AGRIS

Date entered:20080423
Last modified:20080616
Team:iwk, mrtn
ARN:PL2008000322
Record status:C
Bibl. level:AS
Type of publication:J
Literary ind.:E
English title:A comparative study on the content and chemical composition of essential oils in commercial aromatic seasonings
Other lang. title:Porownanie zawartosci i skladu chemicznego olejku eterycznego w przyprawach aromatycznych obecnych w handlu
Language of other language title:Pl
Languages:(En)
Authors:Lis, A., E-mail:lisan@vp.pl; Piter, S. Gora, J. (Technical University, Lodz (Poland). Inst. of General Food Chemistry)
Summary:Summaries (En, Pl)
Notes:2 tables; 21 ref.
Serial title:Herba Polonica (Poland)
ISSN:0018-0599
Date od publ.-S:(2007)
Collation-S:v. 53(1) p. 21-26
Languages-S:(En)
Prim.subj.categ.:F60-Plant physiology and biochemistry
Descriptors - En:SPICE CROPS; ORIGANUM; SAVORY; CHEMICAL COMPOSITION; ESSENTIAL OILS; METHODS;
Descriptors - Fr:PLANTE A EPICES; ORIGANUM; SARRIETTE; COMPOSITION CHIMIQUE; HUILE ESSENTIELLE; METHODE;
Descriptors - Sp:PLANTAS DE ESPECIA; ORIGANUM; AJEDREA; COMPOSICION QUIMICA; ACEITES ESENCIALES; METODOS;
Abstract:The content and chemical composition of essential oils in two aromatic seasonings: marjoram and savory, produced by several manufactures and offered on the Polish marked were investigated. The main constituents of all the studied samples of commercial marjoram were terpinen-4-ol (27-46 percent), cis-sabinene hydrate (3-21 percent) and gamma-terpinene (8-17 percent). Polish commercial marjoram belonged to terpinen-4-ol/cis-sabinene hydrate chemotype. Essential oil content ranged from 0.57 to 2.00 percent. Commercial savory contained from 2.30 to 3.80 percent essential oil. The main compounds of the oil were carvacrol (39-52 percent) and gamma-terpinene (31-39 percent). Polish savory belonged to carvacrol/gamma-terpinene chemotype
MFN:005276