Study of quantitative and qualitative variations in essential oils of Sicilian Rosmarinus officinalis L.

被引：41

作者：

Tuttolomondo, Teresa ^{[1
]}

Dugo, Giacomo ^{[2
]}

Ruberto, Giuseppe ^{[3
]}

Leto, Claudio ^{[1
]}

Napoli, Edoardo M. ^{[3
]}

Cicero, Nicola ^{[2
]}

Gervasi, Teresa ^{[2
]}

Virga, Giuseppe ^{[1
]}

Leone, Raffaele ^{[1
]}

Licata, Mario ^{[1
]}

La Bella, Salvatore ^{[1
]}

机构：

[1] Univ Palermo, Dipartimento Sci Agr & Forestali, I-90128 Palermo, Italy

[2] Univ Messina, Dipartimento Sci Ambiente Sicurezza Terr Alimenti, I-98166 Messina, Italy

[3] Ist CNR Chim Biomol, I-95126 Catania, Italy

来源：

NATURAL PRODUCT RESEARCH | 2015年 / 29卷 / 20期

关键词：

biodiversity; PCA; essential oils; Rosmarinus officinalis; Sicily; HCA; ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; CHEMICAL-COMPOSITION; WILD; YIELD;

D O I：

10.1080/14786419.2015.1010084

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study the chemical characterisation of 10 Sicilian Rosmarinus officinalis L. biotypes essential oils is reported. The main goal of this work was to analyse the relationship between the essential oils yield and the geographical distribution of the species plants. The essential oils were analysed by GC-FID and GC-MS. Hierarchical cluster analysis and principal component analysis statistical methods were used to cluster biotypes according to the essential oils chemical composition. The essential oil yield ranged from 0.8 to 2.3 (v/w). In total 82 compounds have been identified, these represent 96.7-99.9% of the essential oil. The most represented compounds in the essential oils were 1.8-cineole, linalool, alpha-terpineol, verbenone, alpha-pinene, limonene, bornyl acetate and terpinolene. The results show that the essential oil yield of the 10 biotypes is affected by the environmental characteristics of the sampling sites while the chemical composition is linked to the genetic characteristics of different biotypes.

引用

页码：1928 / 1934

页数：7

共 23 条

[21] Antibacterial activity of different essential oils obtained from spices widely used in Mediterranean diet [J].