In Vivo Evaluation of the Anti-Inflammatory Effect of Pistacia lentiscus Fruit Oil and Its Effects on Oxidative Stress

Table 1

Composition of P. lentiscus fruit oil obtained by GC-MS.

Number	Rt (min)	Compound	(%)
1	6.264	Tricyclene	0.92
2	6.386	Alpha phellandrene	10.12
3	6.592	Alpha-pinene	13.35
4	6.878	Camphene	2.88
5	7.461	Sabinene	7.01
6	7.535	2-Beta-pinene	5.57
7	7.821	Myrcene	4.33
8	8.393	Alpha-terpinene	1.59
9	8.599	p-Cymene	2.16
10	8.726	Beta-phellandrene	10.45
11	9.086	Trans-beta-ocimene	0.78
12	9.240	Butanoic acid	0.48
13	9.346	Gamma-terpinene	2.33
14	9.997	Terpinolene	1.7
15	10.039	2-Nonanone	0.64
16	10.807	Chrysanthenone	0.24
17	11.252	Camphor	0.55
18	11.978	1-4-Terpineol	1.24
19	12.269	Alpha-terpineol	0.20
20	13.354	Hexanoic acid	0.18
24	15.404	Alpha-cubebene	0.27
25	15.938	Alpha-copaene	1.10
26	16.224	Beta-elemene	1.01
27	16.807	Beta-caryophyllene	4.58
28	17.331	Alpha-copaene	0.38
29	17.416	Alpha-humulene	1.27
30	17.538	Neoalloocimene	0.61
31	17.739	Epi-bicyclosesquiphellendrene	0.36
32	17.808	Gamma-muurolene	1.86
33	17.935	Germacrene-D	6.86
34	18.205	Alpha-muurolene	1.87
35	18.475	Alpha-amorphene	0.76
36	18.613	Delta-cadinene	3.55
37	18.782	Naphthalene,1,2,3,4,4a,7-hexahydro-1-6-dimethyl-4-(1-methylethyl)	0.2
38	19.703	Nopinone	0.48
40	23.484	Neophytadiene	0.21
41	32.936	1,2-Benzenedicarboxylic acid,bis (2-ethylhexyl)	3.87