Rosemary (Rosmarinus officinalis L.) cultivation studies under Ankara ecological conditions

Gürbüz, Bilal; Bağdat, Reyhan Bahtiyarca; Uyanik, Mesut; Rezaeieh, Kiarash Afshar Pour

doi:10.1016/j.indcrop.2015.12.028

Cited by 25 publications

(16 citation statements)

References 14 publications

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“…Therefore, the maximum EO production corresponds to the summer-autumn period, while the minimum EO production is associated with the vegetative stage that occurs in winter-spring. 28 The effect of the maximum temperature of summer (36.7°C ± 3.1°C) and low rain (15.1 ±7 mm), as expected, induced a significant seasonal reduction of plant water content and a parallel increased DW in all the tested accessions (Table 3). An opposite trend was observed during winter, where the minimum temperature and higher water availability (based on the rain precipitation) induced a consequent increase in water content and decrease in DW.…”

supporting

confidence: 74%

Seasonal Variation of Essential Oil in Rosmarinus officinalis Leaves in Sardinia

Melito

Petretto

Chahine

et al. 2019

Natural Product Communications

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Rosmarinus officinalis L. is an aromatic plant belonging to the Lamiaceae family widely distributed in the Mediterranean area. The interest on this species is related to the multiple uses of the plant as a food ingredient, in the pharmaceutical and cosmetic industries. The chemical composition of essential oil (EO) from 5 accessions of R. officinalis L., collected monthly through a full year in Sardinia, has been studied by gas chromatography (GC) and GC-mass spectrometry technique. The EO ranged from 0.29% to 0.89%. The qualitative determinations revealed the presence of 27 compounds belonging to 6 chemical groups (hydrocarbon monoterpene, alcohols, aldehydes, ketones, esters, hydrocarbon sesquiterpene). Overall the GC-flame ionization detector analysis showed the presence of 7 major compounds: α-pinene (26%-28%), camphene (5%-8%), 1,8-cineole (15%-25%), borneol (5%-11%), camphor (3%-12%), verbenone (6%-15%), and bornyl acetate (4%-7%). Chromatographic data were also subjected to a chemometric approach that evidenced discrimination of the samples according to the site of collection.

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supporting

confidence: 74%

Seasonal Variation of Essential Oil in Rosmarinus officinalis Leaves in Sardinia

Melito

Petretto

Chahine

et al. 2019

Natural Product Communications

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“…More than 90% of the components were identified, with 1,8-cineole (52.4%) and camphor (12.6%) being the major components. Moreover, the chemical composition of R. officinalis EOs was similar to those found in the oils from Iran, India, Tunusia and Turkey, characterized by a high amount of camphor, eucalyptol, α-pinene, ß-pinene and borneol (Gurbuz et al, 2016). According to these authors, content, flavour notes and quality of rosemary EOs were influenced by the geographical location of the plants (Viuda-Martos et al, 2007) and by the harvest time.…”

Section: Chemical Composition Of Rosmarinus Officinalis Eossupporting

confidence: 57%

“…Spices are widely used in different countries of the Southern Europe and North Africa because of their aromatic, nutritional and antioxidant properties (Pezzani et al, 2017). Among the aromatic plants, marjoram and rosemary belong to the Labiatae family (Lamiaceae) and play a key role in the Mediterranean cuisine and diet (Gurbuz et al, 2016). Almost 75% of the Origanum species are restricted to the eastern Mediterranean area; eleven species are present in Greece, five of which are found in Crete (Aligiannis et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Essential Oils From Pantelleria Island Autochthonous and Naturalized Spices and Evaluation of Their Individual and Combined Antimicrobial Activities

Mantia

Barbera

Gaglio

et al. 2019

CRPJFST

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In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

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“…However, it is component of the essential oils of many plants. Eucalyptol is often used in food, fragrances, and cosmetics because of its fresh mint-like fragrance, spicy aroma, and taste [63]. Because of these properties, like many aromatic oils, 1,8-cineole is used in traditional medicine as a cough suppressor in bronchitis.…”

Section: Resultsmentioning

confidence: 99%

The essential oil compositions of Rosmarinus officinalis L. leaves growing in Mersin, Turkey

Binzet

Arslan

2020

Eur. J. Chem.

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This study reports on the chemical compositions of the essential oil of Rosmarinus officinalis L. (Rosemary) grown in Mersin, Turkey. The essential oil of rosemary was obtained by hydrodistillation method, and the yield of rosemary oil was found to be about 1.2 % (v:w). The hydrodistilled volatile oil was analyzed by gas chromatography and mass spectrometry techniques. Forty-five components were identified in the essential oil of R. officinalis, which represented 100% of the total essential oils. The oxygenated monoterpenes content possessed the highest value, 64.78% of the oil, among which eucalyptol (33.15%) and camphor (10.31%) were the most abundant components. In addition, the oil contained mainly monoterpene hydrocarbons, sesquiterpene hydrocarbons, oxygenated sesquiterpenes, and diterpenes. The least amount of diterpenes were found in the content of the oil. Isopimara-9 (11),15-diene (0.14%) and α-springene (0.06%) were two compounds determined as diterpene compounds.

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Rosemary (Rosmarinus officinalis L.) cultivation studies under Ankara ecological conditions

Cited by 25 publications

References 14 publications

Seasonal Variation of Essential Oil in Rosmarinus officinalis Leaves in Sardinia

Seasonal Variation of Essential Oil in Rosmarinus officinalis Leaves in Sardinia

Chemical Composition of Essential Oils From Pantelleria Island Autochthonous and Naturalized Spices and Evaluation of Their Individual and Combined Antimicrobial Activities

The essential oil compositions of Rosmarinus officinalis L. leaves growing in Mersin, Turkey

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