Chromatographic Analysis of Myrtus communis Fixed Oil

Asif, Mohd; Afaq, S. H.; Tariq, Mohd; Masoodi, Ather

doi:10.1002/lipi.19790811205

Cited by 8 publications

(3 citation statements)

References 2 publications

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“…The berries are also extracted with solvents (2,3); the extract has a tonic action on the nervous system, is effective against eye inflammation and, intriguingly, is reported to influence hair growth (3). Compounds 2 3 5 6 7 8 9 11 12 13 14 15 16 17 18 19 20 21 23 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 The first study reports a very accurate composition for an Iranian oil, using chromatography and spectrometry.…”

Section: Introductionmentioning

confidence: 99%

Essential Oils of Myrtle (Myrtus communisL.) of the Mediterranean Littoral

Chalchat

Garry

Michet

1998

Journal of Essential Oil Research

101

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The chemical compositions of 15 commercial samples of essential oils of leaves of Myrtus communis L. from five different Mediterranean locations (Corsica, Morocco, Tunisia, Lebanon, and former Yugoslavia) were studied. Forty-seven compounds were identified by GUMS. They could be divided into two groups on the basis of their percentages of a-pinene; over 50% (Corsica and Tunisia), and under 35% (the others). The percentages of limonene, 1,8-cineole and myrtenyl acetate were consistent with this classification. The chemical compositions of these oils can be compared to those of Spanish oils.

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Section: Introductionmentioning

confidence: 99%

Essential Oils of Myrtle (Myrtus communisL.) of the Mediterranean Littoral

Chalchat

Garry

Michet

1998

Journal of Essential Oil Research

101

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“…2007). However, little has been undertaken on the fatty acid composition of myrtle fruit (Asif et al. 1979; Çakir 2004; Aidi wannes et al.…”

Section: Introductionmentioning

confidence: 99%

Fatty Acid and Glycerolipid Changes During Tunisian Myrtle (Myrtus Communis Var. Italica) Fruit Ripening

Wannes¹,

Mhamdi²,

Sriti³

et al. 2010

Journal of Food Biochemistry

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The neutral and polar glycerolipids as well as their fatty acid distribution in Myrtus communis var. italica fruit during its maturation were investigated. The increase of fruit weight (from 2.54 to 8.79%) during the ripening process was correlated positively with that of moisture (from 28.01 to 72.02%) and total lipid (TL; from 0.79 to 2.90%) contents. Myrtle fruit ripening was characterized by an increase in the neutral glycerolipid (NL) proportions (from 39.67 to 92.42% of TL) mainly represented by triacylglycerol (TAG) and a decrease of the levels of phospholipids (PL; from 41.09 to 4.32% of TL) and glycolipids (GL; from 19.23 to 3.25% of TL). Total fatty acids (TFA) of the fruit TLs were rich in linoleic .03% of TFA), oleic (6.49-21.89% of TFA) and a-linolenic (3.25-17.98% of TFA) acids. The fatty acid composition of TL was similar to that of different NL classes with the increase of polyunsaturated fatty acid (PUFA) proportions (from 16.57 to 74.58% of TFA) despite of saturated fatty acid (SFA; from 55.91 to 18.38% of TFA) and monounsaturated fatty acid (MUFA; from 27.39 to 7.02% of TFA) ones during the fruit ripening. However, the influence of fruit maturation on the PUFA proportions in different PL and GL fractions were obvious in contrast to those of in NL. PRACTICAL APPLICATIONSFrom a fundamental point of view, the survey of the evolution of the main fatty acids in neutral and polar glycerolipids could provide information about 2 Corresponding

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“…However, few work has been done on the fatty acid contents of the M. communis fruits and seeds. M. communis fruits have a significant oil content about 15.40% and are rich in polyunsaturated linoleic acid [21,22]. Messaoud et al were identified approximately 79.10% of the oil studied that the major constituents were α-pinene and 1,8-cineole in Tunisia [Messaoud].…”

Section: Introductionmentioning

confidence: 99%

<em>Myrtus communis </em> L.: Characterisation of Essential Oil of Leaves and Fatty Acids of Seeds Using Gas Chromatography-Mass Spectrometry (GC/MSD)

Kıvrak

2018

SDÜ Fen Bil Enst Der

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In this study, the chemical contents of essential oil acquired from Myrtus communis leaves using hydrodistillation and seed oil obtained using cold press method analyzed with gas chromatography-mass spectrometry (GC/MSD). According to the analyse result, forty-five component were identified and 1,8cineole (21.68%), alpha-pinene (18.02%), linalool (14.12%) and alpha-terpinyl acetate (10.40%) were detected as major compounds in the M. communis leaf essential oil. On the other hand, seven different fatty acids were determined in seed oil. Linoleic acid (77.59%) and palmitic acid (10.36%) were detected to be major fatty acids in the M. communis cold-pressed seed oil. The present study has shown that the nutritional and other industrial use of M. communis leaves and seeds are possible due to their rich phytochemical contents of essential oil and seed oil.

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Chromatographic Analysis of Myrtus communis Fixed Oil

Cited by 8 publications

References 2 publications

Essential Oils of Myrtle (Myrtus communisL.) of the Mediterranean Littoral

Essential Oils of Myrtle (Myrtus communisL.) of the Mediterranean Littoral

Fatty Acid and Glycerolipid Changes During Tunisian Myrtle (Myrtus Communis Var. Italica) Fruit Ripening

<em>Myrtus communis </em> L.: Characterisation of Essential Oil of Leaves and Fatty Acids of Seeds Using Gas Chromatography-Mass Spectrometry (GC/MSD)

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