Comparison of the characterisation of the fruit-like aroma of Teucrium flavum L. subsp flavum by hydrodistillation and solid-phase micro-extraction

Journal of the Science of Food and Agriculture

Volumn 89, Issue 14, 2009, Pages 2505-2518

  Maggi, Filippo ^a   Bílek, Tomas ^b   Cristalli, Gloria ^a   Papa, Fabrizio ^a   Sagratini, Gianni ^a   Vittori, Sauro ^a  

^a UNIVERSITY OF CAMERINO   (Italy)

^b CHARLES UNIVERSITY   (Czech Republic)

Author keywords

Essential oil; GC FID; GC MS; Lamiaceae; SPME; Teucrium flavum subsp. flavum

Indexed keywords

LAMIACEAE; MAGNOLIOPHYTA; MALUS X DOMESTICA; TEUCRIUM; TEUCRIUM FLAVUM;

EID: 70350059099     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3757     Document Type: Article

References (29)

1. Tutin TG and Wood D, Teucrium L. in Flora Europaea, ed. by Tutin TG, Heywood VH, Burges NA, Moore DM, Valentine DH, Walters SM, et al, Cambridge University Press, Cambridge, Vol. 3, pp. 129-135 (1972).
2. Conti F, Abbate G, Alessandrini A and Blasi C, An Annotated Check list of the Italian Vascular Flora. Palombi Press, Rome, pp. 173-174 (2005).
3. Sanna C, Ballero M and Maxia A, Le piante medicinali utilizzate contro le patologie epidermiche in Ogliastra (Sardegna centro-orientale). Atti Soc Tosc Sci Nat Mem Serie B 113:73-82 (2006).
4. Savona G, Paternostro MP, Piozzi F, Hanson JR, Hitchcock PB and Thomas SA, The structure of teuflin, a diterpenoid from Teucrium flavum; x-ray crystallographic and spectroscopic determination. J Chem Soc Perkin Trans I7:1915-1917 (1979).
5. Savona G, Paternostro MP, Piozzi F, Hanson JR, Hitchcock PB and Thomas SA, Teuflidin, A Norclerodane Diterpenoid from Teucrium flavum. J Chem Soc Perkin Trans I:1080-1083 (1978).
6. Barrachina MD, Bello R, Martinez-Cuesta MA, Esplugues J and Primo-Yúfera E, Antiinflammatoryactivityandeffectsonisolatedsmooth muscle of extracts from different Teucrium species. Phytother Res 9:368-371 (1995).
7. Bello R, Barrachina MD, Martinez-Cuesta MA, Esplugues J and Primo-Yúfera E, Evaluation of the acute toxicity, analgesic and CNS activities of different species of Teucrium genus. Phytother Res 9:277-280 (1995).
8. Calatayud S, Bello R, Beltran B, Primo-Yúfera E and Esplugues J, Cardiovascular effects of the methanol and dichloromethanol extracts from Teucrium flavum L. Phytother Res 12:68-69 (1998).
9. Dall'Acqua S, Cervellati R, Loi MC and Innocenti G, Evaluationofin vitro antioxidant properties of some traditional Sardinian medicinal plants: Investigation of the high antioxidant capacity of Rubus ulmifolius. Food Chem 106:745-749 (2008).
10. Maccioni S, Baldini R, Tebano M, Cioni PL and Flamini G, Essential oil of Teucrium scorodonia L. ssp. scorodonia from Italy. Food Chem 104:1393-1395 (2007).
11. Baher ZF and Mirza M, Volatile constituentsof Teucriumflavum L. from Iran. J Essent Oil Res 15:106-107 (2003).
12. Kovacevic NN, Lakusic BS and Ristic MS, Composition of the essential oils of seven Teucrium species from Serbia and Montenegro. J Essent Oil Res 13:163-165 (2001).
13. Bellomaria B, Arnold N and Valentini G, Essential oil of Teucriumflavum subsp. hellenicum from Greece. J Essent Oil Res 10:131-133 (1998).
14. Menichini F, Conforti F, Rigano D, Formisano C, Piozzi F and Senatore F, Phytochemical composition, anti-inflammatory and antitumor activities of four Teucrium essential oils from Greece. Food Chem 115:679-686 (2009).
15. Bini Maleci L, Pinetti A and Servettaz O, Micromorphological and phytochemical characters of the two subspecies of Teucriumflavum (Labiatae) from the Italian flora. Flora 190:237-242 (1995).
16. Adams RP, Identification of Essential Oil Components by Gas Chromatography/mass Spectrometry. 4th edn. Allured, Carol Stream, IL (2007).
17. NIST 05, Mass Spectral Library (NIST/EPA/NIH). National Institute of Standards and Technology, Gaithersburg (2005).
18. Giampieri L, Bucchini A, Fraternale D, Cara P, Ricci D, Epifano F, et al, Chemical composition and antioxidant activity of the essential oil of Teucrium massiliense L. J Essent Oil Res 20:446-449 (2008).
19. Murray KE, Huelin FE and Davenport JB, Occurrence of farnesene in the natural coating of apples. Nature 204:80 (1964).
20. Versini G, Franco MA, Moser S, Barchetti P and Manca G, Characterisation of apple distillates from native varieties of Sardinia island and comparison with other Italian products. Food Chem 113:1176-1183 (2009).
21. Murray KE, "-Farnesene: Isolation from the natural coating of apples". Aust J Chem 22:197-204 (1969).
22. Ziegler E and Ziegler H, Flavouring: Production, Composition, Applications and Regulations. Wiley-VCH, Weinheim, p. 369 (1998).
23. Mookherjee BD, Trenkle RW, Chant BJ, Ouwerkerk AV, Kamath V and Mussinan CJ, Use of isomeric farnesene product-by-process for augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, medicinal products and toothpastes. US Patent 4446125 (1984).
24. Bini Maleci L, Pinetti A and Servettaz O, Micromorphological and Phytochemical Research on Teucrium massiliense L. in Advances in Labiate Science, ed. by Harley RM and Reynolds T, Royal Botanic Gardens, Kew, pp. 349-355 (1992).
25. Kanasawud P and Crouzet JC, Mechanism of formation of volatile compounds by thermal degradation of carotenoids in aqueous medium. J Agric Food Chem 38:1238-1242 (1990).
26. Gunata YZ, Bayonove CL, Baumes RL and Cordonnier RE, The aroma of grapes. I. Extraction and determination of free and glycosodically bound fractions of some grape aroma components. J Chromatogr 331:83-90 (1985).
27. Ferreira ACS, Monteiro J, Oliveira C and de Pinho PG, Study of major aromatic compounds in port wines from carotenoid degradation. Food Chem 110:83-87 (2008).
28. Maggi F, Bílek T, Lucarini D, Papa F, Sagratini G and Vittori S, Melittis melissophyllum L. subsp. melissophyllum (Lamiaceae) from central Italy: A new source of a mushroom-like flavor. Food Chem 113:216-221 (2009).
29. Young JC, Chu CLG, Lu XW and Zhu HH, Ester variability in apple varieties as determined by solid-phase microextraction and gas chromatography-mass spectrometry. J Agric Food Chem 52:8086-8093 (2004).