engleski

Free and Bound Volatiles of Garlic Mustard (Alliaria petiolata)

Forty four volatile from Alliaria petiolata were identified after hydrodistillation in Clevenger-type apparatus. Essential oils were isolated from fresh, fresh autolyzed and dry plant material. Volatile compounds were analysed by gas chromatography (GC) and gas chromatography – mass spectrometry (GC-MS) technique. The main components were organic nitrile and sulphur compounds. They were allyl isothiocyanate (40.3 – 47.2%), 3, 4-epithiobutane nitrile (3.8 – 10.2%), allyl nitrile (0.6 – 7.6%), allyl thiocyanate (1.2 – 2.1%), that are released from sinigrin glucosinolate degradation. In oils from autolyzed plant material we found diallyl disulphide (7.2%), diallyl sulphide (0.7%), 3-vinyl-3, 4-dihydro-1, 2-dithiin (0.5%) and 2-vinyl-4H-1, 3-dithiin (0.3%) that are released by degradation of S-alke(en)yl cysteine sulphoxide. Oils, except above mentioned volatiles, contents compounds without nitrogen and sulphur: phytol (4.0 – 26.3%), palmitic acid (0 – 14.7%), (Z)-hex-3-en-1-ol (0.4 - 6.2%), nonanal (0 – 3.0%), phenylacetaldehyde (0 – 2.8%), β -ionone (0.3 – 1.9%), 4-vinyl-2-methoxy-phenol (0.2 – 1.6%), benzaldehyde (0.2 – 1.0%). O-Glycosides with volatile aglycones were isolated and purified by “ flash” chromatography. After O-glycoside hydrolysis by  -glucosidase from almonds, fourteen bound aglycons were identified for the first time in this plant. The main aglycones were: 2-phenylethanol (20.8%), benzyl alcohol (16.7%), eugenol (15.7%), (Z)-hex-3-en-1-ol (4.8%), 3-oxo-7, 8-dihydro-α -ionol (4.7%), methyl salicylate (4.6%) and butane-2, 3-diol (4.5%).

Alliaria petiolata; garlic mustard; Brassicaceae; glucosinolates; O-glycosides; allyl disulphide; volatile aglycones; isothiocyanates; GC-MS

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