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eugenia_uniflora_l
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| Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Letzte Überarbeitung Beide Seiten der Revision | ||
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eugenia_uniflora_l [2016/07/03 12:46] andreas |
eugenia_uniflora_l [2016/07/03 13:23] andreas |
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| [Volatile compounds from pitanga fruit (//Eugenia uniflora// L.)., Oliveira, A. L., Lopes, R. B., Cabral, F. A., Eberlin, M. N., Food chemistry, 99(1), 2006, 1-5] | [Volatile compounds from pitanga fruit (//Eugenia uniflora// L.)., Oliveira, A. L., Lopes, R. B., Cabral, F. A., Eberlin, M. N., Food chemistry, 99(1), 2006, 1-5] | ||
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| "The leaf essential oil of Eugenia uniflora L. (Myrtaceae) was extracted by Clevenger apparatus and analysed by gas chromatography-mass spectrometry (GC-MS). The leaves were collected and immediately extracted for five consecutive days at 9:00 am and 2:00 pm. No variance in the oil yields were observed in the period. Furanodiene and its rearrangement product, furanoelemene (or curzerene, 50.2%), β-elemene (5.9%) and α-cadinol (4.7%) were identified as the most abundant compounds. \\ | "The leaf essential oil of Eugenia uniflora L. (Myrtaceae) was extracted by Clevenger apparatus and analysed by gas chromatography-mass spectrometry (GC-MS). The leaves were collected and immediately extracted for five consecutive days at 9:00 am and 2:00 pm. No variance in the oil yields were observed in the period. Furanodiene and its rearrangement product, furanoelemene (or curzerene, 50.2%), β-elemene (5.9%) and α-cadinol (4.7%) were identified as the most abundant compounds. \\ | ||
eugenia_uniflora_l.txt · Zuletzt geändert: 2016/07/03 13:23 von andreas
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