Please use this identifier to cite or link to this item: http://hdl.handle.net/10321/1445
Title: The chemical composition of leaf essential oils of Psidium guajava L. (white and pink fruit forms) from South Africa
Authors: Chalannavar, Raju K. 
Venugopala, Katharigatta Narayanaswamy 
Baijnath, Himansu 
Odhav, Bharti 
Keywords: P. guajava (white and pink fruit);Essential oil;Caryophyllene oxide
Issue Date: 23-Feb-2015
Publisher: Taylor and Francis
Source: Chalannavar, 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, 1293-1302
Abstract: The 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.
URI: http://hdl.handle.net/10321/1445
ISSN: 0976-5026
Appears in Collections:Research Publications (Applied Sciences)

Files in This Item:
File Description SizeFormat 
Chalannavar2_JnlOfEssentialOilBearingPlants_17_6.pdf220.48 kBAdobe PDFThumbnail
View/Open
Show full item record

Page view(s)

177
checked on May 19, 2019

Download(s)

188
checked on May 19, 2019

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.