Essential oil composition of the turpentine tree (Pistacia terebinthus L.) fruits growing wild in Turkey

Basit Öğe Kaydı
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorTzakou, Olga
dc.contributor.authorCouladis, Maria
dc.date.accessioned2020-03-26T17:38:34Z
dc.date.available2020-03-26T17:38:34Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractConstituents of essential oils from fruit samples of the turpentine tree (Pistacia terebinthus L) collected from fifteen different localities of Turkey on August 2001 were identified by GC-MS. Twenty-eight compounds representing 92.3-100.0% of turpentine fruit oils were identified. The oil yields varied between 0.06% and 0.16%. The highest yield of oil was obtained from fruits of Antalya origin (Akbas-Serik) (0.16%). alpha-Pinene (51.3%), limonene (39.0%), p-cymen-8-ol (40.0%) and caryophyllene oxide (51.0%) were found as major components for different localities in Turkey. The predominant constituents in most samples were alpha-pinene (9.5-51.3%), limonene (tr-39.0%) and caryophyllene oxide (tr-51.5). Except for one collection (Manavgat-Antalya), which contained spathulenol (20.7%) and p-cymen-8-ol (40.0%), all the other samples yielded oils rich in a-pinene and limonene. P-Caryophyllene oxide is the most abundant compound in Hisaronu (izmir), Alanya (Antalya) and Yayladag (Hatay) oils. Results confirm the effect of locality on the oil content and composition. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY)Selcuk Universityen_US
dc.description.sponsorshipThis work was supported by Selcuk University Scientific Research Project (S.U.-BAP, Konya-TURKEY).en_US
dc.identifier.doi10.1016/j.foodchem.2008.08.094en_US
dc.identifier.endpage285en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage282en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2008.08.094
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23518
dc.identifier.volume114en_US
dc.identifier.wosWOS:000263216000040en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTurpentineen_US
dc.subjectPistacia terebinthusen_US
dc.subjectEssential oilsen_US
dc.subjectLocationsen_US
dc.subjectalpha-Pineneen_US
dc.subjectlimoneneen_US
dc.titleEssential oil composition of the turpentine tree (Pistacia terebinthus L.) fruits growing wild in Turkeyen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu