Tinkturenpresse

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Tarchonanthus camphoratus L. - Asteraceae - camphorwood, camphor bush, sage bush, wild sage, leleshwa (Kenya) 

Shrub or small tree, up to 8m tall, smelling camphor-like; widespread in Africa, from Ethiopia south to South Africa, and in Saudi Arabia; bark with shallow ± vertical and anastomosing ridges; leaves narrowly oblong-elliptic, elliptic or oblanceolate to narrowly obovate; upper surface glabrescent with numerous golden glands, grey-green to olive-green; lower surface white-tomentose with prominent nerves; male capitula with 10-25 florets, female capitula with 4-5 florets; achenes c.2.5-3(-4) mm, ± flattened-ellipsoid, densely covered in long, sericeous-woolly hairs. \\
[[https://www.zimbabweflora.co.zw/speciesdata/species.php?species_id=159080]]

"Tarchonanthus camphoratus wood is fragrant, close-grained, attractive, durable and rich in aromatic oils... Leleshwa is also a source of aromatic oils used as fragrances. Its leaves are used by the Maasai to scent their homes and persons." [[https://en.wikipedia.org/wiki/Tarchonanthus_camphoratus]]

Main components of the leaf oil were [[http://www.thegoodscentscompany.com/data/rw1011531.html|α-fenchol]] (29.1%), 1,8-cineole (16.5%) and α-terpineol (8.5%). \\
[Mwangi, Julius W., et al. "Volatile Constituents of Essential Oil of Tarconanthus camphoratus L." Journal of Essential Oil Research 6.2 (1994): 183-185]

|{{:fenchol.png|α-fenchol}} \\ α-fenchol | {{:1.8cineole.jpg|1,8-cineole}} \\ 1,8-cineole | {{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol |

The essential oil of Tarchonanthus camphoratus (Asteraceae), obtained by hydro-distillation, was dominated by  "... oxygenated monoterpenes (62.3%), of which the main constituents were fenchol (15.9%), 1,8-cineole (14.3%) and α-terpineol (13.2%). Other monoterpenes present in fairly good amounts were α-pinene (6.87%), trans-pinene hydrate (6.51%), terpinen-4-ol (4.74%) and camphene (3.76%)." \\
[Matasyoh, Josphat C., et al. "Chemical composition and antimicrobial activity of essential oil of Tarchonanthus camphoratus." Food chemistry 101.3 (2007): 1183-1187]

Main components of the essential oil (steam distillation) of leaves and flowersheads of T.camphoratus growing wild in Kenya were α-pinene (16.8%), 1.8-cineole (13.0%), α-fenchol (10.8%), α-fenchene/camphene (8.2%), α-terpineol (4.2%), β-pinene (3.7%), δ-2-carene (3.2%), and cis-p-menth-2-en-1-ol/trans-pinene hydrate (3.1%). \\
Strongest odor impressions in GC-O made α-pinene, myrcene, 1.8-cineole, fenchone, α-fenchol, trans-verbenol, camphene hydrate, and fenchyl acetate. \\
[Costa, Rosaria, et al. "GC-MS, GC-O and enantio-GC investigation of the essential oil of Tarchonanthus camphoratus L." Flavour and Fragrance Journal 23.1 (2008): 40-48]


{{:tarchonanthus_camphoratus.jpg?600}} \\
Tarchonanthus camphoratus L.; The botanical cabinet [C.Loddiges], vol.4 t.382 (1827) [G.Loddiges] \\
[[http://botanicalillustrations.org/species.php?id_species=1000786]]

{{:tarchonanthus_camphoratus04.jpg}} \\
Tarchonanthus camphoratus L. - foliage and flowerheads - Grootrivier Pass, Nature's Valley, South Africa (2010) \\
[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author Paul venter [[https://commons.wikimedia.org/wiki/File:Tarchonanthus_camphoratus04.jpg|Wikimedia Commons]]