Chemical Composition of Essential Oils from Plantago Lanceolata L. Leaves Extracted by Hydrodistillation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F16%3A39901532" target="_blank" >RIV/00216275:25310/16:39901532 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1007/s13197-015-2083-x" target="_blank" >http://dx.doi.org/10.1007/s13197-015-2083-x</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s13197-015-2083-x" target="_blank" >10.1007/s13197-015-2083-x</a>

Result language

angličtina

Original language name

Chemical Composition of Essential Oils from Plantago Lanceolata L. Leaves Extracted by Hydrodistillation

Original language description

Extensive traditional use of medical plants leads to research dealing with chemical composition of essential oils. The aim of this work was evaluation of quality of the essential oil and extending of the knowledge about chemical composition of essential oil from ribwort (Plantago lanceolata L.) and proportional representation of compounds. Extractions of essential oils from samples of ribwort were performed by hydrodistillation. GC-MS and GC-FID techniques were used for investigation of the qualitative and semi-quantitative content of aromatic compounds in the essential oils, respectively. Major aroma constituents of ribwort leaves were groups of fatty acids 28.0-52.1 % (the most abundant palmitic acid 15.3-32.0 %), oxidated monoterpenes 4.3-13.2 % (linalool 2.7-3.5 %), aldehydes and ketones 6.9-10.0 % (pentyl vinyl ketone 2.0-3.4 %) and alcohols 3.8-9.2 % (1-octen-3-ol 2.4-8.2 %). In relative high amount were identified apocarotenoids (1.5-2.3 %) which are important constituents because of their intense fragrant. The importance is in potential manufacture control of feedstocks before producing of food supplements.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Science and Technology - Mysore

ISSN

0022-1155

e-ISSN

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Volume of the periodical

53

Issue of the periodical within the volume

3

Country of publishing house

IN - INDIA

Number of pages

9

Pages from-to

1576-1584

UT code for WoS article

000376459100025

EID of the result in the Scopus database

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