Comparison of the Chemical Composition of Essential Oils Isolated from Hyssop (Hyssopus officinalis L.) with Blue, Pink and White Flowers
2018
Wesolowska, Aneta | Jadczak, Dorota
The aim of the studies conducted in 2015-2016 was to compare the chemical composition of essential oils isolated from hyssop (Hyssopus officinalis L.) with blue, pink and white flowers by hydrodistillation in a Clevenger-type apparatus. GC-MS analysis of the isolated oils revealed the presence of 74 components representing mainly oxygenated monoterpenes (38.48-54.04 %), sesquiterpene hydrocarbons (19.22-28.31 %) and oxygenated sesquiterpenes (12.90-21.08 %). The main components were isopinocamphone (20.05-43.02 %), pinocamphone (1.68-19.62 %), elemol (8.04-11.37 %) and β-pinene (4.53-7.49 %). Other constituents, identified in significant amounts, were: germacrene D (3.85-5.76 %), β-phellandrene (1.46-4.37 %), bicyclogermacrene (2.30-4.15 %) and β-caryophyllene (2.73-4.13 %). On the basis of the obtained data it was proved that the highest content of isopinocamphone (43.02 and 33.33 % in 2015 and 2016, respectively) was noted in the essential oil isolated from hyssop with pink flowers. The color of the flowers had no significant effect on the amount of essential oil.
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