Essential oil composition of <i>Achillea lingulata</i> and <i>A. umbellata</i>

Kundaković, Tatjana; Fokialakis, Nikolas; Kovačević, Nada; Chinou, İoanna

doi:10.1002/ffj.1778

Cited by 48 publications

(19 citation statements)

References 24 publications

(28 reference statements)

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“…The identification of the compounds was based on comparison of their retention indices, retention times and mass spectra with those from Wiley libraries spectra, the National Institute of Standards and Technology (NIST)/ National Bureau of Standards (NBS) and literature data. 10,11 The methanolic extract of L. salmonicolor was chromatographed over Silica gel 60H column and eluted with cyclohexane-CH 2 Cl 2 (100:0/0:100) and CH 2 Cl 2 -MeOH (100:0/50:50) to give fractions A-K. Fractions E-G, which were eluted with CH 2 Cl 2 -MeOH (99:1/95:5), were combined and subjected to MPLC chromatography over silica gel with CH 2 Cl 2 -MeOH (100:0/85:15) to give compound 1 (4.9 mg), compound 2 (5.7 mg) and compound 3 (8.1 mg). The more polar fractions H-K, eluted with CH 2 Cl 2 -MeOH (98:2/90:10), were combined and subjected to MPLC chromatography over silica gel with CH 2 Cl 2 -MeOH (100:0/80:20) to give 14 fractions.…”

Section: Fractionation Isolation and Identification Of Compoundsmentioning

confidence: 98%

Antioxidant Properties of the Wild Edible Mushroom Lactarius salmonicolor

Athanasakis

Aligiannis²,

Gonou-Zagou³

et al. 2013

Journal of Medicinal Food

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The fruiting bodies of the edible mushroom Lactarius salmonicolor (Russulaceae) collected from the wild were extracted with solvents of increasing polarity and evaluated for their antioxidant capacity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. Additionally, their total phenolic content was evaluated by a modification of the Folin-Ciocalteu method. The methanol extract showed the most potent radical scavenging activity (inhibition of 36.7% of DPPH at 3 mg/mL and 6.8 mg gallic acid equivalents/g of dry extract), and was further fractionated. Total phenolics and antioxidant activity found to be significant higher in the fractions of increased polarity. The phytochemical investigation which was performed by chromatographic and spectrometric techniques led to the isolation of nine compounds from the methanol extract and the identification of 10 fatty acids and fatty acids esters from the dichloromethane extract. Evaluation of the antioxidant activity of isolated compounds showed p-hydroxybenzoic acid (4) to be the most active. Among the various compounds found, the rare azulene type 7-acetyl-4-methylazulene-1-carboxylic acid (1) has been identified, which had been isolated only once before from L. deliciosus. Therefore, this compound seems to have some chemotaxonomic value for Lactrarius species exuding orange to red milk.

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Section: Fractionation Isolation and Identification Of Compoundsmentioning

confidence: 98%

Antioxidant Properties of the Wild Edible Mushroom Lactarius salmonicolor

Athanasakis

Aligiannis²,

Gonou-Zagou³

et al. 2013

Journal of Medicinal Food

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“…Alkanes were used as reference points in the calculation of relative retention indices (RI). The RI were experimentally determined using the standard method involving retention time of n-alkanes [Alkane Standard Solution (04070, 04071), (C 8 -C 20, C [21][22][23][24][25][26][27][28][29][30][31][32][33][34][35][36][37][38][39][40] ), Standard for GC, Fluka, USA], injected after the essential oil under the same chromatographic conditions (18). The RIs of the compounds, determined using C 8 -C 22 as external references, were compared with the published data (19,20).…”

Section: Identification Of Chemical Compoundsmentioning

confidence: 99%

“…The RIs of the compounds, determined using C 8 -C 22 as external references, were compared with the published data (19,20). Especially, several compounds were identified with those of the literature (21)(22)(23)(24), and identification based on co-injection with authentic compounds (Acoros, Sigma-Aldrich, MO, USA). The quantification of each individual volatile flavor components was performed based on the ratio of the peaks obtained from the mass total ion chromatogram and also marked quality percentage of the volatile flavor compounds from the MS data.…”

Section: Identification Of Chemical Compoundsmentioning

confidence: 99%

Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil

Chang¹,

Kim²

2008

JFN

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The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). α-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

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“…[15] Similar to previous studies [16] , 1, 8-cineole was found to be the major constituent of the oil Achillea tenuifolia, while others reported camphor as the major constituent of this oil. [17] It has been reported that the chemical compositions of the essential oil are highly influenced by climatic conditions and geographical factors. [18,[21][22] …”

Section: Chemical Composition Of the Essential Oilsmentioning

confidence: 99%

Phytochemical and Antioxidant Properties ofAchillea Millefoliumfrom the Eastern Region of Iran

Kazemi

2015

International Journal of Food Properties

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The aim of present study was to evaluation the antioxidant potential of Achillea millefolium on the basis of the chemical compositions of oils obtained by hydrodistillation. In the case of Achillea millefolium, twenty-four compounds were identified representing the 83.76% of the total oil. The major constituents of the oil were described as α-pinene (10.12%), camphene (4.23%), limonene (5%), borneol (5%), γ-terpinene (8%), carvone (5%), bornyl acetate (2.43%), thymol (15.32%), and carvacrol (20.43%). The oils were also subjected to screening for their possible antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. %). Thymol (12.0± 0.1 µg/ml) and carvacrol (14.43± 0.0 µg/ml) showed appreciable antioxidant activity in DPPH test. Antioxidant activity guided fractionation of the oil was carried out by The TLCbioautography screening and fractionation resulted in the separation of the main antioxidant compound which were identified as thymol (65%) and carvacrol (25%).

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Essential oil composition of Achillea lingulata and A. umbellata

Abstract: The composition of the essential oils of Achillea lingulata and A. umbellata were analysed by GC and GC-MS. Among the determined constituents, borneol, bornyl acetate, camphor, α α α α α-and β β β β β -thujone, and 1,8-cineol were found as the main components.

Cited by 48 publications

References 24 publications

Antioxidant Properties of the Wild Edible Mushroom Lactarius salmonicolor

Antioxidant Properties of the Wild Edible Mushroom Lactarius salmonicolor

Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil

Phytochemical and Antioxidant Properties ofAchillea Millefoliumfrom the Eastern Region of Iran

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