Open AccessChemical characterization of B rickellia cavanillesii ( A steraceae) using gas chromatographic methods
Author(s) -
Eshiet Etetor R.,
Zhu Jinqiu,
Anderson Todd A.,
Smith Ernest E.
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.52
Subject(s) - chemistry , benzene , phenol , gas chromatography–mass spectrometry , maltol , chromatography , gas chromatography , hydroquinone , organic chemistry , methanol , mass spectrometry
A methanol extract of lyophilized B rickellia cavanillesii was quantitatively analyzed using gas chromatographic ( GC ) techniques. The chromatographic methods employed were (i) GC ‐flame ionization detector ( GC ‐ FID ), (ii) GC ‐mass spectrometry ( GC ‐ MS ), and (iii) purge and trap GC ‐ MS (P&T GC ‐ MS ). Thirteen compounds were identified with a quality match of 90% and above using GC ‐ MS . The compounds were ( 1 ) Cyclohexene, 6‐ethenyl‐6‐methyl‐1‐(1‐methylethyl)‐3‐(1‐methylethylidene)‐, (S)‐; ( 2 ) Bicylo (2.2.1) heptan‐2‐one, 1, 7, 7‐trimethyl‐(1S, 4S)‐; ( 3 ) Phenol, 2‐methoxy‐4‐(1‐propenyl)‐; ( 4 ) Benzene, 1‐(1, 5‐dimethyl‐4‐hexenyl)‐4‐methyl‐; ( 5 ) Naphthalene, 1, 2, 3, 5, 6, 8a‐hexahydro4, 7‐dimethyl‐1‐1‐(1‐methylethyl)‐, (1S‐cis)‐; ( 6 ) Phenol, 2‐methoxy‐; ( 7 ) Benzaldehyde, 3‐hydroxy‐4‐methoxy‐; ( 8 ) 11, 13‐Eicosadienoic acid, methyl ester; ( 9 ) 2‐Furancarboxaldehyde, 5‐methyl‐; ( 10 ) Maltol; ( 11 ) Phenol; ( 12 ) Hydroquinone; ( 13 ) 1H‐Indene, 1‐ethylideneoctahydro‐7a‐methyl‐, (1E, 3a.alpha, 7a.beta.). Other compounds ( 14 ) 3‐methyl butanal; ( 15 ) (D)‐Limonene; ( 16 ) 1‐methyl‐4‐(1‐methyl ethyl) benzene; ( 17 ) Butanoic acid methyl ester; ( 18 ) 2‐methyl propanal; ( 19 ) 2‐butanone; ( 20 ) 2‐pentanone; and ( 21 ) 2‐methyl butane were also identified when P&T GC ‐ MS was performed. Of the 21 compounds identified, 12 were validated using chemical standards. The identified compounds were found to be terpenes, derivatives of terpenes, esters, ketones, aldehydes, and phenol‐derived aromatic compounds; these are the primary constituents of the essential oils of many plants and flowers.