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Analysis of the essential oil of Artemisia campestris L.
Author(s) -
Akrout Ahmed,
Chemli Rachid,
Chreïf Imed,
Hammami Mohamed
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1006
Subject(s) - asteraceae , essential oil , artemisia , chemistry , composition (language) , botany , food science , biology , linguistics , philosophy
The composition of the essential oil obtained by hydrodistillation from the aerial parts of several populations of Artemisia campestris L. (Asteraceae), collected from four areas of south‐eastern of Tunisia (Bengardane, Benikhdache, Jerba and Tataouine), was analysed by GC–MS. Thirteen to fifteen components were identified in each sample, representing more than 95% of the total oil. All samples were dominated by the presence of β‐pinene (24.2–27.9%), p ‐cymene (17.4–22.3%) and α‐pinene (4.1–11.0%), representing more than 45% of the total oil. The distribution of other components in the different extracts was qualitatively and quantitatively irregular. The variability of the composition can be attributed to the climatic and geographical conditions among areas. Copyright © 2001 John Wiley & Sons, Ltd.