International Journal of Food Properties, ( ISI ), Volume (20), No (2), Year (2017-8) , Pages (1489-1500)

Title : ( Variability in essential oil content and composition of Ocimum ciliatum accessions from Iran: Evidence for three chemotypes )

Authors: Mohammad Moghaddam , Na.Farhadi , M. Ranjbar ,

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Abstract

The chemical composition of essential oils isolated from aerial parts of twenty-eight accessions of Ocimum ciliatum from Iran was investigated by GC and GC-MS. The oils contents were found about 0.71-1.25% (w/w). In total, 48 compounds, accounting for 93.7-99.8% of the oils composition, were identified. The results from the composition suggested that the oils could be classified as aromatic/oxygenated monoterpene–type. Among the aromatic compounds, the main components were methyl chavicol (11.6-89.6%) and citral (0.5-50.7%) which were the main oxygenated monoterpenes in all essential oils. The chemotypes values of the essential oils composition were discussed according to the results of cluster analysis. The 28 accessions were divided into three groups, each comprise a chemotype. The different characterized chemotypes were chemotype I (methyl chavicol), chemotype II (citral), and chemotype III (methyl chavicol/citral).

Keywords

Ocimum ciliatum; Essential oil; Chemical composition; Cluster analysis; Chemotype
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@article{paperid:1064723,
author = {Moghaddam, Mohammad and Na.Farhadi and M. Ranjbar},
title = {Variability in essential oil content and composition of Ocimum ciliatum accessions from Iran: Evidence for three chemotypes},
journal = {International Journal of Food Properties},
year = {2017},
volume = {20},
number = {2},
month = {August},
issn = {1094-2912},
pages = {1489--1500},
numpages = {11},
keywords = {Ocimum ciliatum; Essential oil; Chemical composition; Cluster analysis; Chemotype},
}

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%0 Journal Article
%T Variability in essential oil content and composition of Ocimum ciliatum accessions from Iran: Evidence for three chemotypes
%A Moghaddam, Mohammad
%A Na.Farhadi
%A M. Ranjbar
%J International Journal of Food Properties
%@ 1094-2912
%D 2017

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