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Constituents of the essential oil of myrtus communis L. from Iran
Author(s) -
Weyerstahl Peter,
Marschall Helga,
Rustaiyan Abdolhossein
Publication year - 1994
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.2730090610
Subject(s) - chemistry , linalyl acetate , limonene , myrtus communis , essential oil , monoterpene , terpineol , linalool , organic chemistry , chromatography
The main constituents of the essential oil from Myrtus communis L. from Iran are the monoterpenes α‐pinene (35%), 1,8‐cineole (28%), limonene (11%), linalol (9%), α‐terpineol (5%), and linalyl acetate (2%). In the distillation residue of the oil some trace constituents were identified: 3,3,5,5,8,8‐hexamethyl‐7‐oxabicyclo[4,3.0] non‐1(6)‐ene‐2,4‐dione ( 1 ), the 4‐isobutyl‐ ( 2 ) and 4‐isobutenyl‐5‐acetoxy‐4‐hydroxy‐2,2,6,6‐tetramethylcyclohexan‐1,3‐dione ( 3 ), 4‐acetoxy‐3‐hydroxy‐3‐senecioyl‐2,2,5,5‐tetramethylcyclopentan‐1‐one ( 4 ), the known peroxide 5 (G3), and, obviously as artefacts, the ( Z )‐ and ( E )‐4‐(2‐hydroxy‐2‐methylpropylidene)‐2,2,5,5‐tetramethylcyclopentan‐l,3‐dione ( 6 ). The structures of the compounds 1–6 were confirmed by their 1 H‐ and 13 C‐NMR spectra.