Please use this identifier to cite or link to this item: http://hdl.handle.net/10321/1445
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dc.contributor.authorChalannavar, Raju K.
dc.contributor.authorVenugopala, Katharigatta Narayanaswamy
dc.contributor.authorBaijnath, Himansu
dc.contributor.authorOdhav, Bharti
dc.date.accessioned2016-04-04T05:21:45Z
dc.date.available2016-04-04T05:21:45Z
dc.date.issued2015-02-23
dc.identifier.citationChalannavar, R.K.; Venugopala, K.N.; Baijnath, H. & Odhav, B. 2014. The chemical composition of leaf essential oils of Psidium guajava L. (white and pink fruit forms) from South Africa, Journal of Essential Oil Bearing Plants, 17:6, 1293-1302en_US
dc.identifier.issn0976-5026
dc.identifier.urihttp://hdl.handle.net/10321/1445
dc.description.abstractThe leaf oils of Psidium guajava (white fruit) and Psidium guajava (pink fruit) collected in KwaZulu-Natal province of South Africa has been examined by Gas chromatography-Mass spectrometry (GC-MS), and the apparent concentrations were determined by gas chromatography with a flame ionization detector. A total of twenty compounds of 88.9 % from white fruit and forty eight compounds representing 97.5 % from pink fruit of the oils were identified. P. guajava (white fruit) produced oil that was much richer in hydrocarbons (38.8 %), sesquiterpenes hydrocarbons (24.0 %), oxygenated sesquiterpenes (19.1 %) and alcohol (6.8 %). The major constituents of the essential oil were caryophyllene oxide (14.0 %), caryophyllene (13.9 %), 1H-cycloprop[e]azulene (11.6 %), adamantane (9.4 %), 3,7,11-trimethyl-1,6,10-dodecatrien-3-ol (6.8 %), α-cubebene (6.7 %), 1,2,3,4-tetrahydronaphthalene (3.9 %), β-humulene (3.5 %), 1,2,4a,5,6,8a-hexahydronaphthalene (3.2 %) and α-caryophyllene (3.0 %). The leaf oil of P. guajava (pink fruit) contained a mixture of hydrocarbons (30.5 %), sesquiterpene hydrocarbons (25.4 %), alcohol (24.4 %) and oxygenated sesquiterpenes (15.0 %). The major constituents of the essential oil were caryophyllene oxide (13.0 %), tetracyclo[6.3.2.0(2,5).0(1,8)]tridecan-9-ol (12.9 %), caryophyllene (9.5 %), 3,7,11-trimethyl-1,6,10-dodecatrien-3-ol (9.5 %), 1H-cycloprop[e]azulene (8.1 %), Z-3-hexadecen-7-yne (4.6 %) and eudesma-4(14),11-diene (4.1 %). High concentration of caryophyllene oxide and caryophyllene in both the oils suggests its usefulness as natural preservatives in the food industry. The terpenic and ester compounds could contribute to the unique flavor of P. guajava leaves.en_US
dc.format.extent11 pen_US
dc.language.isoenen_US
dc.publisherTaylor and Francisen_US
dc.relation.ispartofJournal of essential oil-bearing plants (Online)-
dc.subjectP. guajava (white and pink fruit)en_US
dc.subjectEssential oilen_US
dc.subjectCaryophyllene oxideen_US
dc.titleThe chemical composition of leaf essential oils of Psidium guajava L. (white and pink fruit forms) from South Africaen_US
dc.typeArticleen_US
dc.dut-rims.pubnumDUT-004857en_US
item.grantfulltextopen-
item.languageiso639-1other-
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