Typical G.C. analysis

salvia sclarea seed oil tunisia
GC Analyses of Salvia Seeds as Valuable Essential Oil Source Mouna Ben Taârit, Kamel Msaada, Karim Hosni, and Brahim Marzouk1 1Laboratoire des Substances Bioactives, Centre de Biotechnologie, Technopôle de Borj-Cédria, BP 901, 2050 Hammam-Lif, Tunisia 2Laboratoire des Substances Naturelles, Institut National de Recherche et d’Analyse Physico-Chimique (INRAP), Sidi Thabet, 2020 Ariana, Tunisia
1460.06allo- aromadendrene
1494.29  bicyclogermacrene
1530.35beta- bourbonene
1770.24delta- cadinene
1640.52T- cadinol
1640.88alpha- cadinol
1540.10alpha- calacorene
1291.93  carvacrol
1410.24beta- caryophyllene
2003.18  caryophyllene oxide
1210.121,8- cineole
1374.08alpha- copaene
1342.86alpha- cubebene
1540.72beta- cubebene
1900.24epi- cubenol
1020.12para- cymene
1470.85delta- elemene
 1.72beta- eudesmol
1252.79  geraniol
1381.94  geranyl acetate
1551.29  germacrene B
1475.88  germacrene D
8520.03(E)-2- hexenal
1450.08alpha- humulene
1591.55  humulene oxide I
1030.17  limonene
10924.25  linalool
1236.90  linalyl acetate
 0.5913-epi- manool
1220.98  nerol
1730.36  neryl acetate
1030.03beta- phellandrene
9390.27alpha- pinene
2140.03  spathulenol
1610.37  terpinen-4-ol
1180.20alpha- terpineol
1180.20delta- terpineol
1350.29alpha- terpinyl acetate
9307.48alpha- thujene
2190.10  thymol
9270.08  tricyclene
1100.75  undecane
1370.24alpha- ylangene
Overall, it emerges that tricyclene and camphor were biochemical markers of the essential oil of S. verbenaca seeds. Being rich in camphor, seeds could be used as antimicrobial agent. Another point that should be highlighted is that S. officinalis seeds had the same a-thujone chemotype as leaves, whereas these two organs showed some quantitative differences leading to the safe use of seeds essential oil in food industry. From a qualitative standpoint, seeds of S. sclarea seemed to have the same enzymatic trend as flowers characterized by the prevalence of linalool. It is noteworthy to mention that linalool-producing seeds as S. sclarea were suitable for flavouring purposes and constitute potential anti-inflammatory agents.
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