Composition and Enantiomeric Analysis of the Essential Oil of the Fruits and the Leaves of Pistacia vera from Greece

Essential oil extraction from leaves of Pistacia vera was performed in order to asses its composition and follow its variability according to the leaf development. Volatile compounds were obtained by hydrodistillation followed by liquid-liquid extraction. Terpinen-4-ol (2.9-12.3 %) and α-terpineol (0.0-14.0 %) were the most abundant compounds except on 30 th June where α-terpinolene (17.0 %) and α-pinene (14.9 %) were the main compounds. The main chemical classes were oxygenated monoterpenes and monoterpene hydrocarbons. The preponderance of terpinen-4-ol in most cases instead of α-pinene as cited in other works may characterize Tunisian samples. Furthermore, many volatile compounds identified in the EO of P. vera leaves are well-known for their biological activities, e.g. α-terpineol, borneol, limonene, α-pinene, farnesol. From a fundamental point of view, EO composition determination opens many perspectives either for bioactive molecules isolation or for the chemical ecology comprehension of these secondary metabolites.

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“…In this context, Tsuko et al, 8 reported higher levels of EO in fresh young fruits than in leaves originated from Greece.…”

Section: Resultsmentioning

confidence: 97%

Changes in Essential Oil Composition DuringPistacia veraLeaves Development in Sfax Region (Tunisia)

Chahed

Dhifi

Mnif

et al. 2012

Journal of Essential Oil Bearing Plants

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“…Pistacia türlerinin meyve ve yapraklarının esansiyel yağlarının antibakteriyel ve antifungal özellikleri de bulunmaktadır [119]. UV-B ile deri irritasyonu meydana getirilen insan deneklerinin derilerine Pistacia vera L. bitkisinin testa ve tohum özütlerinin lokal olarak uygulanması sonucunda Pistacia vera L.'nin kozmetik sanayinde etken bir madde olarak kullanılabileceği belirtilmiştir [120].…”

Section: İnsan Sağliği Açisindan Antepfistiğinin öNemi̇unclassified

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

Çağlar¹,

Tomar²,

Vatansever³

et al. 2017

Akademik Gıda

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Pistachio (Pistacia vera L.) and Its Effects on Human HealthABSTRACT Turkey, especially Southeastern Anatolian Region, has an important place in the world ranking as well as an economic value in terms of pistachio production. Pistachios, which are from nuts with hard shells, have positive effects on health. Pistachios have rich nutritional content in terms of protein, fat and fatty acids, fiber, vitamins and minerals. As a rich source of phenolic compounds, pistachios take attention with a high antioxidant activity. Various researchers have reported that pistachio consumption may have beneficial effects on hypertension, cancer, diabetes and cardiovascular diseases. In this present study, the place and the importance of pistachios in human nutrition and health are reviewed.

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“…Among these are attraction of pollinators or repulsion of harmful insects 10 . Trees nuts, in particular, cashews, pecans and pistachios have reports on the essential oils of the leaves 12,13,14 . We have been unable to find any reports in the literature for the essential oil composition of peanut leaves.…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaeaL.) and Perennial (Arachis glabrataBenth.) Peanut Plants

Constanza

Tallury

Whaley

et al. 2015

Journal of Essential Oil Bearing Plants

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Peanut or groundnut (Arachis hypogaea L.) is a valuable oilseed crop, but other than the seed, the rest of the plant is of minimal value. Plant material including the leaves is used as soil conditioner or as animal feed. Perennial peanut (Arachis glabrata Benth and Arachis pintoi Krapov & W.C. Greg) known as forage or rhizoma peanut produces few seeds, but is grown specifically as a forage, turf or ornamental plant. The leaves from the peanut plants of the cultivated variety, Bailey and the perennial varieties, Arblick, Arbrook, and Amarillo were freeze dried, essential oils were extracted by distillation and the chemical compositions were determined using gas chromatography and gas chromatography-mass spectrometry. Oil yield from the A. hypogaea leaves was 0.0063 % (w/w). The major components were 1-octen-3-ol (12.4 %), heneicosane (11.7 %), nonanal (10.9 %), 4-vinylguaiacol (6.4 %) and phytol (7.4 %). The yield from A. glabrata and A. pintoi leaves ranged from 0.0044 % to 0.0061 % (w/w) with the major components in common among the three varieties tested 1-octen-3-ol (40.5-44.9 %), β-linalool (5.0-8.9 %) and 4-vinylguaiacol (1.4-8.6 %).

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Composition and Enantiomeric Analysis of the Essential Oil of the Fruits and the Leaves of Pistacia vera from Greece

Cited by 55 publications

References 23 publications

Changes in Essential Oil Composition DuringPistacia veraLeaves Development in Sfax Region (Tunisia)

Changes in Essential Oil Composition DuringPistacia veraLeaves Development in Sfax Region (Tunisia)

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

Chemical Composition of the Essential Oils from Leaves of Edible (Arachis hypogaeaL.) and Perennial (Arachis glabrataBenth.) Peanut Plants

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