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aloysia_citrodora_palau [2015/06/15 12:44] andreas |
aloysia_citrodora_palau [2019/02/12 12:59] (aktuell) andreas |
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Aloysia citrodora Paláu - syn. Aloysia triphylla (L' | Aloysia citrodora Paláu - syn. Aloysia triphylla (L' | ||
- | lemon verbena, lemon beebrush, **Zitronenverbene** | + | lemon verbena, lemon beebrush, **Zitronenverbene**, Zitronenstrauch, |
- | Perennial herb, up to 3m tall, native to South America (Argentinia, | + | Perennial herb or small shrub, up to 3m tall, native to South America (Argentinia, |
+ | [[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:// | + | "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:// |
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+ | The woody, balsamic smelling 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, | ||
- | The essential oil extracted from the leaves had as major compounds | + | |{{: |
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+ | Geranial, neral and limonene constituted 66% of the total essential oil extracted from fresh leaves in May and increased to 69% in September. Geranial and neral decreased from 38.7 to 26.8% and from 24.5 to 21.8%, respectively, | ||
+ | [Chemical composition of the essential oil from leaves of Lippia citriodora HBK (Verbenaceae) at two developmental stages., Argyropoulou, | ||
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+ | The essential oil extracted from the leaves had as major compounds | ||
[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] | ||
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Duhamel du Monceau, | Duhamel du Monceau, | ||
[[http:// | [[http:// | ||
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+ | {{http:// | ||
+ | Aloysia triphylla \\ © Rolf Marschner (2010), | ||
+ | [[http:// |