Cis-linalool Oxide Research Articles

Harvest time influences in the quality attributes and physicochemical and phytochemical composition of bacuri pulp (Platonia insignis Mart.)

Analysis of the seasonal influence on the physicochemical characteristics and bioactive compounds of bacuri provides support for optimizing production, promoting sustainability and boosting local economic development. This study analyzed bacuri pulp over consecutive years of production (2020–2023), observing variations in dry matter, lipids, soluble solids, pH, proteins, and minerals across harvest seasons. Notable amino acids include glutamic acid, arginine, and alanine, essential for bodily functions, in addition to antioxidant compounds such as flavonoids, stilbenes, and flavonols, which vary between harvests. The distinctive flavor is attributed to seven volatile compounds, with cis-linalool oxide being the primary contributor. These levels of rainfall had influenced the composition of the pulp, such as the content of sugars, minerals and amino acids. The temperature variations, together with a relative humidity of between 67% and 85%, influenced the development of the fruit, affecting ripening time, the profile of organic acids and other biochemical components relevant to the aroma and flavor of the pulp. The best climatic conditions for bacuri pulp, rich in phenolic compounds, sugars, amino acids, and minerals were observed in 2021. That year experienced high rainfall, high relative humidity, and mild temperatures, which favored nutrient uptake and the synthesis of bioactive compounds. These results, reflecting the seasonal dynamics influenced by the climate, expand the understanding of bacuri and its potential. They contribute not only innovative data but also valuable information to optimize production and better utilize this fruit, creating prospects for local economic sustainability and efficient exploitation of natural resources.

Sequential Fermentation in Red Wine cv. Babić Production: The Influence of Torulaspora delbrueckii and Lachancea thermotolerans Yeasts on the Aromatic and Sensory Profile.

This research aimed to analyze the impact of two different non-Saccharomyces yeast species on the aromatic profile of red wines made from the cv. Babić (Vitis vinifera L.) red grape variety. The grapes were obtained from two positions in the Middle and South of Dalmatia. This study compared a control treatment with the Saccharomyces cerevisiae (Sc) strain as a type of sequential inoculation treatment with Lachancea thermotolerans (Lt x Sc) and Torulaspora delbrueckii (Td x Sc). The focus was on the basic wine parameters and volatile aromatic compound concentrations determined using the SPME-Arrow-GC/MS method. The results revealed significant differences in cis-linalool oxide, geraniol, neric acid, and nerol, which contribute to the sensory profile with floral and rose-like aromas; some ethyl esters, such as ethyl furoate, ethyl hexanoate, ethyl lactate, ethyl 2-hydroxy-3-methylbutanoate, ethyl 3-hydroxy butanoate, diethyl glutarate, and diethyl succinate, contribute to the aromatic profile with fruity, buttery, overripe, or aging aromas. A sensory evaluation of wines confirmed that Td x Sc treatments exhibited particularly positive aromatic properties together with a more intense fullness, harmony, aftertaste, and overall impression.

Comprehensive analysis of fresh tea (Camellia sinensis cv. Lingtou Dancong) leaf quality under different nitrogen fertilization regimes

Our study investigated the impact of nitrogen fertilization at 0, 150, 300, and 450 kg/ha on the non-volatile and volatile substances, as well as gene expression in fresh leaves from Lingtou tea plants. We found that applying nitrogen at 450 kg/ha notably increased total polyphenols (TPs) and free amino acids (AAs) while decreasing the TP to AA ratio (TP/AA) and total catechins (TC) contents. Chlorophyll, caffeine (CAF) and theanine accumulated to a greater extent with nitrogen application rates of 150, 300, and 450 kg/ha, respectively, six substances – TP, CAF, TC, theanine, epigallocatechin (EGC), and AA – as key contributors to the taste quality of LTDC. Additionally, five substances with variable importance in projections (VIP) ≥ 1 and odor activation values (OAV) ≥ 1, notably linalool and cis-linalool oxide (furanoid), significantly contributed to the tea's overall aroma. Furthermore, applying 300 kg/ha nitrogen upregulated the dihydroflavonol reductase (DFR)gene, likely causing catechin decrease.

Characterization of Evodia rutaecarpa (Juss) Benth honey: volatile profile, odor-active compounds and odor properties.

Aroma is one of the most important quality criterion of different honeys and even defines their merchant value. The composition of volatile compounds, especially the characteristic odor-active compounds, contributes significantly to the aroma of honey. Evodia rutaecarpa (Juss) Benth honey (ERBH) is a special honey in China with unique flavor characteristics. However, no work in the literature has investigated the volatile compounds and characteristic odor-active compounds of ERBHs. Therefore, it is imperative to conduct systematic investigation intothe volatile profile, odor-active compounds and odor properties of ERBHs. The characteristic fingerprint of ERBHs was successfully constructed with 12 characteristic peaks and a similarity range of 0.785-0.975. In total, 297 volatile compounds were identified and relatively quantified by headspace solid-phase microextraction coupled with gas chromatography quadrupole time-of-flight mass spectrometry, of which 61 and 31 were identified as odor-active compounds by relative odor activity values and GC-olfactometry analysis, respectively, especially the common 22 odor-active compounds (E)-β-damascenone, phenethyl acetate, linalool, cis-linalool oxide (furanoid), octanal, hotrienol, trans-linalool oxide (furanoid), 4-oxoisophorone and eugenol, etc., contributed significantly to the aroma of ERBHs. The primaryodor properties of ERBHs were floral, followed by fruity, herbaceous and woody aromas. The partial least-squares regression results showed that the odor-active compounds had good correlations with the odor properties. Identifying the aroma differences of different honeys is of great importance. The present study provides a reliable theoretical basis for the quality and authenticity of ERBHs. © 2023 Society of Chemical Industry.

Chemical and Quality Analysis of Beauty Tea Processed from Fresh Leaves of Tieguanyin Variety with Different Puncturing Degrees.

Beauty tea with special flavor can be affected by the degree of leafhopper puncturing. The present research adopted widely targeted metabolomics to analyze the characteristic metabolites of fresh tea leaves and beauty tea with different degrees of leafhopper puncturing. Low-puncturing beauty tea (LPBT) exhibited a superior quality. Altogether, 95 and 65 differential metabolites, including tea polyphenols, saccharides, and lipids, were identified from fresh leaves and beauty tea, respectively. The partial least squares regression (PLSR) analysis results showed that isomaltulose, theaflavic acid, and ellagic acid, may be the characteristic metabolites that form the different taste outlines of beauty tea. Based on odor activity values (OAVs) and partial least squares discriminant analysis (PLS-DA), dihydrolinalool and cis-linalool oxide were identified as characteristic volatile components, which may be essential for the formation of the different aroma characteristic of beauty tea. The results provide a theoretical basis for selecting raw materials, performing quality research, and developing beauty tea industrially.

Chemical Composition of Fruit Peels Essential Oil from Citrus Species and their Antimicrobial Efficacy as Biopreservatives

Aim Extraction, chemical determination and comparison of essential oil (EO) composition from the peel oil of three varieties of citrus, sweet lime (Citrus limetta, Meetha Nimbu), lemon (C. limon) and acid lime (C. aurantifolia, Kagzi Nimbu) and their antimicrobial efficacy as preservative in food spoilage was studied. Material and Methods The extraction from all the three types lemon peel oil was done using clevenger apparatus and the chemical constituents of lemon peel EO analyzed by GC-MS. The antagonistic activity of lemon peel EO and 50% methanolic extract from peel residue left after EO extraction was studied against common food borne pathogens like Staphylococcus aureus, S. epidermidis, Bacillus cereus, B. subtilis, Bacillus sp., Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Klebsiella sp. and Pseudomonas aeruginosa by agar well diffusion assay. The test fungal species were Rhizopus sp., Rhizomucor sp., Alternaria sp., Aspergillus fumigatus, A. niger, Aspergillus sp. and Penicillium sp. Results The chemical constituents of lemon peel EO analyzed by GC-MS showed 22 constituents with limonene (39-92%), β-myrcene (0.08-2.57%), α-terpineol (0.3-7.3%), α- and β-pinene (0.2-25.4%) as major ingredients and 1-Octanol, cis-linalool oxide, sabinene as minor constituents. It was found that lemon peel oil exhibited wide range of antimicrobial activity against both groups of bacteria with highest inhibition of zone produced against Bacillus mycoides and B. cereus 34 mm and 28 mm respectively and against fungi Rhizopus sp. and Aspergillus sp. (34 mm and 28 mm respectively). In contrast to EO, the peel extract produced widest zone of inhibition against Staphylococcus aureus followed by S. epidermidis and B. subtilis (IZD of 15, 13 and 13 mm respectively) and in case of fungus, peel extract was most effective against Alternaria sp. and Rhizopus sp. (IZD 26 mm, 17 mm respectively). Conclusion These studies illustrated that antioxidant and antimicrobial activity of EO was much better than its lemon peel extract and has potential to be used as biopreservative in food spoilage.

Molecular Docking of Michelia alba Leaves Active Compounds Against Human Epidermal Growth Factor Receptor 2 (HER-2)

Breast cancer characterized by overexpression of the human epidermal growth factor receptor-2 (HER-2) and is a deadly disease worldwide. Chemotherapy with drugs targeting HER-2 is less effective and shows various drawbacks. This study aimed to study anticancer potential of active compounds contained in Michelia alba through molecular docking against HER-2. The molecular docking study was performed toward HER-2 receptor (PDB: 3PP0) containing 30Q native ligand with MCULE. The results showed that cis-linalool oxide, trans-linalool oxide, linalool, β-elemena, α-humulene, and nerolidol contained in M. alba leaves had lower docking scores than quercetin as control. Nerolidol showed the lowest docking score among all compounds. The active compounds in the leaves of M. alba have the potential as a HER-2 inhibitor in silico.

Determination of volatile compound profiles and physico-chemical analysis of linden and acacia Czech honey

In this study 12 acacia and 12 linden honey samples from the Czech Republic were analyzed with a chemometric and volatile compound profiles approach. The results of electrical conductivity (17.4 and 65.1 mS/m), free acidity (12.5 and 24.5 meq/kg), diastase activity (12.6 and 18.8 DN), colour (21.5 and 47.8 mm Pfund), hydroxymethylfurfural (HMF) (11.5 and 3.5 mg/kg), fructose (45.1 and 36.3 g/100g), fructose + glucose (F + G) (76.7 and 69.3 g/100g) content and fructose/glucose ratio (1.4 and 1.1) showed statistically significant differences (p < 0.05) between acacia and linden honey, respectively. The physico-chemical properties and pollen profiles were in compliance with the description of European monofloral honey, except for acacia honey due to the low proportion of acacia pollen (2.8 − 10.3%). According to volatile compounds analysis by head-space solid phase micro-extraction coupled with gas chromatography − mass spectrometry (HS-SPME/GC-MS), nine key volatile substances were selected from more than 100 volatile compounds present in the analysed samples for evaluation as markers of botanical origin typical of the most common plant nectar sources in the Czech Republic. Further, the non-targeted analysis combined with Principal Component Analysis (PCA) revealed trends and outliers within all chromatography data obtained for 24 honey samples. Cis-linalool oxide and β-linalool have been confirmed as markers of acacia honey, while carvacrol and p-cymenene were found almost exclusively in linden honey. The results demonstrated that the chemometrics with the non-targeted and targeted volatile compounds analysis approach is reliable and accurate for the classification of honey of various botanical origins.

Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness

Suitable picking tenderness is an essential prerequisite for manufacturing tea. However, the influence of picking tenderness of fresh tea leaves on the aromatic components is still unclear. In this study, aromatic profiles and chiral odorants in fresh tea leaves and corresponding baked green teas with five levels of tenderness of two representative cultivars were analysed using stir bar sorptive extraction-gas chromatography-mass spectrometry. cis-Linalool oxide (furanoid) and methyl salicylate exhibited significantly increasing trends as samples of all series matured. The content of most chiral odorants was significantly high in the mature samples, and significant content variations of all enantiomers during baked green tea processing could be observed with different trends according to their precursors. In particular, the enantiomeric ratios of most chiral odorants were less influenced by the picking tenderness and processing, while drying (limonene), spreading and fixation (α-terpineol), and spreading (dihydroactinidiolide) influenced the chiral distribution of the aforementioned odorants.

Effects of Frozen Materials Other Than Grapes on Red Wine Aroma Compounds. Impacts of Harvest Technologies

An undesirable sensory attribute (“floral taint”) has been detected in red wines in North America, caused by leaves and petioles (materials other than grapes [MOG]) introduced during mechanical harvest after killing frosts. From 2017 to 2019, several harvest strategies were evaluated on Ontario Cabernet franc: hand harvest (HH), conventional machine harvesting (MECH), Braud-New Holland Opti (OPTI), Gregoire GL8, MECH + optical sorting (MECH+OS), and MECH with preharvest leaf removal (MECH+BLR). Concentrations of 41 odor-active compounds were quantified by gas chromatography-mass spectrometry. Harvest treatment effects varied by season. In 2017, HH resulted in lowest ethyl isobutyrate (MECH+BLR), ethyl nonoate, cis-linalool oxide (plus MECH and OPTI), trans-linalool oxide (plus MECH+OS), β-citral, and cis- and trans-rose oxide (plus MECH and OPTI). Ethyl hexanoate was lowest in MECH, and MECH+BLR, isoamyl hexanoate was lowest in all treatments except HH, and α-ionone was lowest in MECH and MECH+BLR. In 2018, HH resulted in the lowest β-damascenone, ethyl salicylate (plus OPTI and Gregoire), citronellol (plus Gregoire), cis- and trans-rose oxide (plus Gregoire), and eugenol (plus Gregoire). Isobutyl acetate, isoamyl hexanoate, and nerol were additionally reduced by Gregoire, and isopropylmethoxypyrazine was reduced by all treatments except HH. In 2019, harvest strategy affected 27 of 41 compounds, including 11 esters and 12 terpenes. Treatments leading to lowest concentrations were HH (nine compounds), MECH (eight compounds), MECH+BLR (10 compounds), OPTI (21 compounds), Gregoire (10 compounds), and MECH+OS (22 compounds). Wines from fruit that had undergone a killing frost contained different concentrations of 14 and eight compounds (2018), and 17 and 13 compounds (2019) for Cabernet franc and Cabernet Sauvignon, respectively. Results suggest that specific harvest technologies can reduce MOG and associated increases in aroma compounds, although seasonal differences may occur.

English

This article studies the potential use of the Rosemarry (REO) microemulsion with/without chitosan to assess the growth inhibition of Gram-positive and Gram-negative pathogenic bacteria represented by Listeria monocytogenes and Escherichia coli. The chicken samples were divided into four groups after inoculation of E. coli and L. monocytogenes separately: control group (without treatment), 1% chitosan nanoparticle treatment group, 0.5% REO microemulsion treatment group, and 0.5% REO + 1% chitosan microemulsion treatment group. Chicken samples were dipped into the treatments for 15 days of refrigerated storage at 4°C. All groups were kept refrigerated, and bacterial counts were taken on days 0, 1, 3, 6, 9, 12 and 15. Chitosan nanoparticle and REO microemulsion with/without chitosan were spherical shape and showed a narrow size distribution of 23.98 ± 0.83, 34.24 ± 2.2 and 28.01 ± 1.36 nm with a polydispersity index (PDI) of 0.86, 0.33 and 0.54, respectively indicating that greater homogeneity was achieved. REO chitosan microemulsion has 12 components detected by GC-Mass as follows: pinene (22.21%), borneol (21.32%), 1-(4-methoxyphenyl) ethanoneoxime (3.48%), oxocamphor (0.49%), camphor (2.99%), limonene (0.29%), cis-linalool oxide (0.87), 2-(5-chloro-methoxyphenyl) pyrrole (2.19%), homofarnesol (0.27%), levoverbenone (0.45%), peruviol (0.73%) and campesterol (1.22%). The results showed a substantial reduction in L. monocytogenes and E. coli count in all treatment groups when compared to the control group, with the greatest inhibitory efficacy in the 0.5% REO chitosan microemulsion group. A favorable effect of chitosan treatment on chicken acceptability during refrigerated storage was reported, with an improvement in the sensory qualities of the products. Thus, REO chitosan microemulsion is advised to be used in chicken to enhance resistance to harmful microorganisms. © 2022 Friends Science Publishers

Essential Oil, Aroma, and Fatty Acid Profiles of Five Endemic Salvia Taxa from Turkey with Chemometric Analysis

The essential oil, aroma, and fatty acid compositions of Salvia cerino-pruinosa var. cerino-pruinosa, S. cerino-pruinosa var. elazigensis, S. pseudeuphratica, S. rosifolia, and S. kurdica collected in 2015, 2016, and 2017 were analysed by GC-FID, GC/MS/Head Space and GC/MS. The results were evaluated chemometrically for principal component analyses and hierarchical clustering analyses using Minitab program. The main components of their essential oils have been determined as germacrene-D (41.79 % highest for these species), camphor (55.80 %), linalool (33.38 %), caryophyllene oxide (32.99 %), 1,8-cineole (26.30 %) and geraniol acetate (31.63 %), while for aroma 1,8-cineole (45.95 % highest for these species), camphor (58.54 %), D-limonene (40.83 %), linalool (27.67 %) and cis-linalool oxide (25.87 %). Oleic (72.65 % highest for these species), erucic (44.61 %), 2-palmitoleic (42.17 %) and nervonic (32.61 %) acids were determined as major components of their fatty acids. According to the PCA and HCA, the essential oil components of these Salvia taxa unaffected by the years, and accordingly, the Salvia taxa grouped among themselves.

Antitermitic and antifungal properties of enantiopure linalool and furanoid linalool oxide confirmed in Lindera umbellata var. membranacea

In this study, antitermitic and antifungal activities of enantiopure linalool and linalool oxide (furanoid) in L. umbellata var. membranacea were evaluated with their racemates. Results of chiral analysis showed that linalool oxide in leaves dominated by (R)-linalool and in twigs dominated by (S)-linalool were (2R,5R)-trans- and (2R,5S)-cis-linalool oxide and (2S,5S)-trans- and (2S,5R)-cis-linalool oxide, respectively. All rac-, (R)-, and (S)-linalool at highest concentration showed termiticidal and antifeedant activities against Reticulitermes speratus. Antitermitic activities of linalool oxides differed depending on their stereostructures, and (2R,5R)-trans-linalool oxide showed the strongest termiticidal activity. (S)-linalool showed significantly stronger antifungal activity than that of rac- and (R)-linalool against Penicillium citrinum and Chaetomium globosum. Racemate of trans- and cis-linalool oxide showed potent activity against P. citrinum, Rhizopus oryzae, and C. globosum; however, the activity decreased in isolated pure enantiomers. These results suggest that linalool and linalool oxide exhibit different antitermitic and antifungal properties.

Extraction and Identification of Chemical Compounds of Peganum harmala L. Seed Essential Oil by HS-SPME and GC-MS Methods

Peganum harmala is a plant that belongs to the family Zygophyllaceae. In traditional medicine, this plant has therapeutic effects such as repelling intestinal worms, increasing sexual potency, increasing milk secretion, anti-rheumatism, regularizing, anti-parasitic, hypnotic, diaphoretic, anti-cancer and analgesic. The aim of this study was to identify the chemical composition of P. harmala seed essential oil. P. harmala seed essential oil was extracted by Head Space-SPME [HS-SPME] method and its chemical compounds were identified by GC-MS method. Totally, 41 chemical compounds were identified in P. harmala seed essential oil. According to the results, the most compounds of P. harmala L. seed essential oil includes 2,3-dimethyl benzofuran (28.32%), cis-linalool oxide (7.46%), [2E]- decenal (6.57%), 4aα,7β,7aα-nepetalactone (6.49%), 3-oxo-p-menth-1-en-7-al (6.36%) and trans- β- terpineol (5.86%), respectively.

Chemical Composition of Magonia pubescens Essential Oils and Gamma-Radiation Effects on Its Constituents and Cytotoxic Activity in Leukemia and Breast Cancer Model.

Magonia pubescens A. St.-Hil. is a Brazilian species often used in ethnopharmacology for wound and pain healing and seborrhea treatment. For the first time, essential oils (EOs) obtained from M. pubescens inflorescences were studied. The plant materials (Montes Claros, Brazil, 2018) were submitted to different gamma-radiation doses and their chemical compositions were analyzed by GC/MS and GC-FID. The cytotoxic activity of the EOs was evaluated against K562 and MDA-MB-231 cancer cell lines. A total of 30 components were identified, being 24 compounds detected for the first time in M. pubescens. The main obtained components were hotrienol (35.9 %), cis-linalool oxide (17.0 %) and trans-linalool oxide (10.2 %). The chemical composition of the EO was slightly affected by the applied radiation doses. Irradiated and non-irradiated EOs showed cytotoxic activity against both cell lines and the non-irradiated EO sample was the most active against the K562 cell lines (IC50 =22.10±1.98).

Volatile profiles and antioxidant activity of different cultivars of Camellia sinensis var. assamica grown in Thailand

Tea is considered as the most consumed drink in the world containing high antioxidant capacity. In this study, the volatile compounds, the phenolic content, catechins and caffeine including antioxidant activities of 22 Camellia sinensis var. assamica (Assam tea) cultivars were investigated. The volatile compounds were investigated by GC-MS. At least forty-five volatile compounds representing 94.99-99.65% of all cultivars were identified. Limonene, trans-linalool oxide, cis-linalool oxide, linalool, and furfural were detected as the major components among these cultivars. Varied ranges were found in all Assam tea cultivars for the contents of phenolics (113.45-245.55 mg gallic acid/g dry weight), total catechins (170.03-355.59 mg/g dry weight), caffeine (0.92-3.40 mg/g dry weight), and antioxidant activities (1418.68-2728.46 µmol Trolox/g dry weight and 1448.98-2864.17 µmol Trolox/g dry weight for DPPH and ABTS assay, respectively). The antioxidant activity was correlated with phenolic compounds such as epigallocatechin gallate, epicatechin gallate, and catechin gallate. The specific differences among Assam tea cultivars are dependent on the tea cultivar and altitude which may play a significant role in breeding Assam tea cultivars in Thailand for providing its potential health benefits.

Chemical composition and antibacterial activity of floral volatile oil of Alstonia scholaris (L.) R. Br. from India

Alstonia scholaris (L.) R. Br, commonly known as saptaparna is an evergreen tropical tree of medicinal value. In this study, the floral volatile oil composition and antibacterial activity of A. scholaris collected in the morning and evening times were investigated. A total of thirty-six constituents, forming 81.1-83.7 % of total composition were identified. The oil was characterised by the presence of a higher amount of oxygenated monoterpenes (60.3-66.7 %), followed by benzenoids (9.2-9.9 %). Major components of the oil were linalool (13.6-14.3%), cis-linalool oxide (furanoid) (7.3-12.2 %), trans-linalool oxide (furanoid) (7.0-7.5 %), cis-linalool oxide (pyranoid) (3.3-7.2 %), trans-linalool oxide (pyranoid) (3.8-4.7 %), terpinen-4-ol (7.9-10.6 %), and α-terpineol (6.3-6.6 %). The oil showed moderate to good activity against Salmonella typhimurium (MTCC 98), while it showed moderate activity against Escherichia coli (MTCC 739). It can be concluded that the collection time influenced the yield and chemical composition of A. scholaris floral volatiles.

Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion

The aroma changes in instant white tea resulting from β-glucosidase treatment was investigated by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC–MS), odour activity value analysis (OAV), aroma reconstruction and omission tests. The grassy, floral and sweet notes increased significantly (P < 0.05), and the roasted note decreased significantly (P < 0.05) upon β-glucosidase treatment. Quantitative analysis showed that the concentrations of benzaldehyde, benzeneacetaldehyde, (Z)-3-hexen-1-ol, linalool, phenylethyl alcohol, cis-linalool oxide, trans-linalool oxide, hexanol, hotrienol and (E)-2-hexen-1-ol increased significantly (P < 0.05) after treatment; however, (Z)-3-hexen-1-ol isomerized to (E)-2-hexen-1-ol. OAV analysis, aroma reconstruction and the omission test showed that the grassy, floral and sweet notes increased as the (Z)-3-hexen-1-ol, cis/trans-linalool oxide and benzeneacetaldehyde increased, whereas the roasted note declined under the same conditions. The enzymatic hydrolysis of glycosidic precursors and the auto-isomerization of volatile compounds provide new information for understanding how β-glucosidase treatment improves the aroma of tea products.

Qualitative Variations of Lavandin Essential Oil under Various Storage Conditions

Essential oils (EOs) are widely used in products related to human health. Thus, providing an optimum storage condition to preserve their quality and stability is very important. The effects of various duration and storage conditions on lavandin (Lavandula × intermedia L.) EO was investigated as used the raw material of aromatherapy and health products. The watery and dehydrated samples were stored in laboratory temperature (24±2°C), refrigerator (+4°C) and freezer (-18°C) for 100 and 200 days. Also, a sample of watery and a sample of dehydrated EO were exposed to air at laboratory temperature. GC/FID-MS analyses were performed to determine the variations in the components of the stored EOs. Linalool (39.49-45.81 %) was the major component in all samples. The other main components were camphor (9.95-14.68 %), borneol (8.77-12.45 %), 4-terpineol (6.12-9.51 %), 1,8-cineole (1.27-6.79 %), linalyl acetate (3.45-4.02 %), cis-linalool oxide (0.30-4.39 %) and trans-linalool oxide (0.19-4.03 %). Due to the evaporation and conversion processes, most of the components had a decreasing or increasing tendency during the storage period. Also, components such as α-pinene, camphene, β-myrcene, γ-terpinene, α-terpinolene, trans-sabinene hydrate and D-carvone disappeared during the oxidation process. Based on observations, storage time and temperature, water presence, atmospheric gases and possibly light had destructive effects on the concentration of lavandin EO components. It can be estimated that the molecular weight, molecular structure and boiling point caused the oscillation of lavandin EO constituents under various storage conditions. According to the findings, the best storage conditions for lavandin EO were low temperature and the absence of atmospheric gases and water.

Volatile emission and essential oil composition of Sambucus nigra L. organs during different developmental stages

Volatile organic compounds (VOC) and essential oils (EO) extracted from different organs of Sambucus nigra (leaves, flower buds, flowers, unripe and ripe fruits), were evaluated in this work. VOC analyses highlighted that oxygenated monoterpenes were the major class for both flowers and ripe fruits with percentages of 71.1% and 35.1%, respectively. The ripe fruit showed a considerable amount of linalyl acetate (26.3%) while cis-linalool oxide (pyranoide) (38.6%) was the main constituent of the flowers. This latter compound was also one of the major constituents of the leaf extracts (10.3% of the total identified fractions). The leaves evidenced a high percentage of esters (31.6%) with (Z)-3-hexenol acetate (15.1%) as the major constituent. Alcohols were exclusively represented by 1-hexanol (42.5%) and (E)-3-hexen-1-ol (31.1%) in the unripe fruits, while β-caryophyllene (42.0%) was the characteristic component of the buds. All the studied EOs showed non-terpene derivatives as the main class of volatiles even though its percentage varied in an organ-dependent manner. Alkanes were predominant and especially represented by heneicosane (the highest percentage of 32.9% in the fresh flowers) and nonadecane (the highest percentage of 17.2% in the buds,). Benzaldehyde was the main aldehyde in the leaves (17.8%) while acids, chiefly n-hexadecanoic acid, were also found in quite high amounts in the ripe fruits (14.3%).