Seasonal variation of yield and composition in extracts from immature and mature Eucalyptus bosistoana leaves

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2023-04-19 DOI:10.1002/ffj.3742

Chamira Rajapaksha, Luis Alejandro Apiolaza, Marie A. Squire, Clemens Altaner

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引用次数: 1

Abstract

Seasonal variations of yield and composition in microwave extracts from mature and immature Eucalyptus bosistoana leaves were monitored for 2 years. The highest yield (average 16.7 μL/g (fresh)) and percentage of 1,8-cineole (average 67.1%) were obtained from the leaves collected during summer and the lowest during winter. Mature leaves contained a significantly higher (p ≤ .001) proportion of 1,8-cineole in their extract (60.9%) than immature leaves (44.6%). Total yield ranged from 3.0 to 27.0 μL/g (fresh) in mature leaves and from 6.0 to 26.7 μL/g (fresh) in immature leaves. Significant differences between half-sibling families were observed, indicating genetic control of these traits. E. bosistoana leaf extracts could be comparable in quality and quantity to that of E. globulus, the species dominating global essential eucalyptus oil production. Oil quality and quantity could be optimized by harvesting mature leaves during summer from superior families.

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蓝桉未成熟叶和未成熟叶提取物产量和成分的季节变化

对蓝桉成熟叶和未成熟叶微波提取物的产量和成分进行了2年的季节变化监测。夏季采叶产量最高(平均16.7 μL/g(鲜))，1,8-桉叶油脑含量最高(平均67.1%)，冬季采叶产量最低。成熟叶提取物中1,8-桉树脑的含量(60.9%)显著高于未成熟叶(44.6%)(p≤0.001)。成熟叶的总产量为3.0 ~ 27.0 μL/g(鲜)，未成熟叶的总产量为6.0 ~ 26.7 μL/g(鲜)。在同父异母的兄弟姐妹家庭中观察到显著差异，表明这些性状受遗传控制。bosistoana叶提取物在质量和数量上可与全球桉树精油生产的主要物种globulus相媲美。在夏季采收优势科的成熟叶，可优化油质和油量。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.