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1.
J Agric Food Chem ; 53(12): 4890-4, 2005 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-15941331

RESUMO

In this paper we report the volatile fraction composition of Citrus meyerii Y. Tan. and Citrus medica L. cv. Diamante and two new lemon hybrids obtained by cross-breeding them with the tetraploid Citrus limon Burm. cv. Cavone. Both parent and hybrid oils were laboratory-extracted from the peel fruits and analyzed by HRGC-MS and HRGC-FID. Sixty-three components were fully characterized by mass spectra, linear retention indices, and injection of standards. The average composition as single components for all the oils analyzed is reported. Moreover, the data obtained were statistically analyzed. Since limonene is by far the main component of all the essential oils examined, analysis of variance and multivariate analysis gave interesting information on the similarities and differences between the oils analyzed. The new hybrid oils analyzed have potential commercial value because they could be an acceptable alternative to the valuable lemon oil.


Assuntos
Citrus/química , Frutas/química , Hibridização Genética , Óleos Voláteis/química , Cromatografia Gasosa , Citrus/genética , Espectrometria de Massas , Volatilização
2.
Planta Med ; 72(10): 924-8, 2006 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-16972198

RESUMO

The leaf volatile constituents of Isatis tinctoria L. (Brassicaceae) have been studied by Solid-Phase Microextraction and Gas chromatography/Mass Spectrometry (SPME/GC-MS). Seventy components were fully characterized by mass spectra, linear retention indices, and injection of standards; the average composition (ppm) as single components and classes of substances is reported. Aliphatic hydrocarbons, acids, alcohols, aldehydes and esters, aromatic aldehydes, esters and ethers, furans, isothiocyanates and thiocyanates, sulfurated compounds, nitriles, terpenes and sesquiterpenes were identified. Leaf volatiles in Isatis tinctoria L. were characterized by a high amount of isothiocyanates which accounted for about 40 % of the total volatile fraction. Isothiocyanates are important and characteristic flavour compounds in Brassica vegetables and the cancer chemo-protective attributes are recently responsible for their growing interest.


Assuntos
Isatis/química , Extratos Vegetais/química , Cromatografia Gasosa-Espectrometria de Massas , Extratos Vegetais/classificação , Extratos Vegetais/isolamento & purificação , Folhas de Planta/química , Microextração em Fase Sólida
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