ESSENTIAL OIL COMPOSITION OF SALVIA VERBENACA L. GROWING WILD IN TUNISIA

The essential oil of aerial parts of Salvia verbenaca L., collected in three different locations in Tunisia, were obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC–mass spectrometry. The oil yields of dried plants (w/w) were 0.09, 0.10 and 0.12% in Sabelet Ben Ammar, Sers and Somaa, respectively. Seventy-seven compounds were identified. The monoterpene hydrocarbons and oxygenated sesquiterpenes had the highest contributions. The major constituents in Sabelet Ben Ammar were viridiflorol (21.8%), camphene (17.6%), methyl eugenol (9.4%) and β-caryophyllene (7.1%), while those of essential oil collected from Somaa, were tricyclene (18.8%), nonane (10.3%), methyl eugenol (7.7%) and terpinolene (7.3%). In samples collected from Sers, essential oil consists mainly of (Z)-β-ocimene (29.5%), β-phellandrene (8.2%), β-thujone (7.9%) and α-pinene (5.5%).

PRACTICAL APPLICATIONS

In this study, it has been found that the oils of wild-growing Salvia verbenaca L. in Tunisia are rich in oxygenated sesquiterpenes and monoterpene hydrocarbons with great economical values. The plant family Labiatae contains several species with potential therapeutic activity due to their essential oils. Pharmacology, pharmaceutical botany, medical and clinical microbiology, phytopathology and food preservation are some fields in which essential oils can be applied. Many Salvia spp. are used as herbal tea and for food flavoring, as well as in cosmetics, perfumery and the pharmaceutical industry. It has shown that essential oil of S. verbenaca have strong antibacterial, antioxidant, antifungal, anti-inflammatory activities and peripheral analgesic properties.     

Characterisation of the Essential Oils of some Cultivated Aromatic Plants of Industrial Interest

The compositions of the essential oils of Rosmarinus officinalis L, Salvia lavandulifolia V and Lavandula latifolia M, obtained by steam distillation from plants cultivated in the northeast of Spain, have been studied by gas chromatography and gas chromatography/mass spectrometry. The essential oil of rosemary appears to be more complex and richer in flavour notes than other previously studied Spanish rosemary oils, and has an intermediate ratio of α-pinene and of 1,8-cineole in relation to essential oils of rosemary of different geographical origins, but higher proportions of camphor, verbenone and linalool. The essential oil of sage has proportions of 1,8-cineole, camphor, endo-borneol, trans-caryophyllene and α-humulene closer to commercial Salvia officinalis L than to other Spanish sages of different geographical locations, and the difference from commercial Salvia officinalis L is due principally to the higher ratio of terpene hydrocarbons and the lower proportion of thujone in the Spanish sage studied here. The essential oil of the spike lavender has the same main components and similar proportions as other Spanish wild and commercial spike lavender essen-tial oils, but shows differences in the nature of the minor components (rhodinol fraction).     

Chiral Evaluation of Aroma-active Compounds in Real Complex Samples

ABSTRACT The enantiomeric distribution of aroma-active compounds resulting from stereospecific biosyn-thetic pathways was established using a multidimensional chromatographic system, which involves the on-line coupling of reversed-phase liquid chromatography and gas chromatography (RPLC-GC). The proposed approach allowed the rapid determination of the enantiomeric composition of chiral terpenes such as α-pinene, limonene, linalool and α-terpineol in different products (that is, orange aroma, orange essential oils, and fruit beverage) without requiring the previous concentration of the sample. Relative standard deviation values lower than 7.5% were obtained for the investigated compounds. Applications to the authentication of fruit products based on both the R- and S-form contents of chiral terpenes were considered.     

Characterization of Essential Oil in Pine Nut Shells from Commodity Waste in China by Steam Distillation and GC-MS

The aim of the present study was to investigate the essential oil extracted from pine nut shells and its potential application. The essential oil was extracted by steam distillation method and analyzed by gas chromatography coupled with mass spectrometry. Forty-eight volatile chemical compositions were determined and identified. α-Pinene, β-pinene, 3-carene, 1-methy-4-(1-methylethenyl)-(S)-cyclohexene, and n-hexadecanoic acid are predominant volatile compositions in pine nut shells.     

Influence of Stage of Ripeness on the Enantiomeric Distribution of Chiral Terpenes in Blackcurrant Fruits (Ribes nigrum L.

ABSTRACT: Changes in the enantiomeric composition of chiral terpenes during ripening were studied in 3 different blackcurrant ( Ribes nigrum L.) varieties (Hedda, Baldwin, and Ben Hope) by solid-phase microextraction-gas chromatography (SPME-GC). The enantiomeric distribution of some terpenes remained constant, whereas others (β-pinene, limonene, and α-phellandrene) exhibited considerable variation. These data are indicative of the occurrence of 2 new biochemical pathways reported in blackcurrant for the first time. The overall level of chiral and non-chiral terpenes was examined at different stages of ripening. A slight increase in alcohol terpenes and a substantial drop in monoterpene and sesquiterpene hydrocarbons was found in the latter stages.     

Biological activity of Boswellia serrata Roxb. oleo gum resin essential oil: effects of extraction by supercritical carbon dioxide and traditional methods

The findings of this study suggests that chemical composition, essential oil yield, antioxidant and antimicrobial activity of Boswellia serrata oleo gum resin essential oils extracted by hydro distillation, steam distillation and supercritical fluid carbon dioxide methods vary greatly from each other. The optimum essential oil yield was obtained using hydro distillation method (8.18 ± 0.15 %). The essential oils isolated through different extraction methods contained remarkable amounts of total phenolics and total flavonoids. Essential oil isolated through supercritical fluid carbon dioxide extraction exhibited better antioxidant activity with highest free radical scavenging potential (96.16 ± 1.57 %), inhibition of linoleic acid oxidation (94.18 ± 1.47 %) and hydrogen peroxide free radical scavenging potential (68.25 ± 1.02 %). Moreover, the antimicrobial activity of essential oils was performed through well diffusion, resazurin microtiter plate and micro dilution broth assay assays. The essential oil isolated through steam distillation method revealed highest antimicrobial activity with maximum inhibition zone (24.21 ± 0.34 to12.08 ± 0.30 mm) and least MIC values (35.18 ± 0.77 to 281.46 ± 7.03 µg/mL). The comparison of chemical composition of essential oils isolated at different extraction methods have shown that the concentration of α-thujene, camphene, β-pinene, myrcene, limonene, m-cymene and cis-verbenol was higher in steam distilled essential oil as compared to hydro and supercritical fluid carbon dioxide extracted essential oils. These compounds may be responsible for the higher antimicrobial activity of Boswellia serrata oleo gum resin steam distilled essential oil.     

Chemical composition and antimicrobial activities of essential oil from the peel of bingtang sweet orange (Citrus sinensis Osbeck)

The chemical composition of the essential oil obtained from the peel of Bingtang sweet orange ( Citrus sinensis Osbeck) was analysed by gas chromatography and gas chromatography/mass spectrometry (GC/MS). Twenty-seven components were identified. The monoterpenes and sesquiterpene hydrocarbons with 96.03% (w/w) of the total oil were the principal compound groups. Among which, limonene was observed dominant (77.49%), followed by myrcene (6.27%), α-farnesene (3.64%), γ-terpinene (3.34%), α -pinene (1.49%), sabinene (1.29%) and other minor components. Results by disc diffusion method and minimum inhibitory concentration (MIC) determination method showed that the essential oil had a wide spectrum of antimicrobial activities against Staphylococcus aureus , Penicillium chrysogenum , Bacillus subtilis, Escherichia coli and Saccharomyces cerevisiae , with their inhibition zones ranging from 14.57 mm to 23.37 mm and the MIC ranging from 4.66 μL mL⁻¹ to 18.75 μL mL⁻¹.     

Analyses on Essential Oil Components from the Unripe Fruits of <Emphasis Type="Italic">Rubus chingii</Emphasis> Hu by Different Methods and Their Comparative Cytotoxic and Anti-complement Activities

Rubus chingii Hu, belonging to the family of Rosaceae, is a nutritious fruit with various bioactivities and is widely distributed in both north and south China. This research was aimed to analyse its compositions of essential oils and their potential biological effects. Three different methods, steam distillation extraction (SDE), Soxhlet extraction (SE) with ethanol, and SE with ether, were employed to extract the essential oils from R. chingii. Chemical compositions of the three essential oils were identified by GC-MS; their cytotoxic and anti-complement activities were comparatively studied. Results showed that the yields of essential oils were 0.15 % (SDE), 2.12 % (SE-ethanol) and 1.98 % (SE-ether) (w/w), respectively. A total of 58 compounds were identified, including nine saturated hydrocarbons, 10 unsaturated hydrocarbons, nine alcohols, two carbonyl compounds, 11 esters, seven organic acids, eight oxides and epoxides and two others. Biological evaluation displayed that the essential oils extracted by SE-ether exhibited the highest anti-complementary activity, even higher than heparin (control). The essential oils extracted by SDE and SE-ethanol both showed certain cytotoxicity on A549 cell lines, and the former was higher than the latter. These results indicated the importance of selecting appropriate methods in practice.     

Volatile constituents of the essential oil of Monodora myristica (Gaertn) dunal

The essential oil of Monodora myristica was obtained by steam distillation with a yield of 45-6 g kg^?1. The composition of the oil was analysed by gas chromatography and gas chromatography-mass spectrometry. The oil was found to contain 75% monoterpene hydrocarbons; the major compounds being α-phellandrene (50–4%), α-pinene (5–5%) and myrcene (4–35%). There were also a few sesquiterpene hydrocarbons (3%) and oxygenated compounds such as germacrcne-D-4-ol (9–5%). Germacrene-D-4-ol, α-pinene, Δ²-carene, β-caryophyllene, valencene. γ-muurolol and carvacryl acetate have not previously been reported in M myristica.     

4 种胡椒精油风味特征分析

研究以黑胡椒、白胡椒、青胡椒和胡椒鲜果为原料提取的精油及精油风味特征。采用水蒸气蒸馏法提取精油,比较不同胡椒的精油提取得率,通过气相色谱-质谱法、电子鼻及定量描述性感官分析,对不同胡椒精油风味特征进行分析。结果表明,黑胡椒、白胡椒、青胡椒和胡椒鲜果的精油提取得率分别为1.718、1.867、1.487 mL/100 g和3.229 mL/100 g,胡椒鲜果的精油提取得率显著高于白胡椒、黑胡椒和青胡椒。从4 种胡椒精油中共鉴定出48 种物质,主要成分均为β-石竹烯、3-蒈烯、D-柠檬烯、β-蒎烯、δ-榄香烯、β-月桂烯。电子鼻数据证实,判别因子分析比主成分分析更易区分不同胡椒精油。感官评价显示胡椒鲜果精油的胡椒香比其他3 种精油明显,接受程度更高。偏最小二乘回归分析结果表明,芳香、草本、胡椒香属性与(＋)-α-蒎烯成分呈正相关。实验结果为胡椒精油产品开发及升级提供参考。     

Essential oil composition of commercial black tea (Camellia sinensis)

The essential oil components of different tea brands were investigated by gas chromatography. The oil yields of dried tea samples were ranged from 0.09% to 0.63%. Twenty-five compounds from Supreme and Lipton Yellow Label tea brands representing 98.0% and 88.0% of the Camellia sinensis oil were identified, respectively. The main ones were β-pinene (51.2%) and α-pinene (30.2%). Nineteen components from Tapal tea brand representing 76.7% of the C. sinensis oil were determined with high contents of muurol-5-en-4-a-ol (10.5%) and muurol-5-en-4-b-ol (31.3%). Fifteen components from Deer and Diana tea brands were identified, accounting for 83.3% and 78.2% of the oil containing α-cadinol and β-pinene. Seventeen components from non-branded teas were determined with high contents of muurol-5-en-4-a-ol and muurol-5-en-4-b-ol. Twenty-one compounds from non-branded Bangladeshi Shezan and Indian teas were also identified. All oils consisted of monoterpenic hydrocarbons, oxygenated monoterpenes and sesquiterpenes.     

Comparative GC/MS analysis of essential oils extracted by 3 methods from the bud of Citrus aurantium L. var. amara Engl

A comparative study of steam distillation extraction (SDE), reflux extraction (RE), and ultrasound-assisted extraction (USE) was conducted for the extraction of essential oils from the bud of Citrus aurantium L. var. amara Engl. Each method was evaluated in terms of qualitative and quantitative composition of the isolated essential oil by gas chromatography/mass spectrometry (GC/MS). The extract yields of essential oil were 0.16%, 2.18%, and 2.34%, respectively. A total of 82 compounds were identified by GC/MS. The main components obtained by SDE were terpinen-4-ol (20.98%), dipentene (11.67%), terpinene (9.24%), those by RE were palmitic acid (20.61%), 2-chloroethyl linoleate (14.54%), tetracosane (12.26%), and α-linolenic acid (11.24%), and those by USE were tetracosane (11.32%), heneicosane (11.06%), and palmitic acid (8.76%). Comparative analysis indicated that SDE was favorable for the extraction of monoterpene hydrocarbons, sesquiterpene hydrocarbons, alcohols, and carbonyl compounds, RE and USE had certain advantages in the extraction of aliphatic saturated hydrocarbons, organic acids, and esters. It is concluded that different extraction methods may lead to different yields of essential oils; the choice of appropriate method is very important to obtain more desired components with higher physiological activities. PRACTICAL APPLICATION: C. aurantium oils from different plant parts have great economic, medicinal, and nutritional values because of their wide-spectrum biological activities. The essential oil from C. aurantium L. var amara is one of the best C. aurantium oils. The data presented in this article will help us understand the relationship between essential oils and its extraction methods and know more about the aromatic components of Citrus aurantium bud. The methods established in this study will provide useful reference information for further studies, and offer essential oil industries with helpful guidance in practice.     

云南产川芎叶挥发油的化学成分分析

用水蒸气蒸馏法提取春季产川芎叶和夏季产川芎叶的挥发油,采用气相色谱-质谱联用技术并结合计算机检索对其挥发油的香气成分进行分析。结果分别从春季产川芎叶和夏季产川芎叶的挥发油中鉴定出84、51个成分;用面积归一法测定了两种挥发油中各种成分的相对质量分数,分别占总峰面积的97.8%和 98.2%;春季产川芎叶挥发油和夏季产川芎叶挥发油的主要成分基本相同,它们分别是3,4-二亚甲基环戊酮、5,7,8-三甲基苯并二氢吡喃酮、石竹烯、反-罗勒烯、顺-罗勒烯、(+)-香桧烯、α-蒎烯、α-金合欢烯。     

Essential oils of the twigs of some conifers grown in Greece

Pinus sylvestris L.), Black pine (P.nigra Arnold) and Fir (Abies Borisii – Regis (Abies alba × A. cephalonica) Mattfeld), grown in natural stands in Greece was investigated. The compounds were identified by GC/MS analysis. The Scots pine oil was found to be rich in α-pinene (19.44%), β-pinene (17.27%), myrcene (14.00%) and β-phellandrene (29.14%). The Black pine oil was also rich in α-pinene (10.38%), β-pinene (15.45%), myrcene (3.99%), β-caryophyllene (4.03%) and citronellol (14.97%), while the Fir oil was rich in α-pinene (3.30%), β-pinene (2.57%), limonene (46.45%), junepene (2.55%) and caryophyllene oxide (7.05%). The mean twig oil yield on dry weight basis was 0.52%, 0.36% and 0.48% for Scots pine, Black pine and Fir respectively.     

白豆蔻精油超临界CO2萃取工艺优化及挥发性成分分析

以白豆蔻为原料,利用水蒸气蒸馏（SDE）法和超临界流体萃取（SFE）法提取白豆蔻精油。以萃取率为评价指标,采用单因素试验及正交试验优化萃取工艺,并采用气质联用（GC-MS）法分析两种提取方法所得白豆蔻精油的组成。结果表明,最佳萃取工艺条件为：萃取压力25 MPa、萃取温度50 ℃、CO2流量14 mL/min、提取时间4.0 h。在此优化条件下,SFE提取白豆蔻精油得率为6%,为SDE提取精油的1.5倍。GC-MS分析结果表明,共检出挥发性化合物158种,其中SDE和SFE提取精油中分别检出97种、111种,独有化合物分别有47种、61种,共有化合物有50种。两种提取方法所得精油的组成相似,主要成分有桉叶油醇、α-蒎烯、4-异丙基甲苯、顺式十五烯酸、棕榈酸等,但含量差异较大。结果表明SFE是提取白豆蔻精油的有效方法。     

SEPARATION OF STEROLS AND TRITERPENE ALCOHOLS FROM UNSAPONIFIABLE FRACTIONS OF THREE PLANT SEED OILS

Preparative HPLC was used to separate sterols and triterpene alcohols from the unsaponifiable matters in plant oils from Camellia weiningensis L., Brassica juncea L. and Microula sikkimensis . The isolated sterols and triterpene alcohols were acetylated and further purified by AgNO₃ impregnated silica gel preparative thin layer chromatography (TLC). The isolated acetyl derivatives of sterols and triterpene alcohols were identified by melting point, specific rotation, infrared and mass spectrometry. The sterols were brassicasterol, campesterol, stigmasterol, β-sitosterol and Θ⁵-avenasterol, Θ⁷-avenasterol, Θ⁷-stigmastenol and α-spinasterol. The triterpene alcohols were cycloartanol, cycloartenol, 24-methylenecycloartanol, cyclobranol, dammaradienol, tirucalla-7,24-dienol, butyrospermol, β-amyrin, germanicol, α-4-taraxasterol and lupeol.     

Separation and Identification of Cholesterol Oxidation Products in Dried Egg Preparations

A technique is described for the simultaneous determination of a wide range of angiotoxic sterols in foods produced by the oxidation of cholesterol. Gas chromatography using on-column injection onto a bonded phase fused silica capillary column gave excellent separation of the oxides examined. Combined gas chromatography- mass spectrometry was used to confirm the identities of the trimethylsilyl ether derivatives of the various sterols and 6-ketocholestanol was found to be an acceptable internal standard for determination. Analysis of powdered scrambled egg mix showed the presence of several cholesterol oxides, with cholesterol-5α,6α-epoxide, cholesterol-5β,6β-epoxide and 7-ketocholesterol predominating. Other atherogenic sterols identified included 25-hydroxycholesterol, 7α-hydroxycholesterol, 7β-hydroxycholesterol and 5α-cholestane-3β,5,6β-triol.     

Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence

The peel essential oils from four selected Tunisian Citrus species: sweet orange (Citrus sinensis Osbeck), mandarin (Citrus reticulata Blanco); sour orange (Citrus aurantium L.) and pummelo (Citrus grandis Osbeck), cultivated under the same pedoclimatic and cultural conditions have been analysed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). The essential oils content ranged from 1.06% to 4.62% (w/w) in pummelo and mandarin, respectively. The qualitative and quantitative analysis led to the identification of 70 components in all oil samples. The analysed oils consist mainly in monoterpene hydrocarbons (97.59–99.3%), with limonene (92.52–97.3%) and β-pinene (1.37–1.82) being the major constituents. The remaining chemical classes were weakly represented (<1%). Both qualitative and quantitative differences between oil samples have been observed and numerous components have been proposed as marker compounds. Since the influence of different environmental factors has been eliminated, the observed chemical variability between the studied species and cultivars seems likely to results from the genetic variability.     

ANTIOXIDATIVE FLAVONOID GLYCOSIDES FROM QUINOA SEEDS (CHENOPODIUM QUINOA WILLD)

Six flavonol glycosides have been isolated from quinoa seeds ( Chenopodium quinoa Willd) via normal phase and reverse phase column chromatography. On the basis of spectral data, their structures were established as kaempferol 3-O-[β-D-apiofuranosyl(1'–2")]-β-D-galactopyranoside ( 1 ), kaempferol 3-O-[α-L-rhamnopyranosyl(1"–2")]-β-D-galactopyranoside ( 2 ), kaempferol 3-O-[β-D-apiofuranosyl(1'–2")-α-L-rhamnopyranosyl(1"–6")]-β-D-galactopyranoside ( 3 ), kaempferol 3-O-(2,6-di-α-L-rhamnopyranosyl)-β-D-galactopyranoside ( 4 ), quercetin 3-O-[β-D-apiofuranosyl (1'–2")-α-L-rhamnopyranosyl(1"–6")]-β-D-galactopyranoside ( 5 ) and quercetin 3-O-(2,6-di-α-L-rhamnopyranosyl)-β-D-galactopyranoside ( 6 ). Among them, compounds 1, 4 and 6 were the main flavonoid glycosides found in quinoa seeds and compounds 2, 5 , and 6 were isolated from this plant for the first time. All six compounds exhibited antioxidant     

Effect of heat treatments on the essential oils of kumquat (Fortunella margarita Swingle)

Kumquats (Fortunella margarita Swingle) cultivated in Taiwan are eaten raw or made into candied fruit or fruit tea. For the experiments described in this paper, essential oils were obtained from kumquat peels or whole fruit by cold pressing, steam distillation or heating in water at 90 °C for 15 min followed by steam distillation. The volatile components contained in the essential oils were identified by direct injection (DI) or headspace-solid phase microextraction (HS-SPME) coupled with gas chromatography (GC). A total of 43 compounds were identified, of which 37 were verified by DI/GC and 31 by HS-SPME/GC. Hot water heating increased the yields of essential oils from both peels and whole fruit. The principal constituents of the oils were similar except for the minor compounds, including linalool, terpinen-4-ol and α-terpineol, the levels of which increased after steam distillation. The whole fruit also contained higher levels of terpene alcohols.