The essential oil and gum of Pistachia lentiscus var. Chia, commonly known as the mastic gum tree, are natural antioxidant and antimicrobial agents that have found extensive uses in food, beverages and medicine in rec...The essential oil and gum of Pistachia lentiscus var. Chia, commonly known as the mastic gum tree, are natural antioxidant and antimicrobial agents that have found extensive uses in food, beverages and medicine in recent years. In this work, the chemical composition of the hydro-distilled essential oil of mastic gum was evaluated by GC-MS （gas chromatography-mass spectrometry） technique and the majority of their components were identified. Twenty nine different compounds were identified and quantified. The gum oil contained monoterpene, hydrocarbons, sesquitepenes, and also oxygen-containing monoterpenes. The main constituents of the gum oil are ct-pinene which follow β-pinene and β-myrcene. Essential oil of mastic gum is valuable product in food industries and in folklore medicine due to its antimicrobial and antimutagenic activity. The aim of this study was to evaluate the principal congeners of these valuable natural ＂resin tears＂ of the tree which are used in flavoring liquors, food, pharmaceutical and cosmetic industries.展开更多
The objective of this study was to examine the essential oil ofPimpinella tunceliana Yild. growing wild in the Eastern part of Turkey for the first time. Obtained results were discussed with the genus patterns and nat...The objective of this study was to examine the essential oil ofPimpinella tunceliana Yild. growing wild in the Eastern part of Turkey for the first time. Obtained results were discussed with the genus patterns and natural products. The essential oil of P. tunceliana was analyzed by head space-solid phase microextraction （HS-SPME）/gas chromatography-mass spectrometry （GC-MS） technique, and 50 compounds were identified, representing 96.3% of the oil. The main constituents of P. tunceliana were β-caryophyllene （13.9%）, β-bisabolene （10.4%）, anethole （9.3%）, sabinene （7.5%）, limonene （6.9%） and germacrene D （6.8%）. In this study, essential oil contents of P. tunceliana that is a new and endemic species was studied for the first time, and important results were presented in respect to the composition of the oil of this new species of Pimpinella.展开更多
文摘The essential oil and gum of Pistachia lentiscus var. Chia, commonly known as the mastic gum tree, are natural antioxidant and antimicrobial agents that have found extensive uses in food, beverages and medicine in recent years. In this work, the chemical composition of the hydro-distilled essential oil of mastic gum was evaluated by GC-MS （gas chromatography-mass spectrometry） technique and the majority of their components were identified. Twenty nine different compounds were identified and quantified. The gum oil contained monoterpene, hydrocarbons, sesquitepenes, and also oxygen-containing monoterpenes. The main constituents of the gum oil are ct-pinene which follow β-pinene and β-myrcene. Essential oil of mastic gum is valuable product in food industries and in folklore medicine due to its antimicrobial and antimutagenic activity. The aim of this study was to evaluate the principal congeners of these valuable natural ＂resin tears＂ of the tree which are used in flavoring liquors, food, pharmaceutical and cosmetic industries.
文摘The objective of this study was to examine the essential oil ofPimpinella tunceliana Yild. growing wild in the Eastern part of Turkey for the first time. Obtained results were discussed with the genus patterns and natural products. The essential oil of P. tunceliana was analyzed by head space-solid phase microextraction （HS-SPME）/gas chromatography-mass spectrometry （GC-MS） technique, and 50 compounds were identified, representing 96.3% of the oil. The main constituents of P. tunceliana were β-caryophyllene （13.9%）, β-bisabolene （10.4%）, anethole （9.3%）, sabinene （7.5%）, limonene （6.9%） and germacrene D （6.8%）. In this study, essential oil contents of P. tunceliana that is a new and endemic species was studied for the first time, and important results were presented in respect to the composition of the oil of this new species of Pimpinella.
