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Fragrant Volatile Compounds in the Liverwort Drepanolejeunea madagascariensis ( Steph .) Grolle : Approach by the HS‐SPME Technique
Author(s) -
GauvinBialecki Anne,
AhPeng Claudine,
Smadja Jacqueline,
Strasberg Dominique
Publication year - 2010
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.200900034
Subject(s) - limonene , solid phase microextraction , herbaceous plant , chemistry , botany , terpene , cloud forest , gas chromatography–mass spectrometry , archipelago , traditional medicine , stereochemistry , biology , mass spectrometry , food science , chromatography , essential oil , ecology , montane ecology , medicine
Three populations of the epiphyllous liverwort Drepanolejeunea madagascariensis collected in the cloud forests of Reunion Island (Mascarene Archipelago) were investigated for their volatile compounds, because of the pleasant, sweet, warm, woody‐spicy, and herbaceous fragrance, slightly reminiscent of dill, of this species. By applying the headspace solid‐phase microextraction (HS‐SPME) technique coupled to GC/MS analysis, 34 compounds were detected in total, with p ‐menth‐1‐en‐9‐ol (28.8–43.5%), limonene (10.5–14.7%), β ‐phellandrene (8.8–11.6%), and the so‐called dill ether (8.5–16.6%) as the main components. The presence of 1‐epi‐ α ‐pinguisene confirms the possible use of pinguisane‐type sesquiterpenoids as a characteristic chemical marker for the order Jungermanniales.