Berry Oil Research Articles

Essential Oil Composition of Leaves and Berries ofVitex agnus-castusL. from Calabria, Southern Italy

The essential oil of leaves and berries of Vitex agnus-castus L. (Verbenaceae) growing wild in Calabria, southern Italy, was analyzed by gas chromatography/mass spectrometry. A total of 38 compounds (including two coeluting pairs) were identified (95.8 and 66.1% in leaf and berry oil, respectively); 6 compounds were tentatively identified and 7 compounds remained unknown. All the unknown and tentatively identified compounds eluted in the final part of the chromatograms and were particularly abundant in the berry oil. The main components of the essential oil were 1,8-cineole, sabinene, α-pinene, β-farnesene, β-caryophyllene and α-terpinenyl acetate. The relative amounts of two main constituents namely sabinene and β-farnesene, versus 1,8-cineole and the whole sesquiterpenic fraction in leaves were more comparable to the data reported in the literature for a Dalmatian V. agnus-castus than to the composition of an African sample. The berry essential oil of the present samples was characterized by a large content of sesquiterpenes, diterpenes and other unknown high-molecular-weight compounds (62.1%) compared to the leaf oil (15.3%) and to the literature data regarding the Dalmatian and African types.

Essential Oil Composition of Leaves and Berries of Vitex agnuscastus L. from Calabria, Southern Italy

The essential oil of leaves and berries of Vitex agnus-castus L. (Verbenaceae) growing wild in Calabria, southern Italy, was analyzed by gas chromatography/mass spectrometry. A total of 38 compounds (including two coeluting pairs) were identified (95.8 and 66.1% in leaf and berry oil, respectively); 6 compounds were tentatively identified and 7 compounds remained unknown. All the unknown and tentatively identified compounds eluted in the final part of the chromatograms and were particularly abundant in the berry oil. The main components of the essential oil were 1,8-cineole, sabinene, α-pinene, β-farnesene, β-caryophyllene and α-terpinenyl acetate. The relative amounts of two main constituents namely sabinene and β-farnesene, versus 1,8-cineole and the whole sesquiterpenic fraction in leaves were more comparable to the data reported in the literature for a Dalmatian V. agnus-castus than to the composition of an African sample. The berry essential oil of the present samples was characterized by a large content of sesquiterpenes, diterpenes and other unknown high-molecular-weight compounds (62.1%) compared to the leaf oil (15.3%) and to the literature data regarding the Dalmatian and African types.

Essential Oil ofjuniperus oxycedrusL. subsp.macrocarpa(Sm.) Ball.

ABSTRACT The berry and leaf oils of juniperus oxycedrus subsp. macrocarpa (Sm.) Ball. were analyzed by GC/MS. The main constituent of both oils was α-pinene (63.03% and 26.94%, respectively).

Method for characterization of triacylglycerols and fat‐soluble vitamins in edible oils and fats by supercritical fluid chromatography

AbstractThis study demonstrates the usefulness of capillary supercritical fluid chromatography (SFC) for the characterization of triacylglycerols of edible oils and fats. Triacylglycerols were separated according to the acyl carbon number and the degree of unsaturation on a 25% cyanopropyl/25% phenyl/50% methylpolysiloxane stationary phase. Valuable information concerning the triacylglycerol composition of berry oils was obtained, despite the overlapping of certain triacylglycerol peaks. Simultaneous analysis of fat‐soluble vitamins and triacylglycerols is not practical by capillary SFC with flame‐ionization detection because of the low concentration of naturally‐occurring fat‐soluble vitamins in edible oils. Therefore, higher loading of the sample, which led to overloading of triacylglycerols, was required to get reasonable peaks for fat‐soluble vitamins. The method was applied to the characterization of triacylglycerols and tocopherols in sea buckthorn pulp and seed oil, and cloudberry seed oil without any sample purification prior to SFC. In addition, the stationary phase proved useful for separating the more complex mixtures of triacylglycerols found in milk fat and in fish oil.

Vocabulary for sensory description

The biochemical component which attribute pungency to black pepper (Piper nigrum) is mainly the alkaloid piperine, the aroma and flavour are attributed by components like α- and β-pinenes, sabinene, myrcene, limonene, β-caryophyllene, camphene, etc. Our study revealed that the biochemical profile varies in the leaf and berries of black pepper. Total phenols, total starch, total carbohydrate and protein content from leaves and berries of selected 26 black pepper cultivars were evaluated. The concentration of oil, oleoresin, piperine and the essential oil constituents from both leaves and berries were also compared in these cultivars. Germacrene-D and elemol were found to be the major constituents of leaf oil. β-Caryophyllene was high in berries and it showed more variability in berries compared to leaf samples. Berry oil constituents namely, pinene, sabinene, myrcene and limonene were not detected in the leaf oil. Different leaf metabolites showed cumulative direct effect on berry constituents.

Further studies on inhibitory effects of juniper berry oils on ethanol fermentation

The inhibitory effect of juniper berry oil on ethanol fermentation by Bakers' yeast is shown. The higher the amount of the juniper berry oil, the more intensive is the inhibition. The lag time and the duration of the ethanol fermentation are considerably extended, sugar utilization and ethanol production are retarded, while organic acid formation is increased in the presence of the juniper berry oil.

Essential oils from schinus molle L. berries and leaves

AbstractEssential oils from Schinus molle L. berries and leaves were analysed by means of GC–MS. Berry oil contained mainly α‐ and β‐phellandrene (55.4% and 15.4% respectively) along with limonene (14.3%). Leaf oil which also contained α‐ and β‐phellandrene and limonene (30.2%, 9.6% and 9.3% respectively), was characterizied by the presence of sesquiterpenes such as elemol (13.3%), germacrene‐D (5.2%), γ‐eudesmol (3.2%) and T‐cadinol (4.7%), which were present only in traces in the oil from the berries.

The Chemical Composition of the Essential Oil and Alcoholic extract ofJuniperus communis L.ssp.nanaSyme

Abstract The chemical composition of the essential oil of Portuguese juniper berries (Juniperus communis L. ssp. nana Syme) was investigated by means of gas chromatography. This analysis was compared with that of an aqueous alcoholic extract of the juniper berries of similar origin. The qualitative composition of the oil and the alcoholic extract was found to be very similar. The major hydrocarbon components of the oil were α-pinene (20.0%), δ-cadinene (10.4%), limonene (8.7%), and myrcene (8.5%), whereas the alcoholic extract contained α-pinene (11.0%), δ-cadinene (12.8%), β-caryophyllene (9.8%) and germacrene D (9.3%). The main oxygenated constituent in both the oil and the extract was borneol (8.0–8.6% respectively).

Inhibitory effects of juniper berry oils on ethanol fermentation of juniper berries

The present paper deals with the effect of juniper berries, both before and after removal of the essential oil, on ethanol fermentation of juniper berry sugars. Inhibitory effects of juniper berry oils on ethanol fermentation are shown. The ethanol yield is considerably higher and the duration of ethanol fermentation is much shorter if the juniper berry oil is removed before the fermentation.

Juniper berry oil

Juniper berry oil

Site Preference and Oviposition of Tetranychus urticae (Acarina: Tetranychidae) on Bean with Innocuous Chemicals and Pesticides

A method is described to test individually and in combination the effects of different chemicals on the adult survival and oviposition of Tetranychus urticae Koch. Materials in water formulations were sprayed on the leaves of Vicia faba L. and tests with 5 females on excised leaves lasted for one day. Various spray adjuvants acted as ovipositional repellents but did not reduce oviposition when only treated foliage was available. S. M. 134 killed adults and prevented oviposition. The most effective innocuous materials are: Aerosil 200, oleoresin of capsicum, extract of juniper berry, levulinic acid, pumpkin and rapeseed oils, sinigrin, sodium silicate, and thiodiglycol. A 0.03% carbaryl:0.27% Arogen® 500 combination had no effect, whereas a combination with 0.06%:0.54% of these components respectively reduced adult survival and oviposition; a 0.05% formulation of phosmet had no effect, whereas a 0.05% phosmet:0.45% Zeolex® 100 combination reduced adult survival and oviposition; and a 0.1% pirimiphos-methyl:0.9% Arogen® 500 combination was less effective than 0.05% of Pirimiphos-methyl alone and about equal to a 0.05% Pirimiphos-methyl:0.45% Arogen® 500 combination. The effectiveness of pesticide-silica combinations depends on the concentration of components and type of silica.

The Constituents of Essential Oils. I. Juniper Berry Oil

日本産ねず(Juniperus rigida Sieb et Zucc.)の毬果から得た精油,イタリア産杜松実(Juniperus Communis L.)から得た精油,および市販の2種類のジュニパーベリー油についてそれらの成分をそれぞれ検索した。日本産ねずの精油から,α-ピネン(36・3%),ミルセン(12.9%),Δ3-カレン(0.8%),リモネン(1.6%),p-シメン(0.9%),β-エレメン(2.0%),カリオフイレン(0.4%),フムレン(0.4%),γ-カジネン(0.2%)aテルピネン-4-オール(0.02%),ボルネオールとシトロネロールの混合物(0.20%),主成分酢酸ボルニルのほかに酢酸テルピニルと酢酸シトロネリルとを含む混合物(0・13%),アネトール(0.05%),推定沸点229℃の未知不飽和炭化水素(0.68%)をそれぞれ分離し,さらに未確認セスキテルペン炭化水素4種類の存在をみとめた。また上記外国産の3種類の精油について,サビネン,カンフェン,α-テルピネン。γ-テルピネン,テルピノーレン,α-テルピネオール,カプリル酸エチル,およびbp223°～225℃の未知不飽和炭化水素の存在を確認した。