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Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils.
J Agric Food Chem. 2006 Feb 22; 54(4):1420-6.JA

Abstract

The chemical composition of the volatile fraction of myrtle (Myrtus communis L.) alcoholic extracts and essential oils from leaves and berries collected in different places in Sardinia (Italy) was studied. A simple and rapid liquid-liquid extraction method was used to isolate volatile compounds from myrtle alcoholic extracts followed by GC and GC-MS analysis allowing the detection of 24 compounds. The volatile fraction was characterized by the terpenes fraction corresponding to that of the essential oils and by a fatty acid ethyl esters fraction. The variation during extraction of the volatile fraction in alcoholic extracts of berries and leaves was evaluated. Essential oils were obtained by hydrodistillation, and the yields were on average 0.52 +/- 0.03% (v/w dried weight) and 0.02 +/- 0.00% for leaves and berries, respectively. The essential oils were analyzed by GC and GC-MS, and a total of 27 components were detected, accounting for 90.6-98.7% of the total essential oil composition. Strong chemical variability depending on the origin of the samples was observed. The major compounds in the essential oils were alpha-pinene (30.0 and 28.5%), 1,8-cineole (28.8 and 15.3%), and limonene (17.5 and 24.1%) in leaves and berries, respectively, and were characterized by the lack of myrtenyl acetate.

Authors+Show Affiliations

Dipartimento di Tossicologia, Università di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. tuberoso@unica.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16478269

Citation

Tuberoso, Carlo I G., et al. "Chemical Composition of Volatiles in Sardinian Myrtle (Myrtus Communis L.) Alcoholic Extracts and Essential Oils." Journal of Agricultural and Food Chemistry, vol. 54, no. 4, 2006, pp. 1420-6.
Tuberoso CI, Barra A, Angioni A, et al. Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. J Agric Food Chem. 2006;54(4):1420-6.
Tuberoso, C. I., Barra, A., Angioni, A., Sarritzu, E., & Pirisi, F. M. (2006). Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. Journal of Agricultural and Food Chemistry, 54(4), 1420-6.
Tuberoso CI, et al. Chemical Composition of Volatiles in Sardinian Myrtle (Myrtus Communis L.) Alcoholic Extracts and Essential Oils. J Agric Food Chem. 2006 Feb 22;54(4):1420-6. PubMed PMID: 16478269.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition of volatiles in Sardinian myrtle (Myrtus communis L.) alcoholic extracts and essential oils. AU - Tuberoso,Carlo I G, AU - Barra,Andrea, AU - Angioni,Alberto, AU - Sarritzu,Erika, AU - Pirisi,Filippo M, PY - 2006/2/16/pubmed PY - 2006/4/7/medline PY - 2006/2/16/entrez SP - 1420 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 4 N2 - The chemical composition of the volatile fraction of myrtle (Myrtus communis L.) alcoholic extracts and essential oils from leaves and berries collected in different places in Sardinia (Italy) was studied. A simple and rapid liquid-liquid extraction method was used to isolate volatile compounds from myrtle alcoholic extracts followed by GC and GC-MS analysis allowing the detection of 24 compounds. The volatile fraction was characterized by the terpenes fraction corresponding to that of the essential oils and by a fatty acid ethyl esters fraction. The variation during extraction of the volatile fraction in alcoholic extracts of berries and leaves was evaluated. Essential oils were obtained by hydrodistillation, and the yields were on average 0.52 +/- 0.03% (v/w dried weight) and 0.02 +/- 0.00% for leaves and berries, respectively. The essential oils were analyzed by GC and GC-MS, and a total of 27 components were detected, accounting for 90.6-98.7% of the total essential oil composition. Strong chemical variability depending on the origin of the samples was observed. The major compounds in the essential oils were alpha-pinene (30.0 and 28.5%), 1,8-cineole (28.8 and 15.3%), and limonene (17.5 and 24.1%) in leaves and berries, respectively, and were characterized by the lack of myrtenyl acetate. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16478269/Chemical_composition_of_volatiles_in_Sardinian_myrtle__Myrtus_communis_L___alcoholic_extracts_and_essential_oils_ L2 - https://doi.org/10.1021/jf052425g DB - PRIME DP - Unbound Medicine ER -