Abstract
Abstract: The Piper betle L. plant leaves contain aroma. A strong sense of aromatic constituents determines the enrichment of an essential oil components to be present in a plant part. The extracted oil by hydro-distillation method was analyzed through GCMS method. A total 19 volatile components qualitatively and quantitatively by GC-MS. The research experiment of detecting components is observed to be effective to utilize in the food and cosmetic industry in the field of research and development aspects. The presence of compounds shows the phytochemical foundation for the use of extracted oil in the field of applied food industry and cosmetic industry. The research successfully concludes on identifying the components effective for the applications for a wide range of research experiments
Published Version
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