‐discriminant analysis (OPLS‐DA) identified key differential markers, including γ‐terpinene, borneol, p‐cymene, (+)‐4‐carene, D‐limonene, (−)‐4‐terpineol, β‐phellandrene, and (−)‐β‐pinene. The fruit volatile oil demonstrated substantially stronger antioxidant activity (based on the DPPH and ABTS radical scavenging and total antioxidant capacity assays) and higher inhibitory activity against α‐glucosidase and α‐amylase than did the stem volatile oil. Conversely, the stem volatile oil showed substantially greater antibacterial efficacy against