THE COMPOSITION OF ESSENTIAL OILS OF DIFFERENT PARTS OF LAUREL, MOUNTAIN TEA, SAGE AND AJOWAN
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY-BLACKWELL
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
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%).
Açıklama
Anahtar Kelimeler
Kaynak
JOURNAL OF FOOD BIOCHEMISTRY
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
35
Sayı
2
