Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1189769 | Food Chemistry | 2007 | 6 Pages |
Abstract
The essential oils, isolated by hydrodistillation and distillation-extraction, from the aerial parts of different populations of Pterospartum tridentatum collected during the flowering phase, at different locations in Portugal, were analysed by GC and GC–MS. All the P. tridentatum populations studied afforded a yellowish oil in a yield <0.05% (v/w). cis-Theaspirane (2–14%), trans-theaspirane (2–17%) and octen-3-ol (2–37%) were, in variable amounts, the dominant components of the oils. Cluster analysis of the essential oil compositions from the nine populations studied, confirmed a major chemical variability.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Clara Grosso, Monya M. Costa, Luisa Ganço, Ana L. Pereira, Generosa Teixeira, José M.G. Lavado, A. Cristina Figueiredo, José G. Barroso, Luis G. Pedro,