One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves
Dario Kremer | Valerija Dunkić | Srđan Milovac | Suzana Inić | Lea Juretić | Iva Rechner Dika | Marinko Petrović
The composition of an essential oil (EO) depends on both the plant&rsquo:s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (Laurus nobilis L., family Lauraceae) plants were collected each month in the period from 15 January to 15 December 2022. Twelve obtained leaf samples were hydrodistilled in a Clevenger apparatus and analyzed using gas chromatography&ndash:mass spectrometry (GC-MS). A total of 44 compounds were detected in EO and 39 compounds were identified based on MS spectra and RIs (retention indices), accounting for 99.44&ndash:99.94% of the oil. The EO consisted almost entirely of monoterpenes (95.56&ndash:99.28%) and small quantities of phenylpropanoids, sesquiterpenes and other compounds. The major volatile compound was 1,8-cineole (49.79&ndash:64.94%), followed by &alpha:-terpinyl acetate (7.14&ndash:11.96%), sabinene (3.16&ndash:9.01%), linalool (1.77&ndash:8.03%), &alpha:-pinene (1.46&ndash:4.49%), &beta:-pinene (1.55&ndash:3.69%) and &alpha:-terpineol (0.99&ndash:4.77%). The ANOVA indicated statistically significant changes in the composition of the EO over one year. The contents of eugenol, methyl eugenol and elemicin, which are responsible for the spicy aroma of the leaves, were highest during flowering (March) and at the time of fruit ripening (October, November). The harvest time of the leaves can be adjusted to obtain leaves rich in the desired compounds according to whether they are to be used as a spice, medicine or repellent.
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