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Essential Oil (essential + oil)
Kinds of Essential Oil Terms modified by Essential Oil Selected AbstractsESSENTIAL OIL AND OLEORESINS OF CINNAMOMUM TAMALA (TEJPAT) AS NATURAL FOOD PRESERVATIVES FOR PINEAPPLE FRUIT JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2008I.P.S. KAPOOR ABSTRACT The essential oil and oleoresins (methanol, ethanol, isooctane and CCl4) from tejpat have been used as a natural food preservative for pineapple juice. The stored samples were studied for pH, total and reducing sugars, ascorbic acid, peroxide value, titrable acidity and microbiological count at fixed time intervals of 7 days. Significant changes were observed during the storage period. The essential oil showed better preservative effect than the oleoresins did. PRACTICAL APPLICATIONS Essential oils and oleoresins derived from spices are considered luxurious items because of their uses in aromatherapy, confectionary, beverages and pharmaceutical industries. Moreover, they also possess antioxidant and antimicrobial efficiency. Essential oil and oleoresins extracted from tejpat are used in the preservation of pineapple juice, which is better and safer than synthetic conservers. This characteristic is of great interest for the food industries. [source] INHIBITION OF FOODBORNE PATHOGENS AND SPOILING BACTERIA BY ESSENTIAL OIL AND EXTRACTS OF ERIGERON RAMOSUS (WALT.) B.S.P.JOURNAL OF FOOD SAFETY, Issue 2 2009ATIQUR RAHMAN ABSTRACT The antibacterial potential of essential oil and methanolic extracts of Erigeron ramosus (Walt.) B.S.P. was evaluated. Thirty-one components representing 95.3% of the total oil were identified, of which ,-caryophyllene (24.0%), ,-humulene (14.5%), 1,8-cineole (9.0%), eugenol (7.2%), globulol (7.1%), caryophyllene oxide (5.2%), ,-cadinene (5.0%), ,-copaene (4.9%) and widdrol (2.0%) were the major components. The antibacterial activity of essential oil and methanolic extracts of E. ramosus was determined in vitro using the agar diffusion method and minimum inhibitory concentration determination test against 14 (seven gram-positive and seven gram-negative) foodborne bacteria. The essential oil (5 µL/mL, corresponding to 1,000 ppm/disc), methanol extract and its different organic subfractions (7.5 µL/mL, corresponding to 1500 ppm/disc) of E. ramosus displayed a great potential of antibacterial activity against all gram-positive bacteria: Staphylococcus aureus (ATCC 6538 and KCTC 1916), Listeria monocytogenes (ATCC 19116, ATCC 19118, ATCC 19166 and ATCC 15313) and Bacillus subtilis ATCC 6633 and four gram-negative bacteria: Pseudomonas aeruginosa KCTC 2004, Enterobacter aerogenes KCTC 2190 and Escherichia coli (0157:H7 ATCC 43888 and ATCC 8739). The zones of inhibition of different concentrations of essential oil and methanolic extracts against the tested bacteria were found in the range of 10.1,22.3 mm, and MIC values were recorded between 62.5 and 500 µg/mL. PRACTICAL APPLICATIONS The use of essential oil and organic extracts of Erigeron ramosus (Walt.) B.S.P. as antibacterial agents will be suitable for applications on the food industry as natural preservatives or flavoring to control foodborne pathogens. They can be used as growth inhibitors of Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Enterobacter aerogenes and Pseudomonas aeruginosa, some important foodborne pathogens and spoiling bacteria. The main reason for their suitability is their natural origin, which consumers find comforting and which is beneficial for the environment, and the very low risk that pathogens will develop resistance to the mixture of components that make up the oil and extracts with their apparent diversity of antibacterial mechanisms. These beneficial characteristics could increase food safety and shelf life. [source] ANTIMICROBIAL, PHYSICAL AND MECHANICAL PROPERTIES OF CHITOSAN-BASED FILMS INCORPORATED WITH THYME, CLOVE AND CINNAMON ESSENTIAL OILSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009M.H. HOSSEINI ABSTRACT Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure,property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80,28.38%), solubility in water (25.97,30.62%), water vapor transmission rate (0.00233,0.00571 g/s/m2) and elongation at break (25.31,42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2,21.35 MPa) and decrease in moisture content (17.80,9.36%) and solubility in water (25.9,14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging. [source] CHEMICAL CHARACTERIZATION AND ANTIFUNGAL ACTIVITY OF ORIGANUM ONITES L. ESSENTIAL OILS AND EXTRACTSJOURNAL OF FOOD SAFETY, Issue 1 2009MIHRIBAN KORUKLUOGLU ABSTRACT Essential oils (EOs) and extracts (methanol, acetone and diethyl ether) of fresh and dried oregano (Origanum onites L.) were used to determine the antifungal effect on Alternaria alternata, Aspergillus flavus (two strains), Aspergillus niger (two strains), Aspergillus parasiticus, Fusarium semitectum, Fusarium oxysporum, Mucor racemosus and Penicillium roqueforti by disk diffusion methods. Minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) of all samples were determined. The antifungal activity of the fresh herb was greater than that of the dried herb. MIC values for fresh and dried methanol extracts were 150,950 µg/mL and 750,950 µg/mL, respectively. MFC values for methanol extracts were determined between 300 and 1200 µg/mL for fresh oregano and between 750 and 1100 µg/mL for dried oregano. The EOs of fresh and dried oregano totally inhibited test fungi. EOs produced the lowest MIC and MFC values: 8.5 µg/mL and 9.0 µg/mL, respectively (P < 0.005). The highest extract activity was exhibited by fresh oregano against A. alternata (24 mm) followed by P. roqueforti (20 mm). The greatest total antifungal effect was observed from methanol extracts. The chemical composition of fresh oregano EO and extracts was examined using gas chromatography-mass spectrometry (GC-MS). Over 80 volatiles were detected, of which 42 were positively identified by matching both MS fragmentation patterns with standardized retention characteristics. p-Cymene, thymol and carvacrol were the most prominent, followed by ,-pinene, camphor and borneol. PRACTICAL APPLICATIONS In the past decade interest in natural antimicrobial plant extracts has been growing. Various plants have historically been used for the purposes of food preservation and flavor enhancement as well as medicinal purposes. An example is oregano, the leafy part of the plant belonging to the Labiatae family. It has been used to improve the flavor and the organoleptic properties of many foods from numerous cultures. It has also been used to prolong the storage life of foods probably because of antifungal properties. The preservative nature of fresh oregano has been employed in many food applications, including meat and fish products, as well as in pharmaceuticals, alternative medicines and natural therapies. [source] Essential Oil of,Aegle marmelos,as a Safe Plant-Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food CommoditiesJOURNAL OF FOOD SCIENCE, Issue 6 2009Priyanka Singh ABSTRACT:, The essential oil of,Aegle marmelos,L. Correa (Rutaceae) showed strong fungitoxicity against some storage fungi-causing contamination of foodstuffs. The oil also showed efficacy as aflatoxin suppressor at 500 ,L/L as it completely arrested the aflatoxin B1 production by the toxigenic strains (Navjot 4NSt and Saktiman 3NSt) of,Aspergillus flavus,Link. Keeping in view the side effects of synthetic fungicides,,A. marmelos,oil may be recommended as an antimicrobial of plant origin to enhance the shelf life of stored food commodities by controlling the fungal growth as well as aflatoxin secretion. This is the 1st report on aflatoxin B1 inhibitory nature of this oil.,A. marmelos,oil may be recommended as a novel plant-based antimicrobial in food protection over synthetic preservatives, most of which are reported to incite environmental problems because of their nonbiodegradable nature and side effects on mammals. The LD50 of,Aegle,oil was found to be 23659.93 mg/kg body weight in mice (Mus musculus,L.) when administered for acute oral toxicity showing nonmammalian toxicity of the oil. GC-MS analysis of the oil found DL-Limonene to be major component. [source] Secretory Cavity Development and Its Relationship with the Accumulation of Essential Oil in Fruits of Citrus medica L. var. sarcodactylis (Noot.) SwingleJOURNAL OF INTEGRATIVE PLANT BIOLOGY, Issue 5 2006She-Jian Liang Abstract The developmental types of secretory cavities in Citrus remain controversial. The relationship between secretory cavity development and the accumulation of essential oil in fruits of Citrus species is also unknown. In order to develop better insights into these problems, histological, histochemical, and cytochemical methods were used to investigate secretory cavity development and the accumulation of essential oil at different developmental stages of fruits of Citrus medica L. var. sarcodactylis (Noot.) Swingle. The results indicate that the secretory cavity of the variety seemed to originate from an epidermal cell and a subepidermal cell. These two cells underwent successive divisions, resulting in the formation of two parts: (i) a conical cap; and (ii) a globular gland. The formation of the lumen was schizolysigenous. Regular changes in the size of vacuoles and the accumulation of essential oil were revealed during the process of secretory cavity development. In addition, when fruits were a light yellow or golden color, the structure of secretory cavities was well developed and the content of essential oil in a single fruit reached a maximum. It would be most appropriate to collect the fruit as a medicinal material at this time. (Managing editor: Wei Wang) [source] Control of Plant Pathogenic Bacteria of Xanthomonas spp. by the Essential Oil and Extracts of Metasequoia glyptostroboides Miki ex Hu In vitro and In vivoJOURNAL OF PHYTOPATHOLOGY, Issue 7-8 2010Vivek K. Bajpai Abstract Plant diseases constitute an emerging threat to global food security. Many of the currently available antimicrobial agents for agriculture are highly toxic and non-biodegradable and cause extended environmental pollution. Therefore, this study was undertaken to assess the in vitro and in vivo antibacterial efficacy of the essential oil and organic extracts of Metasequoia glyptostroboides against plant pathogenic bacteria of Xanthomonas spp. The oil (1000 ,g/disc) and extracts (1500 ,g/disc) displayed potential antibacterial effect in vitro as a diameter of zones of inhibition against Xanthomonas campestris pv. campestris KC94-17-XCC, X. campestris pv. vesicatoria YK93-4-XCV, X. oryzae pv. oryzae KX019-XCO and X. sp SK12, which were found in the range of 10,14 and 8,12 mm, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values of oil and the extracts were ranged from 125,250 and 125 500 ,g/ml and 250,1000 and 250,2000 ,g/ml, respectively. Also the oil had strong detrimental effect on the viable count of the tested bacteria. Further, the oil displayed remarkable in vivo antibacterial effect up to 65 to 100% disease suppression efficacy against the tested strains of Xanthomonas spp. on greenhouse-grown oriental melon plants (Cucumis melo L. var. makuwa). These results suggest that the oil and extracts of M. glyptostroboides could be potential source of natural antibacterials for applying in food and agriculture industries to control plant bacterial diseases caused by Xanthomonas spp. [source] Supercritical CO2 Extraction of Essential Oil from Algerian Rosemary (Rosmarinus officinalis,L.)CHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 3 2010A. Zermane Abstract The present study presents experimental results concerning the supercritical CO2 extraction of essential oil from Algerian rosemary leaves. The effects of key operating parameters such as pressure, temperature, particle size and CO2 mass flow rate on the extraction yield were investigated. The obtained yields were in the range of 0.95,3.52,g oil/g dry rosemary, and the best value was observed at a pressure of 22,MPa, a temperature of 40,°C, a flow rate of 7,g/min, and a particle size of 1,mm. The performance of the local rosemary used was assessed by comparison of the obtained yields with values reported in the literature for essential oils derived from different rosemary sources. The GC and the GC-MS analyses showed that the major compound detected in the essential oil was camphor, at 48.89,wt,%. [source] Effects of Operating Parameters on the Cinnamaldehyde Content of Extracted Essential Oil Using Various MethodsCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 2 2010H. Baseri Abstract Supercritical fluid extraction (SFE) of essential oils from commercial cinnamon bark was compared with essential oils that were obtained by hydrodistillation. Effects of operating parameters (pressure, temperature and extraction time of SFE) on the extraction yield and the composition of the extracted volatile oil were studied. Moreover, in the hydrodistillation process, the effect of the pH of the solvent on the concentration of cinnamaldehyde in the extracted volatile oil was studied. The maximum yield of extract in the SFE process is about 7.8,% at 70,°C and 240,bar. The maximum concentration of cinnamaldehyde in the SFE process was obtained at 70,°C and 160,bar, and the maximum concentration of this component in hydrodistillation was achieved at pH,=,4.1. [source] Chemical Composition of Hydrodistilled Essential Oil of Artemisia incana (L.) Druce and Antimicrobial Activity against Foodborne MicroorganismsCHEMISTRY & BIODIVERSITY, Issue 12 2009Bülent Çetin Abstract The oil obtained by hydrodistillation from the aerial parts of Artemisia incana (L.) Druce from Turkey was analyzed by GC and GC/MS. Sixty-three compounds were characterized, representing 97.2% of the total components detected, and camphor (19.0%), borneol (18.9%), 1,8-cineole (14.5%), bornyl acetate (7.8%), camphene (4.9%), and , -thujone (4.8%) were identified as predominant components. The essential oil was also tested for its antimicrobial activity against 44 different foodborne microorganisms, including 26 bacteria, 15 fungi, and 3 yeast species. The essential oil of A. incana exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested. However, the oil showed lower inhibitory activity against the tested bacteria than the reference antibiotics. [source] 40th anniversary of ISEO (International Symposium on Essential Oils)FLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2010Patrizia Rubiolo No abstract is available for this article. [source] Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor-Phase MethodsJOURNAL OF FOOD SCIENCE, Issue 7 2009W-X. Du ABSTRACT:, Physical properties as well as antimicrobial activities against,Escherichia coli,O157:H7,,Salmonella enterica, and,Listeria monocytogenes,of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming solutions (TPFFS) formulated into edible films at 0.5% to 3% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor-phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the 3 pathogens were in the following order: oregano oil > allspice oil > garlic oil.,Listeria monocytogenes,was less resistant to EO vapors, while,E. coli,O157:H7 was more resistant to EOs as determined by both overlay and vapor-phase diffusion tests. The presence of plant EO antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the 3 plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films. [source] Shelf Life of Leafy Vegetables Treated with Natural Essential OilsJOURNAL OF FOOD SCIENCE, Issue 2 2004A.G. Ponce ABSTRACT: Essential oils as natural sanitizing agents were sprayed on Swiss chard leaves produced by organic methods. Samples were stored at 0 and 5°C and 97% to 98% relative humidity. Microbial populations, peroxidase activity, and sensory attributes were monitored during storage. No significant differences were observed between treated and control samples stored at 0°C. However, samples treated with the essential oils of eucalyptus, tea tree, and clove and stored at 5°C presented microbial counts significantly lower than those of control samples. The essential oils of eucalyptus, tea tree, lemon, rosemary, and clove presented peroxidase activity inhibition that, in the case of eucalyptus, increased to 65% during storage. Although some of the essential oils did appear to reduce microbial counts and peroxidase activity compared with controls, they were not effective in extending the shelflife of the Swiss chard leaves from a sensory point of view. [source] Compositions of Essential Oils and Trichomes of Teucrium chamaedrys L. subsp.CHEMISTRY & BIODIVERSITY, Issue 1 2009subsp. syspirense (C. Koch) Rech. fil., trapezunticumRech. fil. Abstract Teucrium chamaedrys L. is a member of the Lamiaceae family and is represented in the Flora of Turkey by six subspecies. The aerial organs of T. chamaedrys L. subsp. trapezunticumRech. fil. and subsp. syspirense (C. Koch) Rech. fil. bears numerous eglandular and glandular trichomes. Eglandular trichomes are simple, long-multicellular with cuticular micropapillae, and glandular hairs are of peltate and capitate types. The peltate hairs consist of a basal cell, a short unicellular stalk, and multicellular secretory head, and the capitate ones possess 1,2 stalk cells and one glandular head cell. The aerial parts were subjected to microdistillation for the isolation of volatiles. The analysis was simultaneously performed by using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major components were characterized as , -caryophyllene (18%), nonacosane (12%), germacrene D (11%), caryophyllene oxide (7%), and ,- pinene (7%) for subsp. trapezunticum, and caryophyllene oxide (23%), ,- pinene (11%), and caryophyllenol II (5%) for subsp. syspirense. [source] Variability of the Needle Essential Oils of Pinus peuce from Different Populations in Montenegro and SerbiaCHEMISTRY & BIODIVERSITY, Issue 9 2008Biljana Nikoli No abstract is available for this article. [source] ESSENTIAL OIL AND OLEORESINS OF CINNAMOMUM TAMALA (TEJPAT) AS NATURAL FOOD PRESERVATIVES FOR PINEAPPLE FRUIT JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 5 2008I.P.S. KAPOOR ABSTRACT The essential oil and oleoresins (methanol, ethanol, isooctane and CCl4) from tejpat have been used as a natural food preservative for pineapple juice. The stored samples were studied for pH, total and reducing sugars, ascorbic acid, peroxide value, titrable acidity and microbiological count at fixed time intervals of 7 days. Significant changes were observed during the storage period. The essential oil showed better preservative effect than the oleoresins did. PRACTICAL APPLICATIONS Essential oils and oleoresins derived from spices are considered luxurious items because of their uses in aromatherapy, confectionary, beverages and pharmaceutical industries. Moreover, they also possess antioxidant and antimicrobial efficiency. Essential oil and oleoresins extracted from tejpat are used in the preservation of pineapple juice, which is better and safer than synthetic conservers. This characteristic is of great interest for the food industries. [source] Chemical composition and antimicrobial activity of Anzer tea essential oilJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2007ekero Abstract Anzer tea (Thymus praecox, subsp. caucasicus var. caucasicus) naturally grows in the eastern Black Sea region of Turkey. Anzer tea, a creeping plant with crimson-pink flowers, is important for honey production in the region. In the present study, content, composition and antimicrobial properties of Anzer tea's essential oil were investigated. Essential oil content of dried aerial plant parts varied between 1.53% and 2.05%. Essential oil composition was studied by means of gas chromatography,mass spectrometry, and 26 components were identified. The major components were thymol (47.45%), ,-terpinene (8.73%), p -cymene (8.30%), terpinyl acetate (4.88%) and carvacrol (4.66%). Essential oil was also screened for its antibacterial activity. In a screen for antibacterial activity, Anzer tea essential oil had significant activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Candida albicans. Copyright © 2007 Society of Chemical Industry [source] Insecticidal, antifeedant and oviposition deterrent effects of the essential oil and individual compounds from leaves of Chloroxylon swietenia DC.PEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 11 2006S Ravi Kiran Abstract Essential oil from the leaves of Chloroxylon swietenia DC. was obtained by hydrodistillation and cold extraction, and the chemical composition was determined by gas chromatography and gas chromatography-mass spectrometry. The major identified components were limonene, geijerene, pregeijerene, germacrene D and trans-,-ocimene. Laboratory bioassays of the essential oil and four constituents of essential oil isolates were evaluated for insecticidal, antifeedant and oviposition deterrent effects on tobacco cutworm, Spodoptera litura (F.). Toxicity was determined by topical application of the isolates at varying concentrations. Pure oil, geijerene and pregeijerene were found to be more toxic, with LD50 values of 28.6, 35.4 and 40.7 µg per larva respectively. Maximum feeding deterrence was noted for geijerene and pregeijerene, with DC50 values of 82.5 and 95.1 µg cm,2 respectively. Furthermore, pure oil, geijerene and pregeijerene displayed oviposition deterrence, even at low concentrations. These results indicate that these natural products may lead to useful, biodegradable, environmentally safe insect control agents. Copyright © 2006 Society of Chemical Industry [source] Current awareness in flavour and fragranceFLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2009Article first published online: 14 OCT 200 In order to keep subscribers up-to-date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1 Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off-flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted (10 weeks journals. Search ended 9th. Sept. 2009) [source] Chemical variability of the leaf oil of 113 hybrids from Citrus clementina (Commun) × Citrus deliciosa (Willow Leaf)FLAVOUR AND FRAGRANCE JOURNAL, Issue 3 2008Félix Tomi Abstract Essential oils of 113 Citrus clementina (Commun) × Citrus deliciosa (Willow Leaf) hybrids were obtained from leaves collected on trees located in the same orchard. Their chemical composition was investigated by capillary GC, GC,MS and 13C-NMR and the results were submitted to statistical analysis. Three chemical compositions were characterized. The crossing between clementine and mandarin produces mainly leaf oils characterized by a composition similar to those of the parents (sabinene/linalool or methyl N-methylanthranylate). However, several samples exhibited an original composition (,- terpinene/linalool). Copyright © 2008 John Wiley & Sons, Ltd. [source] Chemical composition of the essential oils from Eriocephalus africanus L. var. africanus populations growing in SpainFLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2007Hugo Merle Abstract Essential oils from the aerial parts of three Eriocephalus africanus L. var. africanus populations were analysed by means of GC,FID and GC,MS. Sixty-one constituents were identified, representing more than 96% of the total oil composition. Artemisia ketone (56.46,56.58%), intermedeol (9.19,11.63%) and , -eudesmol (4.26,5.64%) were the main compounds. Application of the Pearson correlation coefficient showed high similarity between the nine samples analysed. Copyright © 2007 John Wiley & Sons, Ltd. [source] Essential oils and a novel polyacetylene from Eryngium yuccifolium Michaux. (Apiaceae),FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2006Nahla Ayoub Abstract The essential oils of Eryngium yuccifolium Michaux. (Apiaceae) were isolated from the leaves, stalks and roots by hydrodistillation. Analysis of the oils by GC and GC,MS revealed that the leaves oil contained 49 compounds, of which germacrene D (18.3%), terpinolene (17.8%), bicyclogermacrene (8.8%), , -pinene (7.6%), ß-caryophyllene (6.2%) and falcarinol (9.6%) were found to be the major constituents. In addition, 40 compounds were identified from the stalk oil, among which, germacrene D (38.4%), , -amorphene (12.2%), bicyclogermacrene (10.1%), bicyclosesquiphellandrene (3.4%) and falcarinol (3.2%) were the major components. The roots oil was found to contain 25 compounds, of which, terpinolene (25.8%), trans - , -bergamotene (18.6%) and the benzaldehyde 2,3,6-trimethylbenzaldehyde (13.9%), were the major constituents. Yuccifolol (nonadeca-1,11-diene-4,6,8-triyne-3,10-diol), a novel polyacetylene, was isolated and identified from the hexane:ether extract of the aerial parts, together with the known polyacetylenes, falcarinone [heptadeca-1,9-(Z)-dien-4,6-diyn-3-one], falcarinol (heptadeca-1,9-dien-4,6-diyn-3-ol) and heptadeca-1,8-diene-4,6-diyne-3,9-diol. The chemical structures of these constituents were established by NMR (DEPT, COSY, HMQC and HMBC) as well as HRESI,MS analysis. Copyright © 2006 John Wiley & Sons, Ltd. [source] Essential oil composition of Pimpinella affinis Ledeb. from two localities in IranFLAVOUR AND FRAGRANCE JOURNAL, Issue 5 2006F. Askari Abstract Essential oils were isolated by hydrodistillation from the stems plus leaves, inflorescences and seeds of Pimpinella affinis Ledeb. individually. The plants were collected from Khojir and Chaloos (north-east and north of Tehran province, respectively). The yields of stem plus leaf, inflorescence and seed oils for the Khojir samples were 0.04%, 1.98% and 5.33% w/w and for the Chalous samples were 0.37%, 1.74% and 4.05% w/w, respectively. Limonene is a major constituent in the inflorescence and seed oils of the Khojir (47.9% and 90.5%, respectively) and Chalous samples (37.8% and 70.8%, respectively), whereas it was found in the stem plus leaf oil of the Khojir and the Chalous samples in low amounts (1.4% and 0.8%, respectively). , -Terpinen-7-al is the major constituent in the stem plus leaf and inflorescence oils of the Khojir (69.9% and 37.6%) and Chalous samples (72.8% and 49.1%), but was not found at all in the seed oils. Caryophyllene oxide (9.1%) was found in the stem plus leaf oil of the Khojir sample, and methyl eugenol (9.7%) and (E)-nerolidol acetate (9.1%) in the seed oil of the Chalous sample. Copyright © 2006 John Wiley & Sons, Ltd. [source] Volatile compositions of two Asteraceae from the north-east of Brazil: Ageratum conyzoides and Acritopappus confertus (Eupatorieae)FLAVOUR AND FRAGRANCE JOURNAL, Issue 6 2005Mary Anne Sousa Lima Abstract Essential oils obtained by hydrodistillation of leaves from specimens of Ageratum conyzoides and Acritopappus confertus were investigated by GC,MS. The leaf essential oil of A. conyzoides consisted exclusively of the chromenes precocene I (95.4%) and II (4.5%). The essential oil of A. confertus consisted predominantly of monoterpenes, representing 81.0% of the total. The main component was myrcene (52.0%), with reasonable amounts of , -pinene (16.8%) and limonene (8.2%). The essential oil of A. conyzoides from the north-east of Brazil has been reported as the major source of precocene I to date. Copyright © 2005 John Wiley & Sons, Ltd. [source] Essential oil composition of Pimpinella aurea D.C. from IranFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2005F. Askari Abstract Essential oils were isolated by hydrodistillation from the stems, ,owers and seeds of Pimpinella aurea D.C. They were collected individually from Fasham (north-west of Tehran province). The yields of stem + leaf, ,ower and seed oils were 0.4%, 1.5% and 2.0% w/w, respectively; 32 constituents were identi,ed in the stem + leaf oil, 18 in the ,ower oil and eight in the seed oil. Major constituents of the stem + leaf oil were: 1,8-cineol and limonene (21.4%), viridi,orol (12.8%), , -pinene (11.5%), kessane (10.5%), germacrene D (4.9%), , -bisabolene (4.2%), , -zingiberene (3.3%) and citronellyl acetate (3.1%). Major constituents of the ,ower oil were: viridi,orol (32.5%), , -bisabolene (29.5%), caryophyllene oxide (6.6%), 1,8-cineol + limonene (8.9%) and estragol (5.1%). Major constituents of the seed oil were: , -bisabolene (50.8%), and viridi,orol (37.0%). Three compounds (, -bisabolene, viridi,orol and caryophyllene oxide) were common to all three oils. 1,8-Cineol and limonene, kessane and , -pinene were the major compounds in the stem + leaf and ,ower oils but were not found in the seed oil. Copyright © 2004 John Wiley & Sons, Ltd. [source] Studies of Mediterranean oregano populations,V.FLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2005Chemical composition of essential oils of oregano: Origanum syriacum L. var. bevanii (Holmes) Ietswaart, Israel, O. syriacum L. var. sinaicum (Boiss.) Ietswaart, O. syriacum L. var. syriacum from Lebanon Abstract Essential oils extracted by steam extraction were analysed by GC and GC-MS. Most of the populations corresponded to a carvacrol chemotype. We show in Origanum syriacum var. bevanii and O. syriacum var. syriacum the existence of thymol, thymol-carvacrol and carvacrol-thymol chemotypes not hitherto described in these species. Copyright © 2004 John Wiley & Sons, Ltd. [source] Essential oils from the buds of Betula spp. growing in Turkey,FLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2003Betül Demirci Abstract The essential oils from buds of Betula browicziana A. Güner, B. litwinowii Doluch., B. medwediewii Regel, B. pendula Roth and B. recurvata V. Vassil. (Betulaceae) were either hydrodistilled using a Clevenger-type apparatus or were subjected to Likens,Nickerson simultaneous distillation,extraction (SDE) when the plant material amounts were insuf,cient. The resulting bud essential oils were analysed by GC,MS. Main components were detected as 14-hydroxy- , -caryophyllene (1) and 14-hydroxy-4,5-dihydro- , -caryophyllene (2) in all the oil samples. Copyright © 2003 John Wiley & Sons, Ltd. [source] Essential oils from flowers of Centaurea kotschyi var. kotschyi and C. kotschyi var. decumbens from TurkeyFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2003Kuddisi Ertugrul Abstract The compositions of the essential oils obtained from fresh capitula of Centaurea kotschyi var. kotschyi and Centaurea kotschyi var. decumbens, two endemic plants from Turkey, have been studied. Sesquiterpenes were the main components of both essential oils, with germacrene D (44.2%), , -caryophyllene (12.1%) and bicyclogermacrene (5.5%) in C. kotschyi var. kotschyi and germacrene D (29.4%), , -caryophyllene (11.2%), , -cedrene (7.1%) in C. kotschyi var. decumbens as the principal components. The qualitative and quantitative differences between the two essential oils are in agreement with the morphological observation that led to the differentiation of the two varieties.Copyright © 2003 John Wiley & Sons, Ltd. [source] Essential oils of six Gomidesia spp. from southern BrazilFLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2003Renata P. Limberger Abstract Essential oils from Gomidesia schaueriana, G. sellowiana, G. spectabilis, G. anacardiifolia, G. palustris and G. tijucensis, collected in Southern Brazil, were analysed by GC and GC,MS. Fifty-two compounds were identi,ed, representing 92,98% of the oil contents. All samples were rich in cyclic sesquiterpenes (about 90%), mainly those from the cadinene and germacrene cyclization pathway. The oils from G. schaueriana, G. spectabilis, G. anacardiifolia and G. palustris were quite similar, with a predominance of , -caryophyllene, germacrene D, bicyclogermacrene, spathulenol, globulol and , -cadinol. G. sellowiana was rich in spathulenol, followed by geranylgeraniol, and G. tijucensis was characterized by the presence of , - and , -selinene. Copyright © 2003 John Wiley & Sons, Ltd. [source] Current awareness in flavour and fragranceFLAVOUR AND FRAGRANCE JOURNAL, Issue 4 2002Article first published online: 27 MAY 200 In order to keep subscribers up-to-date with the latest developments in their field, John Wiley & Sons are providing a current awareness service in each issue of the journal. The bibliography contains newly published material in the field of flavour and fragrance. Each bibliography is divided into 7 sections: 1 Flavour of food; 2 Fragrances; 3 Essential oils; 4 Food constituents; 5 Taints & off-flavours; 6 Sensory evaluation & psychophysics; 7 Apparatus & methodology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted (10 weeks journals. Search ended 17th. Apr. 2002) [source] | |||||||||||||||||||||||||||||||||||||