Search results for "Methyl eugenol"

showing 4 items of 4 documents

Essential oil variability in a collection of Ocimum basilicum L. (basil) cultivars.

2016

Ocimum basilicum L. (Lamiaceae) is an aromatic plant of great tradition in the Mediterranean area. Its economic importance is growing up determining an expansion of cultivation. This paper evaluated the morphological traits, the chemical profiles, and antibacterial activity of 21 cultivars of basil belonging to Ê»Genoveseʼ, Ê»Napoletanoʼ, and Ê»Purple basilʼ types. The cultivars were characterized by different growth rate and morphological traits. The chemical composition of the oils analyzed by GC and GC/MS analysis, supported by the PCA analysis, underlined the strong influence of chemotype. It is noteworthy that estragole, never present in Genovese and purple basil types, occurred in …

0106 biological sciencesfood.ingredientPCA analysisBioengineeringMicrobial Sensitivity TestsBiologyGram-Positive Bacteria01 natural sciencesBiochemistrychemistry.chemical_compoundStructure-Activity Relationship0404 agricultural biotechnologyfoodLinaloolMethyl eugenolOcimum basilicum LBiomorphological characteristicAnti-Bacterial AgentBotanyGram-Negative BacteriaAntibacterial activitiesOils VolatileBiomorphological characteristicsMolecular BiologyEssential-oil constituentChemotypeDose-Response Relationship DrugMicrobial Sensitivity TestChemistry (all)Basilicumfood and beveragesEssential-oil constituents04 agricultural and veterinary sciencesGeneral ChemistryGeneral MedicineOcimumbiology.organism_classification040401 food scienceAnti-Bacterial AgentsEugenolchemistryOcimum basilicumMolecular MedicineAntibacterial activitieEstragoleLamiaceaeAntibacterial activities; Biomorphological characteristics; Essential-oil constituents; Ocimum basilicum L.; PCA analysisPCA analysi010606 plant biology & botany
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Interaspecific chemical variability and highlighting of chemotypes of leaf essential oils from Ravensara aromatica Sonnerat, a tree endemic to Madaga…

2006

Ravensara aromatica Sonnerat is a tree endemic to Madagascar. The essential oil extracted from the leaves is used in aromatherapy. Previous chemical studies have generated some confusion with regard to the chemical composition of this essential oil. In order to eliminate this uncertainty, we undertook a systematic evaluation of the chemical composition of essential oils from leaves of this species. The study focused on 28 individual samples formally identified as R. aromatica. The essential oils were obtained by hydrodistillation and analysed by GC and GC–MS. It was possible to distinguish four groups of trees through principal components analysis and agglomerative hierarchical clustering a…

K50 - Technologie des produits forestiersRavensara aromaticaF60 - Physiologie et biochimie végétaleSabinenelaw.inventionchemistry.chemical_compoundVariation génétiqueMethyl eugenolLinaloolhttp://aims.fao.org/aos/agrovoc/c_2393lawBotanyPlante médicinalehttp://aims.fao.org/aos/agrovoc/c_4510Essential oilbiologyChemotypeChemistryhttp://aims.fao.org/aos/agrovoc/c_2669FeuilleGeneral ChemistryComposition chimiquebiology.organism_classificationhttp://aims.fao.org/aos/agrovoc/c_4243ChavicolHuile essentiellehttp://aims.fao.org/aos/agrovoc/c_1794http://aims.fao.org/aos/agrovoc/c_15975Food ScienceAromatherapy
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Comparative GC-MS Analysis of Bay Leaf (Laurus nobilisL.) Essential Oils in Commercial Samples

2015

Chemical composition of Laurus nobilis essential oils traded as spice and medicinal items was analyzed by gas chromatography-mass spectrometry. Sixty-four compounds accounting between 91–99% of the total oil was identified. Qualitative and quantitative differences were found among essential oils obtained from bay leaves used both for cooking and medicinal purposes. The oxygenated compounds were the principal fraction in all analyzed oils and consisted in oxygenated monoterpenes (73.13%), in medicinal essential oil and oxygenated monoterpenes (37.60 and 29.82%), oxygenated sesquiterpenes (15.98 and 22.99%), and phenylpropanoids (24.78 and 26.33%), respectively, in commercial food items. A hi…

LauraceaeBiologybiology.organism_classificationTerpenoidfood.foodlaw.inventionEugenolchemistry.chemical_compoundLaurus nobilisfoodchemistryMethyl eugenollawBotanyFood scienceGas chromatography–mass spectrometryChemical compositionEssential oilFood ScienceInternational Journal of Food Properties
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Essential Oil Composition of the Aerial Parts of FiveOcimumspecies from Western India

2015

AbstractChemical composition of the essential oils of five Ocimum species namely Ocimum tenuiflorum syn Ocimum sanctum L. (green and purple), Ocimum kilimandscharicum Guerke, Ocimum viride Willd, Ocimum basilicum L. and Ocimum gratissimum L., obtained by a hydrodistillation was determined by GC and GC-MS. A total of one hundred three compounds were identified in the oils of five Ocimum species, of which fifteen compounds were found to be major (5.0–81.8 %) compounds. Analysis of Ocimum viride oil showed the highest amount of eugenol (81.8 %) among species besides germacrene D (7.0 %) and cis-ocimene (4.1 %). Ocimum tenuiflorum green and Ocimum tenuiflorum purple were found contain eugenol (…

food.ingredientOcimum kilimandscharicumTraditional medicineOrganic ChemistryOcimum gratissimumBasilicumBiologyOcimumbiology.organism_classificationBiochemistryAnalytical Chemistrylaw.inventionEugenolCamphorchemistry.chemical_compoundfoodchemistryMethyl eugenollawBotanyEssential oilJournal of Essential Oil Bearing Plants
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