Benutzer-Werkzeuge
aloysia_citrodora_palau
Unterschiede
Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Letzte Überarbeitung Beide Seiten der Revision | ||
|
aloysia_citrodora_palau [2018/01/21 12:11] andreas |
aloysia_citrodora_palau [2019/02/12 12:53] andreas |
||
|---|---|---|---|
| Zeile 6: | Zeile 6: | ||
| "Lemon verbena is a perennial shrub or subshrub growing to 2-3 m high. The 8cm long glossy, pointed leaves are slightly rough to the touch and emit a powerful scent reminiscent of lemon when bruised (hence the Latin specific epithet citrodora - lemon-scented)... Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea)." [[http:// | "Lemon verbena is a perennial shrub or subshrub growing to 2-3 m high. The 8cm long glossy, pointed leaves are slightly rough to the touch and emit a powerful scent reminiscent of lemon when bruised (hence the Latin specific epithet citrodora - lemon-scented)... Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt and beverages. It also is used to make herbal teas, or added to standard tea in place of actual lemon (as is common with Moroccan tea)." [[http:// | ||
| + | |||
| + | 3, | ||
| + | [Kaiser, Roman, and Dietmar Lamparsky. " | ||
| "The chemical composition of the largely used tea from lemon verbena, Aloysia triphylla, was investigated. The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of tea made by infusion from leaves were examined. The results showed that the relative proportions of the active constituents differ from those of the original leaves. The tea contained a large amount of polyphenolic compounds (mean value 675 mg/l; extraction yield 65%) including verbascoside (400 mg/l) and luteolin 7-diglucuronide (100 mg/l). It contained also 42 mg/l of essential oil (extraction yield 51%) with much more citral (77% of the essential oil) than the original leaves (41%)." | "The chemical composition of the largely used tea from lemon verbena, Aloysia triphylla, was investigated. The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of tea made by infusion from leaves were examined. The results showed that the relative proportions of the active constituents differ from those of the original leaves. The tea contained a large amount of polyphenolic compounds (mean value 675 mg/l; extraction yield 65%) including verbascoside (400 mg/l) and luteolin 7-diglucuronide (100 mg/l). It contained also 42 mg/l of essential oil (extraction yield 51%) with much more citral (77% of the essential oil) than the original leaves (41%)." | ||
| [The aromatic and polyphenolic composition of lemon verbena tea, A Carnat, A.P Carnat, D Fraisse, J.L Lamaison, Fitoterapia, | [The aromatic and polyphenolic composition of lemon verbena tea, A Carnat, A.P Carnat, D Fraisse, J.L Lamaison, Fitoterapia, | ||
| - | |||
| - | Main components of commercial French essential oil were (-)-limonene (14-34%), neral (2.7-14%), geranial (4,3-21%), 1,8-cineole (4.9-14%), β-caryophyllene (1.4-7.1%), ar-curcumene (0.6-9.0%), and β-curcumene (1.4-7.1%); whereas Peruvian oils contain sabinene (22-34%), limonene (29-43%), citronellal (6.6-13%), 1,8-cineole (2.9-5.7%), but only minor amounts of citral (neral 0.2-0.7%; geranial 0.5-1.0%). Citral content is regarded as value-determining feature.\\ | ||
| - | [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013, 510-516] | ||
| |{{: | |{{: | ||
| Zeile 20: | Zeile 20: | ||
| The essential oil extracted from the leaves had as major compounds geranial (11.3%), limonene (10.6%), neral (7.9%), 4-phenyl undecan-4-ol (7.7%), α-curcumene (6.5%), α-cedrol (4.5%) and caryophyllene oxide (4.5%). The oil contained also carveol (3.7%), linalool (3.5%), α-pinene (3.2%), caryophyllene (2.8%), geranyl acetate (1.8%), nerolidol (1.5%), [[http:// | The essential oil extracted from the leaves had as major compounds geranial (11.3%), limonene (10.6%), neral (7.9%), 4-phenyl undecan-4-ol (7.7%), α-curcumene (6.5%), α-cedrol (4.5%) and caryophyllene oxide (4.5%). The oil contained also carveol (3.7%), linalool (3.5%), α-pinene (3.2%), caryophyllene (2.8%), geranyl acetate (1.8%), nerolidol (1.5%), [[http:// | ||
| [Chemical composition and insecticide activity of lemon verbena essential oil., Abbas Khani, Farzaneh Basavand, Ehsan Rakhshani, J. Crop Prot., Vol.1(4), 2012, 313-320] [[http:// | [Chemical composition and insecticide activity of lemon verbena essential oil., Abbas Khani, Farzaneh Basavand, Ehsan Rakhshani, J. Crop Prot., Vol.1(4), 2012, 313-320] [[http:// | ||
| + | |||
| + | Main components of commercial French essential oil were (-)-limonene (14-34%), neral (2.7-14%), geranial (4,3-21%), 1,8-cineole (4.9-14%), β-caryophyllene (1.4-7.1%), ar-curcumene (0.6-9.0%), and β-curcumene (1.4-7.1%); whereas Peruvian oils contain sabinene (22-34%), limonene (29-43%), citronellal (6.6-13%), 1,8-cineole (2.9-5.7%), but only minor amounts of citral (neral 0.2-0.7%; geranial 0.5-1.0%). Citral content is regarded as value-determining feature.\\ | ||
| + | [Wolz, Dietmar, and Gerhard Buchbauer. Aromatherapie in Wissenschaft und Praxis. Ed. Wolfgang Steflitsch. Stadelmann, 2013, 510-516] | ||
| + | |||
| {{: | {{: | ||
aloysia_citrodora_palau.txt · Zuletzt geändert: 2019/02/12 12:59 von andreas
Seiten-Werkzeuge
