Premium
Volatile Compounds in Fruits of Peucedanum cervaria ( Lap. ) L.
Author(s) -
SkalickaWozniak Krystyna,
Los Renata,
Glowniak Kazimierz,
Malm Anna
Publication year - 2009
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.200800236
Subject(s) - sabinene , chemistry , limonene , essential oil , myrcene , germacrene , solid phase microextraction , food science , chromatography , alpha pinene , gas chromatography–mass spectrometry , traditional medicine , mass spectrometry , medicine
The volatile compounds from Peucedanum cervaria ( Lap. ) L. were obtained by hydrodistillation (HD) and headspace solid‐phase microextraction techniques (HS‐SPME), and then analyzed by GC/MS methods. The composition of samples from a botanical garden was compared with plants collected in the wild. The main compounds of the essential oils of P. cervaria were identified as α ‐pinene, sabinene, and β‐ pinene (more than 80% of oil). The content of β ‐myrcene, limonene+ β ‐phellandrene, and germacrene D was higher than 1%. The in vitro antibacterial activity of the essential oil was evaluated by the agar dilution method against ten reference strains of Gram ‐positive and Gram ‐negative bacteria.