Naslov
Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum)

Autori
Miloš, Mladen ; Mastelić, Josip ; Jerković, Igor

Izvornik
Food chemistry (0308-8146) 71 (2000), 1; 79-83

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Juniperus oxycedrus l. (Cupressaceae); glycosides; essential oil; GC-MS

Sažetak
The essential oils in fresh needles and green and mature berries of Juniperus oxycedrus L. (Cupressaceae) were analyzed by GC-MS. A total of 36 compounds were identified from needles, representing 94.91% of the total oil. 15 compounds were identified in the green berry oil and 22 in the mature berry oil, which accounted for 94.33% and 90.94% of the total oil composition. The major component was a-pinene. The glycosidically bound volatile compounds amounted to 21 mg kg-1 in needles and 4 mg kg-1 from green berries. Only traces of aglycones were identified in mature berries. Sixteen volatile aglycones were identified in needle sample with 2-hydroxy-5-methyl acetophenone as major component. A total of 9 aglycones were identified in green berries. The major aglycones were 3-phenyl-2-propen-1-ol and myrtenol. There was no similarity between the glycosidically bound aglycones and the corresponding free compounds found in the essential oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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