THE COMPOSITION OF ESSENTIAL OILS OF DIFFERENT PARTS OF LAUREL, MOUNTAIN TEA, SAGE AND AJOWAN

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dc.contributor.authorChalchat, J. C.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorFigueredo, G.
dc.date.accessioned2020-03-26T18:16:34Z
dc.date.available2020-03-26T18:16:34Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOils 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%).en_US
dc.description.sponsorshipSelcuk University (S.U-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by the Selcuk University Scientific Research Project (S.U-BAP, Konya-TURKEY).en_US
dc.identifier.doi10.1111/j.1745-4514.2010.00397.xen_US
dc.identifier.endpage499en_US
dc.identifier.issn0145-8884en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage484en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4514.2010.00397.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26892
dc.identifier.volume35en_US
dc.identifier.wosWOS:000297472600012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF FOOD BIOCHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleTHE COMPOSITION OF ESSENTIAL OILS OF DIFFERENT PARTS OF LAUREL, MOUNTAIN TEA, SAGE AND AJOWANen_US
dc.typeArticleen_US

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