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piper_guineense_thonn [2016/02/03 13:32]
andreas 		piper_guineense_thonn [2016/10/07 09:48]
andreas
Zeile 12: Zeile 12:
 The steam-distilled yellow volatile oil (0.35%) of fresh ripe fruits from Nigeria showed myristicin (16.5%), sarisan ([[http://www.thegoodscentscompany.com/data/rw1551781.html|asaricin]], 15.7%), calamenene (5.6%), β-pinene (4.9%), safrole (4.8%), elemicin (3.9%), and α-copaene (3.8%) as main components. \\ The steam-distilled yellow volatile oil (0.35%) of fresh ripe fruits from Nigeria showed myristicin (16.5%), sarisan ([[http://www.thegoodscentscompany.com/data/rw1551781.html|asaricin]], 15.7%), calamenene (5.6%), β-pinene (4.9%), safrole (4.8%), elemicin (3.9%), and α-copaene (3.8%) as main components. \\
 [Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries)., Ekundayo, O., Laakso, I., Adegbola, R.M., Oguntimein, B., Sofowora, A., Hiltunen, R., Journal of agricultural and food chemistry, 36(5), 1988, 880-882] [[http://sites.chem.colostate.edu/diverdi/C431/experiments/gas%20chromatography%20and%20the%20smelloscope/references/j_agri_food_chem_1988_v36_p880.pdf]]  [Essential oil constituents of Ashanti pepper (Piper guineense) fruits (berries)., Ekundayo, O., Laakso, I., Adegbola, R.M., Oguntimein, B., Sofowora, A., Hiltunen, R., Journal of agricultural and food chemistry, 36(5), 1988, 880-882] [[http://sites.chem.colostate.edu/diverdi/C431/experiments/gas%20chromatography%20and%20the%20smelloscope/references/j_agri_food_chem_1988_v36_p880.pdf]] 
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-| {{:caryophyllene.jpg| caryophyllene}} \\ β-caryophyllene | {{:limonene.jpg| limonene}} \\ limonene | {{:alpha_pinene.jpg| α-pinene}} \\ α-pinene | 
  
 The essential oil of black Ashanti pepper from Cameroon contained mainly β-caryophyllene (57.5%), β-elemene (5.1%), bicyclogermacrene (5.0%) and α-humulene (4.8%). The oil of white Ashanti pepper from Cameroon containened mainly β-caryophyllene (51.7%), cis-β-ocimene (6.6%), limonene (5.8%), β-pinene (4.5%), linalool (3.9%) and α-humulene (3.2%). \\ The essential oil of black Ashanti pepper from Cameroon contained mainly β-caryophyllene (57.5%), β-elemene (5.1%), bicyclogermacrene (5.0%) and α-humulene (4.8%). The oil of white Ashanti pepper from Cameroon containened mainly β-caryophyllene (51.7%), cis-β-ocimene (6.6%), limonene (5.8%), β-pinene (4.5%), linalool (3.9%) and α-humulene (3.2%). \\
Zeile 23: Zeile 21:
 [[http://plantgenera.org/species.php?id_species=797021]] [[http://plantgenera.org/species.php?id_species=797021]]
  
 +{{http://www.westafricanplants.senckenberg.de/images/pictures/piper_guineense,_nguti_2392_86b1cb.jpg}} \\
 +Piper guineense, photographer Stefan Porembski, 2009, Cameroon, Nguti \\
 +[[http://www.westafricanplants.senckenberg.de/root/index.php?page_id=14&id=2392]] \\
 +Brunken, U., Schmidt, M., Dressler, S., Janssen, T., Thiombiano, A. & Zizka, G. 2008. West African plants - A Photo Guide. www.westafricanplants.senckenberg.de. - Forschungsinstitut Senckenberg, Frankfurt/Main, Germany.
piper_guineense_thonn.txt · Zuletzt geändert: 2021/01/16 11:57 von andreas

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