Chemical Composition of the Essential Oils Obtained from the Leaves, Fruits and Stems ofSalvia verbenacaL. from the Northeast Region of Tunisia

Autor:	Brahim Marzouk, Karim Hosni, N. Ben Amor, M. Ben Taarit, Mohamed Elyes Kchouk, Kamel Msaada
Rok vydání:	2010
Předmět:	biology Chemistry General Chemistry biology.organism_classification food.food Terpenoid law.invention Labdane chemistry.chemical_compound Camphor food law Botany Camphene Lamiaceae Salvia verbenaca Composition (visual arts) Essential oil
Zdroj:	Journal of Essential Oil Research. 22:449-453
ISSN:	2163-8152 1041-2905
DOI:	10.1080/10412905.2010.9700369
Popis:	The variation in essential oil composition of Salvia verbenaca L. fruits, stems and leaves was determined by GC and GC/MS. Essential oil yields were 0.003%, 0.01% and 0.06% in the leaves, stems and fruits, respectively (dwt). Sixty-three components were identified in the fruit oil with β-caryophyllene (23.1%), caryophyllene oxide (15.9%), camphene (6.5%), α-humulene (5.6%) and viridiflorol (4.3%) as the most abundant components and sesquiterpenes hydrocarbons were the predominant class (35.1%). Forty-four constituents were detected in the stem oil which was rich in oxygenated monoterpenes (26.5%). Camphor (10.9%) and viridiflorol (10.3%) were found as the main constituents. In contrast to the other oils, the leaf oil was characterized by the occurrence of labdane type diterpenes (24.7%) in high amounts with epi-13-manool (13.7%) and manool (11.0%) as main compounds.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4fd229abc8bf3a642a3c616d7f75abe2 https://doi.org/10.1080/10412905.2010.9700369 Zobrazit plný text záznamu Plný text ve formátu PDF