摘要:

Seventeen monoterpenoids, six sesquiterpenoids, and nine diterpenoids have been identified by GC/MS in the essential oil of the mature foliage ofPodocarpus totaraG. Benn ex D. Don. The major monoterpenoids were α-pinene, sabinene, limonene, α-terpinene and α-terpineol. The major sesquiterpenes were β-elemene, α-humulene, β-caryophyllene, and β-selinene, while the major diterpenes were 13-isopropylpodocarpa-6,13-diene, rimuene and kaurene. The oil also contained 2,10,10-trimethyl-6-methylidene-1-oxaspiro(4,5)dec-7-ene, a theaspirane. In addition, the oil contained many unidentified minor components, especially sesquiterpene alcohols or epoxides.

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701197

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

The oils obtained by hydrodistillation and the headspace volatiles from the aerial parts ofHelichrysum italicumssp.serotinum(Boiss) andH. stoechasssp.stoechas(Moench) were analyzed by means of GC and GC/MS. Both oils were found to be dominated by non-oxygenated monoterpenes. A total of 68 compounds were identified. The major components ofH. italicumssp.serotinumwere guaiol (8.9%), nerol (7.0%) and β-caryophyllene (6.0%), while those ofH. stoechasssp.stoechaswere: α-pinene (28.3%), epi-α-bisabolol (21.9%) and β-caryophyllene (5.5%). Furthermore, the bacteriostatic activity of the oils against two Gram-positive and four Gram-negative bacteria was evaluated.

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701198

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

The essential oils obtained by steam distillation from Moroccan oregano (Origanum compactum, lemon (Citrus limon) and Moroccan thyme (Thymus broussonetti) were analyzed for their chemical composition by gas chromatography. These essential oils were then used in two concentrations (0.05% and 0.1%) in refined olive oil in 6 trials and a control to study the antioxidant properties. The antioxidant activity of the essential oils was followed up by the determination of the peroxide value and the acid value of the olive oil over a period of 6 months. Sensory evaluations of the trials were also conducted by a taste panel of 6 assessors for an organoleptic assessment. Results showed a wide variation in the antioxidant activity of the three oils, and also a slight variation between the two concentrations was observed. The highest activity was observed with thyme oil followed by oregano oil, while an organoleptic quality improvement was obtained with the oregano and lemon oils.

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701199

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

摘要:

Essential oils ofSalvia officinalisL.,S. sclareaL. andS. lavandulifoliaVahl. (Lamiaceae) prepared by hydrodistillation were characterized by GC/MS. The oils were found to possess the following major components:S. officinalis:1,8-cineole (11.7%), α-thujone (65.5%) and β-thujone (15.4%);S. sclarea:linalool (10.7%) and linalyl acetate (81.1%) andS. lavandulifolia:1,8-cineole (25.5%), camphor (39.0%) and linalyl acetate (10.2%). These oils were tested for cytotoxic activities on cultures of different human tumor cell lines. Cytotoxic activity was compared to that of the anticancer agent doxorubicin. The oils ofS. officinalisandS. lavandulifoliawere 100 to 1000 times less active than doxorubicin on all the cell lines.S. sclareaoil showed a strong in vitro activity against cell suspensions in the same range as doxorubicin and was 100 times less active on attached cell cultures.

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701200

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701202

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701203

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor

ISSN:1041-2905    

DOI:10.1080/10412905.1999.9701166

出版商:Taylor & Francis Group    

年代:1999

数据来源: Taylor