Composition of Myrtus communis L. Essential Oils as Affected by Climatic Conditions (original) (raw)
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Chemical Composition and Physicochemical Properties of Essential Oil from Myrtus communis
International journal of pharmaceutical and clinical research, 2017
Objective: The objective of the study was to extract the essential oil and to determine the physicochemical properties, chemical composition of the essential oil from Myrtus communis leaves by using GC-MS. Methods: 500 g of the powdered material (dried leaves) was subjected to hydro-distillation using Clevenger-type apparatus for 3 hours and the essential oil was dried over anhydrous sodium sulphate. The physicochemical properties essential oil such as solubility, density, specific gravity, refractive index, optical rotation, specific rotation, acid value, saponification value and ester value were determined, which are used to determine the quality of essential oils extracted from plant leaves. The chemical composition of the essential oil of Myrtus communis leaves was analysed using GC-MS. Results: The yield of essential oil of Myrtus communis leaves was 0.463 0.001 g/100 gram of dry sample which is 0.463 0.001 % (w/w) with pale yellow colour and pleasant odour. The essential oil of Myrtus communis leaves was slightly soluble in water and ethanol while it was soluble in chloroform, petroleum ether and ethyl acetate. The essential oil was subjected to GC-MS analyses, twenty eight components representing 99.949 % of the total oil composition. Conclusion: The present study indicates that the extraction of essential oil from Myrtus communis leaves and GC-MS analysis, the essential oil of this plant have a potential of secondary metabolites which can be exploited as a good source of bioactive substances.
Identify the essential oils in Myrtus communis L. leaves.
Essential oils compounds were identified in leaves of Myrtus communis during flowering stage by HPLC method, results of this study appearing six major compounds were, 1,8-cineole, α-Pinene, α-terpineol, Eucalyptol, Geranyl acetate, Limonene, and linalool. Concentration of these compounds a ranged between 18.28 µg/ml in Geranyl acetate, and 45.22 µg/ml in Limonene, while α-Pinene have been distinguished by highest concentration among six essential oils under study was 308 µg/ml, this outcome data can be helpful as a significant medical and economic benefits
2020
The present study reports chemical composition, antidiabetic, anti-inflammatory and antioxidant potential of essential oils from leaves and twigs of Myrtus communis L. subsp. communis from Turkey. Essential oils were obtained separately from leaves and twigs of Myrtus communis subsp. communis (MC) by hydrodistillation using a Clevenger-type apparatus. Chemical compositions were determined using GC/MS. Antidiabetic, anti-inflammatory and antioxidant activities of essential oils were tested by α-amylase inhibitory, 5-lipoxygenase inhibitory and DPPH/ABTS radical scavenging methods, respectively. The major compounds of essential oil of Myrtus communis subsp. communis leaves (MCLEO) were α-pinene (35.6%), 1,8-cineole (28.3%), linalool (10.5%), and limonene (8.2%), while the major constituents of essential oil of Myrtus communis subsp. communis twigs (MCTEO) were α-pinene (30.7%), 1,8-cineole (23.5%), p-cymene (13.3%) and limonene (11.9%). MCLEO and MCTEO showed good and moderate radical...
Susceptibility of microorganisms to Myrtus communis L. essential oil and its chemical composition
J. Agric. Sci. Technol, 2002
The antimicrobial effects of essential oil isolated from Myrtus communis L. against Escherichia coli, Staphylococcus aureus, Streptococcus faecalis, Pseudomonas aeruginosa, Klebsiella pneumoniaee, Bacillus subtilis, Bacillus licheniformis, Candida albicans and Saccharomyces cerevisiae were studied. The disc diffusion method was used to evaluate the zone of microbial growth inhibition at various concentrations of the oil. The minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of the oil were determined. The oil was found to have an antimicrobial effect. Kinetics of microbial destruction exhibited that the oil could kill microorganisms within 45 minutes of exposure. GC and GC/MS analysis of the oil revealed 32 components. The major components were α-Pinene (29.4%), Limonene (21.2%), 1,8-Cineole (18%), Linalool (10.6%), Linalyl acetate (4.6%) and α-Terpineole (3.1%). The high monoterpenes hydrocarbons such as α-Pinene and Limonene seem to contribute to the strong antimicrobial activity of Myrtus communis L. Further research on antimicrobial effects of essential oils with a view to substituting the common chemical compounds is promising.
Study of the Active Compound in the Essential Oil of Myrtus Communis L
Journal of Biology, Agriculture and Healthcare, 2016
This study appears of the major volatile compounds in the essential oil of myrtle leaves because of its significant medical and economic benefits. The essential oil composition of Myrtus communis leaves during its flowering stage was determined. six volatile compounds were identified in leaves essential oils, α-Pinene 308 µg/ml, linalool (23.83 µg/ml), Eucalyptol or 1,8-cineole (41.46 µg/ml), Limonene (45.22 µg/ml), α-terpineol (41.73 µg/ml), Geranyl acetate (18.28 µg/ml) were the main monoterpene compounds. α-Pinene was Represents the bulk of the other compounds in the myrtle leave Keywords: Myrtus communis L., myrtle, flowering stage, essential oil, chemical compounds.
Food Chemistry, 2016
Essential oils (EOs) from several individuals of Myrtus communis L. (M. communis) growing in different habitats in Sardinia have been studied. The analyses were focused on four groups of samples, namely cultivated and wild M. communis var. melanocarpa DC, characterized by red/purple berries, and cultivated and wild M. communis var. leucocarpa DC, characterized by white berries. Qualitative and quantitative analyses demonstrated different EO fingerprints among the studied samples: cultivated and wild leucocarpa variety differs mainly from the melanocarpa variety by a high amount of myrtenyl acetate (>200 mg/mL and 0.4 mg/mL in leucocarpa and melanocarpa varieties respectively). Conversely, the wild group is characterized by a higher amount, compared with the cultivated species, of linalool (about 110 mg/mL and 20 mg/mL respectively), linalyl acetate (about 24 mg/mL and about 6 mg/mL respectively) whereas EOs of the cultivated plants were rich in pinocarveol-cis compared with wild plants (about 2 mg/mL and about 0.5 mg/mL respectively). Principal component analysis applied to the chromatographic data confirm a differentiation and classification of EOs from the four groups of M. communis plants. Finally, antioxidant activity of the studied EOs shows differences between the various categories of samples. Ó 2015 Elsevier Ltd. All rights reserved. based on the a-pinene amount in the EO: one group of EOs with a-pinene >50% and the second group of EOs with a-pinene <35%.
Chemical Variability of Algerian Myrtus communis L
Chemistry & Biodiversity, 2013
The composition of 55 samples of essential oil isolated from the aerial parts of wild growing Myrtus communis L. harvested in 16 locations from East to West Algeria were investigated by GC (determination of retention indices) and 13 C-NMR analyses. The essential oils consisted mainly of monoterpenes, a-pinene (27.4 -59.2%) and 1,8-cineole (6.1 -34.3%) being the major components. They were also characterized by the absence of myrtenyl acetate. The compositions of the 55 oils were submitted to k-means partitioning and principal component analysis, which allowed the distinction of two groups within the oil samples, which could be subdivided into two subgroups each. Groups I (78% of the samples) and II were differentiated on the basis of the contents of a-pinene, linalool, and linalyl acetate. Subgroups IA and IB could be distinguished by their contents of a-pinene and 1,8-cineole. Subgroups IIA and IIB differed substantially in their contents of 1,8-cineole and limonene. All the samples contained 3, 3,5,5,8,8-hexamethyl-7-oxabicyclo[4.3.0]non-1(6)-ene-2,4-dione (up to 4.9%).
Natural Products Chemistry & Research, 2017
Myrtus communis L. is one member of the Myrtaceae family. It is one of the important medicinal plants in the Zagros region of Iran. The Essential oils include a large percentage of compounds called terpenes. In this study, the chemical composition of essential oils of Myrtus (Myrtus communis L.) was identified by the GC-MS method. Results showed that essential oils of populations from different regions have a series of similar compounds, but different in quality and quantity. In fact, they have several organic compounds such as hydrocarbons, alcohols, ketones, aldehydes, ethers, esters, oxides and other volatile oil and so on. Percentage of essential oils in different populations were variable. Essential oil of "Basht" population has 35 compounds such as 1,8-cineole, linalool, αpinene and lynalyl acetate. Essential oils of "Dehno-Rostam" population has 30 compounds include 1, 8 cineole, linalool, α terpineol, α-pinene. Essential oils of "Sarab-Bahram" population has 19 compounds include α-pinene, 1,8cineole, linalool, and α terpineol. Essential oils of "Keveshk" population has 29 compounds such as 1,8-cineole, αpinene, linalool, and α-terpineol and Essential oils of "Tang-Tamoradi" population has 25 compounds include Eugenol, δ-3-carene, 1,8-cineole, and α-terpineol. Aqueous extracts of those populations were evaluated, and the results showed that they have antibacterial properties against Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa, but have not any antifungal activity (Aspergillus oryzae).