Maturational Effect on Essential Oil Yield and Composition of Myrtus communis var. Baetica Fruit
2012
Wannes, Wissem Aidi | Marzouk, Brahim
The effects of the maturation stages on the volatile constituents of the myrtle (Myrtus communis var. baetica) fruit were investigated. Essential oil obtained by hydrodistillation was characterized by gas chromatography (GC) and gas chromatography/mass spectrometry (GC-MS). 100 fruit weight regularly increased from immature to mature periods, while essential oil content declined with fruit maturity. Forty-four volatile compounds were identified in fruit essential oils; 1,8-Cineole (13.27–25.95 %), linalool (12.79–15.55 %), octerpineol (5.42–12.51 %), geranyl acetate (5.08–10.21 %), α-pinene (1.73–10.63 %), methyl eugenol (3.418.42 %) and linalyl acetate (0.32–7.81 %) were the main volatile compounds.
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