Comparison of chemical composition of the essential oil of Laurus nobilis L. leaves and fruits from different regions of Hatay, Turkey.
ABSTRACT The essential oils of the leaves and fruits from bay (Laurus nobilis L.) grown in Antakya, Yayladagi and Samandagi were isolated by solvent extraction and analysed by capillary gas chromatography (GC), gas chromatography and mass spectrometry (GC/MS). In Antakya, Yayladagi and Samandagi the chemical compositions of the fruits and leaves were similar according to qualitative and quantitative analysis. Although in both fruits and leaves the major component was found to be 1.8-Cineole a concentration of about 50% compared with essential oils. The composition of the essential oil from the leaves has high content of 1.8-Cineole, Sabinene and alpha-Terpinyl acetate, but a low content of a-Pinene, alpha-Phellandrene and trans-/beta-osimen. 1.8-Cineole was found major component of the leaves essential oil collected from Samandagi (59.94%) which is sea coast of region. Interestingly alpha-Pinene, beta-Pinene, alpha-Phellandrene, 1.8-Cineole and trans-beta-osimen were found the major components of fruits of Laurus nobilis L. harvested from Antakya, Yayladagi and Samandagi Trans-beta-osimen was detected as the major component of fruits essential oil collected again from Samandagi (28.35%)
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ABSTRACT: The aim of this study was to evaluate the antimicrobial and antioxidant activity of the essential oil (EO) extracted from the leaves of Laurus nobilis L. The oil was analyzed by gas chromatography and mass spectrometry (GC-MS). Twenty seven components were identified, representing 96.6 % of the EO. The main compounds identified were 1,8-cineole (51.8 %), α-terpinyl acetate (11.2 %), and sabinene (10.1 %). The oil was screened for possible antioxidant activity using two complementary test systems: DPPH (2,2- diphenylpicrylhydrazyl) free radical-scavenging and the β-carotene/linoleic acid assay. Both of these in vitro methods showed that the EO was a less powerful reducing agent than the well-known synthetic antioxidants, butylated hydroxytoluene and ascorbic acid. Also, the antimicrobial activity of the EO was tested against a panel of food-spoiling bacteria and one yeast strain. The minimum inhibitory concentration values for microorganisms that were sensitive to L. nobilis EO ranged from 125-2000 µg/mL.Journal of essential oil-bearing plants JEOP 05/2013; 16(1):108-116. DOI:10.1080/0972060X.2013.764158 · 0.19 Impact Factor
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ABSTRACT: Essential oils have increasing importance in flavour and fragrance industries. They are obtained by distillation techniques. In order to produce an oil with market potential its optimum production parameters have to be well known prior to its commercial production. Determination of the steam distillation parameters of commercially available Laurel leaves oil in pilot plant scale is described. The effect of steam rate and processing time play a major role in distillation of essential oils. Distillation speed was high in the beginning of the process, then gradually reduced as the distillation proceeded. The main component of the oil of Laurel leaf oil was 1,8-cineole accumulating significantly in the early fractions.