Yazar "Figueredo, G." seçeneğine göre listele

Listeleniyor 1 - 5 / 5
  • Küçük Resim Yok
    Öğe
    CHEMICAL COMPOSITION OF ESSENTIAL OILS OF PHLOMIS GRANDIFLORA HS THOMPSON VAR. GRANDIFLORA FLOWERS AND LEAVES OF TURKISH ORIGIN
    (WILEY, 2011) Özcan, Mehmet Musa; Chalchat, J. C.; Bağcı, Yavuz; Dural, H.; Figueredo, G.; Savran, A.
    The essential oils of flower and leaves of Phlomis grandiflora H.S. Thompson var. grandiflora (Lamiaceae), endemic grown in Turkey, were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC-mass spectrometry. The yields of essential oil isolated by steam distillation from the flowers and leaves of Phlomis were 0.12 and 0.2% (w/w), respectively. Hydrodistillation of the dried flowers and leaves of Phlomis gave light-yellowish oils. Thirty-two components were identified in the flowers oil, which represented about 92.1% of the total composition of the oil. The major constituents of the flower essential oil were beta-eudesmol (61.48%), beta-curcumene (5.81%), E-beta-farnesene (2.35%), alpha-zingiberene (2.18%) and alpha-cedrene (1.94). Thirty-nine components were identified in the oil of leaves, making up 87.7% of the total composition. The major constituents of the essential oils of the leaves were beta-eudesmol (62.04%), beta-curcumene (3.43%), ar-curcumene (2.20%) and linalool (2.03%). In particular, both oils were characterized by a high content of beta-eudesmol. PRACTICAL APPLICATIONS Some species of Phlomis are used as tonic and stimulant in Turkey and against diseases of the respiratory tract or externally for the treatment of wounds. Also, many studies have shown various biological activities such as immunosuppressive free radical scavenging, antimicrobial and antimutagenic activities.
  • Küçük Resim Yok
    Öğe
    THE COMPOSITION OF ESSENTIAL OILS OF DIFFERENT PARTS OF LAUREL, MOUNTAIN TEA, SAGE AND AJOWAN
    (WILEY-BLACKWELL, 2011) Chalchat, J. C.; Özcan, Mehmet Musa; Figueredo, G.
    Oils obtained by hydrodistillation were analyzed by using gas chromatography (GC) and GC/mass spectrometry. 1,8-Cineole (51.05% and 52.79%) and a-terpinyl acetate (13.94% and 14.72%) were the main components from the essential oil of the stem and leaves of laurel, respectively. 1,8-Cineole (25.72%) and (E)-beta-ocimene (24.88%) were the major compounds present in the essential oil of fruit. The main constituents of Salvia fruticosa oil were alpha-pinene (31.50%) and isoborneol (27.17%). beta-pinene (20.53%), alpha-pinene (14.88%), cubebol (15.17%) and delta-cadinene (12.99%) were detected as the major constituents of mountain tea (sample A). The principal components detected in the oil of sample B were beta-pinene (20.29%), alpha-pinene (14.82%) and 14-hydroxy-9-epi-caryophyllene (13.99%). The major compounds of ajowan oil had p-cymene (33.06%), gamma-terpinene (28.66%), thymol (24.11%) and beta-pinene (6.74%). The essential oil of Carum copticum was characterized by its high content of p-cymene (33.06%).
  • Küçük Resim
    Öğe
    Effect of Harvest Years on Chemical Composition of Essential Oil of Bitter Fennel (Foeniculum Vulgare Subsp. Piperitum) Leaves
    (2011) Figueredo, G.; Chalchat, J. C.; Özcan, M. M.
    Essential oil contents on a dry weight basis of ripe fruits of bitter fennel collected in different years were 5.1%, 4.8%, 4.6%, 7.0%, 6.5%, 4.7%, 3.8% and 4.0%, respectively. By GC and GC-MS analysis, the main identified components representing 99.59%, 94.74%, 99.62%, 99.35%, 99.63%, 99.58%, 98.07% and 99.68% of the oils were limonene (3.87–17.63%), fenchone (13.82% to 29.17%) and estragole (25.14% to 65.45%). But, transanethole contents of fruit harvested in 2006 was found very high (44.60%) when compared with oil components of other years. At the same time, a-phellandrene contents of samples harvested in 2005 and 2008 years were found higher than the results of other years. As a result, the chemical composition of oils showed differences according to harvest years.
  • Küçük Resim Yok
    Öğe
    EFFECT OF HARVEST YEARS ON CHEMICAL COMPOSITION OF ESSENTIAL OILS OF BITTER FENNEL (FOENICULUM VULGARE MILL. SUBSP PIPERITUM) FRUITS
    (WILEY-BLACKWELL, 2011) Figueredo, G.; Özcan, Mehmet Musa; Chalchat, J. C.
    Essential oil contents on a dry weight basis of ripe fruits of bitter fennel collected in different years were 5.1%, 4.8%, 4.6%, 7.0%, 6.5%, 4.7%, 3.8% and 4.0%, respectively. By GC and GC-MS analysis, the main identified components representing 99.59%, 94.74%, 99.62%, 99.35%, 99.63%, 99.58%, 98.07% and 99.68% of the oils were limonene (3.87-17.63%), fenchone (13.82% to 29.17%) and estragole (25.14% to 65.45%). But, transanethole contents of fruit harvested in 2006 was found very high (44.60%) when compared with oil components of other years. At the same time, a-phellandrene contents of samples harvested in 2005 and 2008 years were found higher than the results of other years. As a result, the chemical composition of oils showed differences according to harvest years.
  • Küçük Resim Yok
    Öğe
    A RESEARCH ON THE COMPOSITION OF ESSENTIAL OIL ISOLATED FROM SOME AROMATIC PLANTS BY MICROWAVE AND HYDRODISTILLATION
    (WILEY-BLACKWELL, 2012) Figueredo, G.; Ünver, Ahmet; Chalchat, J. C.; Arslan, Derya; Özcan, Mehmet Musa
    Chemical compositions of essential oils obtained by hydrodistillation and microwave extraction systems from sage (Salvia fruticosa Mill.), rosemary (Rosmarinus officinalis L.), basil (Ocimum basilicum L.), summer savory (Satureja hortensis L.), winter savory (Satureja thymbra L.) and mint (Mentha spicata L.) were determined with gas chromatography and gas chromatographymass spectrometry. Carvacrol (38.72 and 34.03%), thymol (17.15 and 14.36%) and p-cymene (12.26 and 18.32%) were determined in high concentrations in the savory oil extracted by both microwave and hydrodistillation extraction systems. The most important ones for rosemary were 1,8-cineole, camphene and borneol. The main components of essential oil of sage obtained by both methods were 52.96 and 51.25% 1,8-cineole, 3.11 and 4.41% alfa-pinene. The major components in essential oil of mint were determined as 80.63 and 68.46% carvone, in decreasing order. The dominant components of essential oil of basil obtained by both microwave distillation or clevenger distillation method were; 30.44 and 34.90% linalool, 25.48 and 31.40% methyl chavicol, and 19.31 and 13.19% (E)-methyl cinnamate. The major components of Satureja hortensis were identified as p-cymene (10.95 and 19.93%), ?-terpinene (8.33 and 20.53%) and carvacrol (59.35 and 38.83%). PRACTIBLE APPLICATION The herbs and/or their essential oils are used commonly in the food, drug and perfumery industries. Their oils are used as flavorings and fragrances in the food industry, and for medicinal purposes in several regions.