On-site field sampling and analysis of fragrance from living Lavender (Lavandula angustifolia L.) flowers by solid-phase microextraction coupled to gas chromatography and ion-trap mass spectrometry

Environmental and Analytical Laboratories, Charles Sturt University, Wagga Wagga, NSW, Australia.
Journal of Chromatography A (Impact Factor: 4.26). 06/2001; 917(1-2):245-50. DOI: 10.1016/S0021-9673(01)00657-4
Source: PubMed

ABSTRACT Solid-phase microextraction coupled to gas chromatography and mass spectrometry has been applied as a simple alternative method for the analysis of essential oil directly from lavender intact flowering spikes and genuine oils. All recognised major oil constituents were detected by this procedure, with results comparable to those given by a conventional method (organic solvent extraction). Distinctive chromatographic profiles were found for various species.

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    • "The genus Lavandula contains many different species which belong to the 'Labiatae' family that geographically grown in Mediterranean countries (Baytop, 1984). Labiatae are generally known for their multiple pharmacological effects such as anticonvulsant , sedative, antispasmodic, analgesic, antioxidant, local anaesthetic activity and it has been used for medicinal purposes (Lis-Balchin and Hart, 1997; Ghelardini et al., 1999; Hosseinzadeh et al., 2000; Kovatcheva et al., 2001). "
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    ABSTRACT: Lavender oil is a popular essential oil which unfortunately is not produced in any Greek region due to problems reported before from insufficient lavender cultivars or varieties used. The aim of the present study was to create a synthetic Lavandula angustifolia variety from native Greek plants which however present very well adaptation in local fields. Thirty native plants of L. angustifolia from 10 different habitats were quantified and qualified for essential oil. The best two plants of each population were cross pollinated and the seeds came out from this pollination cultivated until new plants test again for oil quantity and quality. This cycle process was being repeated for 6 years until it resulted in a final plant genotype with high amount of essential oil. The essential oil yield reached under laboratory extraction 2.6% (w/fw) while under field steam distillation was 2.3%. The name of this synthetic variety is L. angustifolia var. etherio and the major essential oil compounds are linalool 26.9% and linalyl acetate with 22.8%. L. angustifolia var. etherio was reproduced by tissue culture and 2 ha of this variety are cultivated for 6 years now. The variety showed high transplantation degree, high adaptation, plant viability, rich flower production and high essential oil yield.
    Industrial Crops and Products 09/2010; 32(2-32):77-82. DOI:10.1016/j.indcrop.2010.03.004 · 2.84 Impact Factor
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    • "In midday and afternoon higher amounts of esters were observed whilst alcohols are reduced. The average compounds composition from this study supports previous work done before on Lavandula angustifolia essential oil [42]. Boira and Blanquer reported 1496 that no significant differences between individual determinations of samples belonging to the same locality have been observed [18]. "
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    ABSTRACT: The world demand for lavender essential oil is still in-creasing. It is estimated that over two hundred thousands hectares are being cultivated in Europe and the quality of produced essential oil is important especially for medici-nal and pharmaceutical uses as well as for aromatherapy. We tested and evaluated the quantity and the quality of essential oil produced by one lavender genotype, Lavan-dula angustifolia var etherio, which is well adapted in Greece region, in two different experimental sites (Kato Sholari and Kilkis). The diurnal essential oil yield and oil composition were also tested. The genotype presented an excellent transplantation degree and high survival percent-age in the field. Small differences were recorded in produc-tion of oil between the experimental sites (for Kato Scho-lari was 2.67 ±0.12% and for Kilkis region 2.54 ±0.13%). Differences were recorded in essential oil composition be-tween the experimental sites. The main compounds were linalyl acetate (30.62%), linalool (29.56%), 1,8-cineole (5.18%) and camphor (4.03%) for Kato Sholari. The main compounds for Kilkis were linalyl acetate (26.92%), lina-lool (16.78%), 1,8-cineole (15.55%) and camphor (7.41%). Diurnal differences in oil yield were not observed. In con-trast the major compounds percentage showed differences. The high content of linalyl acetate and linalool and low con-tent of 1,8-cineole and camphor for Kato Scholari resulted in a very pleasant and delightful aroma. The selection of a field for lavender cultivation in a big scale should take into consideration the local conditions. Calcareous, well drain-age light substrates are suggested as the most suitable for lavender oil production. It is also concluded from this study that the best time for lavender harvesting is after midday and during afternoon where the linalyl acetate is higher.
    Fresenius Environmental Bulletin 07/2010; 19:1491-98. · 0.53 Impact Factor
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    • "Carbofuran PDMS 100 lm, 7 lm L HPLC–DAD Lopez-Blanco et al., 2002 Geosmin, metylosorbenol PDMS–DVB (blue) L, HS GC–MS Watson et al., 2000 Aldehydes PDMS–DVB 65 um HS GC–ECD Cancho et al., 2002 Alcohols Whiskey Aroma compounds PDMS–DVB 65 lm, CAR–PDMS 75 lm, PA 85 lm HS,L GC–MS Fitzgerald et al., 2000 Wine Aroma compounds PDMS 100 lm, PA 85 lm HS, L GC–MS "
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    ABSTRACT: Solid-phase microextraction (SPME) is a modern, solvent-free sample preparation technique, commonly used in trace analysis. This technique has been developed to combine sampling and sample preparation in one step. This paper reviews selected theoretical and practical aspects of the SPME method used for the isolation and preconcentration of impurities, food constituents, additives and flavour compounds in food samples. The main parameters affecting the extraction effectiveness are discussed and exemplified by selected chromatograms. The review is intended for readers who are either new to the field of SPME or its use in food analysis and many examples of its application for different food matrices are listed.
    International Journal of Food Science & Technology 07/2004; 39(7):703 - 717. DOI:10.1111/j.1365-2621.2004.00839.x · 1.35 Impact Factor
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