Phytochemical Constituents of the Leaves of Leucaena Leucocephala From Malaysia

Abstract

Objective: This study was conducted to identify the phytochemical constituents of Leucaena leucocephala leaf extracts using gas chromatographymass spectrometry (GC-MS).Methods: Hexane, petroleum ether, chloroform, ethyl acetate and methanol leaves extract of L. leucocephala were analyzed using GC-MS, while the mass spectra of the compounds found in the extract were matched with the National Institute of Standards and Technology (NIST) library.Results: GC-MS analysis of L. leucocephala leaves revealed the presence of 30 compounds and the major chemical constituents were Squalene (41.02%), Phytol (33.80%), 3,7,11,15-Tetramethyl-2-hexadecen-1-ol (30.86%) and 3,7,11-Tridecatrienenitrile, 4,8,12-trimethyl (25.64%). Some of these compounds have been reported to possess various biological activities such as antioxidant, antimicrobial, hepatoprotective, antiparasitic, insecticide, nematicide, pesticide, anti coronary, antiarthritic, antiandrogenic, hypocholesterolemic, cancer preventive, anti-cancer, analgesic, anesthetic, allergenic and etc. Conclusion:The findings of this study indicating that L. leucocephala leaves possess various potent bioactive compounds and is recommended as a plant of phytopharmaceutical importance.

Review Article on Leucaena Leucocephala as One of the Miracle Timber Trees

“…The chemical composition analysis of the leaves of L. leucocephala from Malaysia revealed the presence of 30 compounds: tetratetracontane, oxalic acid, allyl hexadecyl ester, squalene, Octacosane, hexatriacontane, 5-octadecene, 1-octadecyne, 3,7,11,15-tetramethyl-2-hexadecen-1-ol, pentadecanoic acid, 14-methyl-, methyl ester, 9,12-octadecadienoic acid, methyl ester, hexadecanoic acid, 15-methyl-, methyl ester, 9,12,15-octadecatrienoic acid, methyl ester and 3,7,11-tridecatrienenitrile, 4,8,12-trimethyl, 2-dodecene, 7-hexadecene,, 5-eicosene, 9,12,15-octadecatrienoic acid, methyl ester, 1-docosene, heptacosanoic acid, methyl ester, n-hexadecanoic acid, phytol and squalene [6]. The major chemical constituents of the leaves of L. leucocephala from Malaysia were Squalene (41.02%), Phytol (33.80%), 3, 7,11,15-Tetramethyl-2-hexadecen-1-ol (30.86%) and 3,7,11-Tridecatrienenitrile, 4,8,12-trimethyl (25.64%) [6], whereas the principal chemical constituents of the leaf extracts of the same species from Mexico were 2(H)-benzofuranone-5,6,7,7a-tetrahydro-4,4,7a-trimethyl, pentadecanoic acid-14-methyl-methyl ester, and 6,10,14-trimethyl-2-pentadecanone a ketone [25].…”

“…The major chemical constituents of the leaves of L. leucocephala from Malaysia were Squalene (41.02%), Phytol (33.80%), 3, 7,11,15-Tetramethyl-2-hexadecen-1-ol (30.86%) and 3,7,11-Tridecatrienenitrile, 4,8,12-trimethyl (25.64%) [6], whereas the principal chemical constituents of the leaf extracts of the same species from Mexico were 2(H)-benzofuranone-5,6,7,7a-tetrahydro-4,4,7a-trimethyl, pentadecanoic acid-14-methyl-methyl ester, and 6,10,14-trimethyl-2-pentadecanone a ketone [25]. For whole plants of L. leucocephala from China the chemical composition were ficaprenol-11 (polyprenol), squalene, lupeol,-sitostenone, trans-coumaric acid, cis-coumaric acid, pheophytin-a, pheophorbide a methyl ester, methyl-132-hydroxy-(132-S)-pheophorbide-b and aristophyll-C [26].…”

“…Almost every part of the L. leucocephala species is consumed as human food since the era of the Mayans [6]. In Indonesia, Thailand, and Central America, people eat the young leaves, flowers, and young pods in soups [6].…”

“…In Indonesia, Thailand, and Central America, people eat the young leaves, flowers, and young pods in soups [6]. In the Philippine Islands, the young pods are cooked as a vegetable and roasted seeds are used as a substitute for coffee.…”

“…In the Philippine Islands, the young pods are cooked as a vegetable and roasted seeds are used as a substitute for coffee. The young dry seeds are popped like popcorn [6]. In Indonesia, Thailand, Mexico and Central America people also eat the young leaves, flowers, and young pods as an ingredient for soups and salads.…”