The composition of the essential oil of black currant leaves ( Ribes nigrum  L.) | Zendy

Andersson J. | Zendy; Bosvik R. | Zendy; Von Sydow E. | Zendy

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The composition of the essential oil of black currant leaves ( Ribes nigrum L.)

Author(s) -

Andersson J.,

Bosvik R.,

Von Sydow E.

Publication year - 1963

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740141110

Subject(s) - ribes , chemistry , myrcene , essential oil , limonene , composition (language) , chromatography , citronellol , botany , food science , geraniol , biology , linguistics , philosophy

By use of gas chromatography, infra‐red spectrophotometry and mass spectrometry the essential oil of black currant leaves (0.02% of fresh weight) was found to contain the following compounds in order of elution from a silicone column: α‐pinene (1.5%), myrcene (0.6%), oct‐I‐en‐3‐ol (6.3%), car‐3‐ene (19.2%), p‐cymene (1.5%), m‐cymene (1.5%), limonene (3.3%), β‐ocimene X (1.6%), β‐phellandrene (2.4%), I‐methyl‐4‐isopropenyl‐benzene (1.3%), linaloöl (3.6%), terpinen‐4‐ol (0.6%), methyl salicylate (1.6%), geraniol (6.0%), citronellyl acetate (0.9%), caryophyllene (16.8%) and humulene (2.0%).

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