THE COMPOSITION OF ESSENTIAL OILS OF DIFFERENT PARTS OF LAUREL, MOUNTAIN TEA, SAGE AND AJOWAN

• Published in: Journal of food biochemistry 2011-04, Vol.35 (2), p.484-499
• Main Authors: CHALCHAT, J.C., ÖZCAN, M.M., FIGUEREDO, G.
• Format: Article
• Language: English
• Subjects: Aromatics; Carum
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2010.00397.x

ABSTRACT Oils obtained by hydrodistillation were analyzed by using gas chromatography (GC) and GC/mass spectrometry. 1,8‐Cineole (51.05% and 52.79%) and α‐terpinyl acetate (13.94% and 14.72%) were the main components from the essential oil of the stem and leaves of laurel, respectively. 1,8‐ Cineole (25.72%) and (E)‐β‐ocimene (24.88%) were the major compounds present in the essential oil of fruit. The main constituents of Salvia fruticosa oil were α‐pinene (31.50%) and isoborneol (27.17%). β‐pinene (20.53%), α‐pinene (14.88%), cubebol (15.17%) and δ‐cadinene (12.99%) were detected as the major constituents of mountain tea (sample A). The principal components detected in the oil of sample B were β‐pinene (20.29%), α‐pinene (14.82%) and 14‐hydroxy‐9‐epi‐caryophyllene (13.99%). The major compounds of ajowan oil had p‐cymene (33.06%), γ‐terpinene (28.66%), thymol (24.11%) and β‐pinene (6.74%). The essential oil of Carum copticum was characterized by its high content of p‐cymene (33.06%). PRACTICAL APPLICATION Laurel leaves are commonly used as a spicy, aromatic flavoring for soups, fish, meats, stews, puddings, vinegars and beverages, and form an essential ingredient of the herb mix. The essential oil is used by the cosmetic industry in creams, perfumes and soaps. In addition, the dried leaves of Salvia fruticosa are commonly consumed as a herbal tea in Turkey. Sideritis species are a group of plants known as “high plateau tea” in Turkey. Also, these genera are characterized mainly by the occurrence of phenolic compounds and terpenoids. Ajowan fruits are an important commercial product for the food/flavoring industry.