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Chemical composition of the essential oils from the roots, fruits, leaves and stems of Pimpinella cumbrae Link growing in the Canary Islands (Spain)
Author(s) -
VelascoNegueruela Arturo,
PérezAlonso María José,
Pérez de Paz Pedro Luís,
García Vallejo Concepción,
PaláPaúl Jesús,
Iñigo Ana
Publication year - 2002
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.1131
Subject(s) - chemistry , limonene , butyric acid , composition (language) , botany , essential oil , chemical composition , horticulture , food science , organic chemistry , biology , philosophy , linguistics
The oil constituents from the roots, fruits, leaves and stems of Pimpinella cumbrae Link gathered in the Canary Islands, Spain, have been studied by GC and GC–MS in combination with retention indices. The major constituents in the root oil were found to be isokessane (17%), β‐dihydroagarofuran (15%), 2‐methyl‐butyric acid (10%), geijerene (10%) and pregeijerene (7%). In the fruit oil the main components found were α‐bisabolol (39%), δ‐3‐carene (16%) and limonene (8%). In the leaf oil, α‐bisabolol (53%) and δ‐3‐carene (11%) were the predominant constituents. The most important compounds from the stem oil were α‐bisabolol (39%), isokessane (10%) and β‐dihydroagarofuran (9%). Pseudoisoeugenol esters were also detected in the oils from the roots, fruits and stems. These components were partially hydrolysed in the course of prolonged hydrodistillation to 2‐methyl‐5‐methoxybenzofuran. Copyright © 2002 John Wiley & Sons, Ltd.