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Musa Özcan,Jean-Claude Chalchat 한국식품영양과학회 2005 Journal of medicinal food Vol.8 No.3
The essential oil components of Laurus nobilisgathered from seven different locations of Turkey were iden-tified by gas chromatography/mass spectrometry. The oil yields on a dry weight basis ranged between 1.4% to 2.6%. The ma-jor component was 1,8-cineole (51.7368.48%); other predominant components were .-terpinyl acetate (4.049.87%), sabinene(4.447.75%), .-pinene (2.934.89%), .-pinene (2.583.91%), terpinene-4-ol (1.333.24%), and .-terpineol (0.953.05%).Minor qualitative and major quantitative variations of some compounds were determined with respect to localities of collec-tion. As a result, the 1,8-cineole content of these oils was significantly higher than those of other constituents of L. nobilis.Laurel is usually considered as the natural source of this compound, used in the flavor and fragrance industry.
Composition of the Essential Oil of Helichrysum chasmolycicum Growing Wild in Turkey
M.M. Ozcan,J.C. Chalchat 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.2
The chemical compositions of the essential oil obtained from the aerial parts of Helichrysum chasmolycicumwere analyzed by gas chromatography and gas chromatography-mass spectrometry. From the 57 identified constituents, rep-resenting 66.55% of the oil, the main constituents of the oil were .-caryophyllene (27.6%), .-selinene (8.9%), .-selinene(8.4%), caryophyllene oxide (7.3%), and carvacrol (2.4%). The essential oil was almost totally characterized by sesquiterpenehydrocarbons such as .-caryophyllene and .- and .-selinene.
Mehmet Musa Ozcan,Jean-Claude Chalchat,Derya Arslan,Ayse Ates,Ahmet Unver 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.4
The chemical composition of the flower and unripe and ripe fruits from fennel (bitter) (Foeniculum vulgaressp. piperitum) has been examined by gas chromatography and gas chromatography-mass spectrometry. The main identifiedcomponents of the flower and unripe and ripe fruit oils were estragole (53.08%, 56.11%, and 61.08%), fenchone (13.53%,19.18%, and 23.46%), and .-phellandrene (5.77%, 3.30%, and 0.72%), respectively. Minor qualitative and major quantita-tive variations for some compounds of essential oils were determined with respect to the different parts of F. vulgare. Theoils exerted varying levels of antifungal effects on the experimental mycelial growth of Alternaria alternata, Fusarium oxy-sporum, and Rhizoctonia solani. The 40 ppm concentrations of fennel oils showed inhibitory effect against mycelial growthof A. alternaria, whereas 10 ppm levels were ineffective. The analyses show that fennel oils exhibited different degrees offungistatic activity depending on the doses.