Composition of essential oil of leaves and fruits of green strawberry (Fragaria viridis Weston) growing wild in Northern Kazakhstan

IF 1.2 4区生物学 Q2 Agricultural and Biological Sciences

Journal of Applied Botany and Food Quality-Angewandte Botanik Pub Date : 2019-03-04 DOI:10.5073/JABFQ.2019.092.006

V. Kirillov, T. Stikhareva, G. Atazhanova, A. Makubayeva, M. Serafimovich, S. Kabanova, A. Rakhimzhanov, S. M. Adekenov

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引用次数: 4

Abstract

Fragaria viridis Weston essential oils from leaves and fruits were obtained by hydrodistillation. The composition of the essential oil from leaves and fruits was analyzed by GC-MS. 39 components were identified in leaves oil representing 67.3-80.7% of the oil composition. The main components of the essential oil from leaves of F. viridis Weston were β-linalool (0.8-8.9%), n-nonanal (0.5-8.6%), tetradecanal (2.1-5.9%), nerolidol (2.1-4.8%), an unidentified component (1.9-6.6%), α-bisabolol (0.8-6.7%), phytol (18.4-47.4%), an unidentified component (0.9-8.2%) depending on the growth conditions. The fruit oil was composed of 34 compounds representing 42.0-70.7% of the total composition of the oil. The main components of the essential oil from fruits of F. viridis Weston were m/p-xylene (2.4-14.0%), isoledene (4.7-8.5%), methyleugenol (3.3-8.4%), α-cedrene (2.5-3.9%), an unidentified component (3.4-9.1%), α-muurolene (6.8-11.3%), nerolidol (1.1-4.8%), α-cedrol (1.7-8.0%), α-bisabolol (2.3-5.0%), an unidentified component (0-25.6%) depending on the growth conditions. This is the first report of the chemical composition of the essential oils obtained from the leaves and fruits of green strawberry (Fragaria viridis Weston).

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哈萨克斯坦北部野生绿草莓(Fragaria viridis Weston)叶和果实精油的组成

采用加氢蒸馏法分别从绿枝花叶和果实中提取精油。采用气相色谱-质谱联用技术对其叶、果挥发油成分进行了分析。共鉴定出39种成分，占挥发油成分的67.3 ~ 80.7%。根据不同的生长条件，青叶挥发油的主要成分分别为β-芳樟醇(0.8 ~ 8.9%)、正壬醛(0.5 ~ 8.6%)、四管醛(2.1 ~ 5.9%)、橙花醇(2.1 ~ 4.8%)(1.9 ~ 6.6%)、α-双abolol(0.8 ~ 6.7%)、叶绿醇(18.4 ~ 47.4%)(0.9 ~ 8.2%)。果实油由34种化合物组成，占总成分的42.0 ~ 70.7%。根据生长条件的不同，绿皮果精油的主要成分分别为m/对二甲苯(2.4-14.0%)、异戊烯(4.7-8.5%)、甲基丁香酚(3.3-8.4%)、α-雪松烯(2.5-3.9%)(未知成分3.4-9.1%)、α-茂烯(6.8-11.3%)、橙花醇(1.1-4.8%)、α-雪松醇(1.7-8.0%)、α-双abolol(2.3-5.0%)(未知成分0-25.6%)。本文首次报道了从绿草莓(Fragaria viridis Weston)的叶子和果实中提取的精油的化学成分。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Applied Botany and Food Quality-Angewandte Botanik 生物-植物科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

20 weeks

期刊介绍： The Journal of Applied Botany and Food Quality is the Open Access journal of the German Society for Quality Research on Plant Foods and the Section Applied Botany of the German Botanical Society. It provides a platform for scientists to disseminate recent results of applied plant research in plant physiology and plant ecology, plant biotechnology, plant breeding and cultivation, phytomedicine, plant nutrition, plant stress and resistance, plant microbiology, plant analysis (including -omics techniques), and plant food chemistry. The articles have a clear focus on botanical and plant quality aspects and contain new and innovative information based on state-of-the-art methodologies.