Essential oil composition of Pterospartum tridentatum grown in Portugal

A. Clara Grosso; Monya M. Costa; Luisa Ganço; Ana L. Pereira; Generosa Teixeira; José M.G. Lavado; Anna Cristina Figueiredo; José G. Barroso; Luis G. Pedro

doi:10.1016/j.foodchem.2006.06.049

Essential oil composition of Pterospartum tridentatum grown in Portugal

A. Clara Grosso, Monya M. Costa, Luisa Ganço, Ana L. Pereira, Generosa Teixeira, José M.G. Lavado, Anna Cristina Figueiredo, José G. Barroso, Luis G. Pedro

Research output: Contribution to journal › Article › peer-review

19 Citations (Scopus)

Abstract

The essential oils, isolated by hydrodistillation and distillation-extraction, from the aerial parts of different populations of Pterospartum tridentatum collected during the flowering phase, at different locations in Portugal, were analysed by GC and GC-MS. All the P. tridentatum populations studied afforded a yellowish oil in a yield <0.05% (v/w). cis-Theaspirane (2-14%), trans-theaspirane (2-17%) and octen-3-ol (2-37%) were, in variable amounts, the dominant components of the oils. Cluster analysis of the essential oil compositions from the nine populations studied, confirmed a major chemical variability.

Original language	English
Pages (from-to)	1083-1088
Number of pages	6
Journal	Food Chemistry
Volume	102
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2006.06.049
Publication status	Published - 2007
Externally published	Yes

Keywords

Essential oil
Fabaceae
GC
GC-MS
Leguminosae
Pterospartum tridentatum L. Willk.
Theaspiranes

Access to Document

10.1016/j.foodchem.2006.06.049

Cite this

@article{5b3e27d745f049caa60240ef7cc9500f,

title = "Essential oil composition of Pterospartum tridentatum grown in Portugal",

abstract = "The essential oils, isolated by hydrodistillation and distillation-extraction, from the aerial parts of different populations of Pterospartum tridentatum collected during the flowering phase, at different locations in Portugal, were analysed by GC and GC-MS. All the P. tridentatum populations studied afforded a yellowish oil in a yield <0.05% (v/w). cis-Theaspirane (2-14%), trans-theaspirane (2-17%) and octen-3-ol (2-37%) were, in variable amounts, the dominant components of the oils. Cluster analysis of the essential oil compositions from the nine populations studied, confirmed a major chemical variability.",

keywords = "Essential oil, Fabaceae, GC, GC-MS, Leguminosae, Pterospartum tridentatum L. Willk., Theaspiranes",

author = "{Clara Grosso}, A. and Costa, {Monya M.} and Luisa Gan{\c c}o and Pereira, {Ana L.} and Generosa Teixeira and Lavado, {Jos{\'e} M.G.} and Figueiredo, {Anna Cristina} and Barroso, {Jos{\'e} G.} and Pedro, {Luis G.}",

year = "2007",

doi = "10.1016/j.foodchem.2006.06.049",

language = "English",

volume = "102",

pages = "1083--1088",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier Ltd.",

number = "4",

}

TY - JOUR

T1 - Essential oil composition of Pterospartum tridentatum grown in Portugal

AU - Clara Grosso, A.

AU - Costa, Monya M.

AU - Ganço, Luisa

AU - Pereira, Ana L.

AU - Teixeira, Generosa

AU - Lavado, José M.G.

AU - Figueiredo, Anna Cristina

AU - Barroso, José G.

AU - Pedro, Luis G.

PY - 2007

Y1 - 2007

N2 - The essential oils, isolated by hydrodistillation and distillation-extraction, from the aerial parts of different populations of Pterospartum tridentatum collected during the flowering phase, at different locations in Portugal, were analysed by GC and GC-MS. All the P. tridentatum populations studied afforded a yellowish oil in a yield <0.05% (v/w). cis-Theaspirane (2-14%), trans-theaspirane (2-17%) and octen-3-ol (2-37%) were, in variable amounts, the dominant components of the oils. Cluster analysis of the essential oil compositions from the nine populations studied, confirmed a major chemical variability.

AB - The essential oils, isolated by hydrodistillation and distillation-extraction, from the aerial parts of different populations of Pterospartum tridentatum collected during the flowering phase, at different locations in Portugal, were analysed by GC and GC-MS. All the P. tridentatum populations studied afforded a yellowish oil in a yield <0.05% (v/w). cis-Theaspirane (2-14%), trans-theaspirane (2-17%) and octen-3-ol (2-37%) were, in variable amounts, the dominant components of the oils. Cluster analysis of the essential oil compositions from the nine populations studied, confirmed a major chemical variability.

KW - Essential oil

KW - Fabaceae

KW - GC

KW - GC-MS

KW - Leguminosae

KW - Pterospartum tridentatum L. Willk.

KW - Theaspiranes

UR - http://www.scopus.com/inward/record.url?scp=33846587539&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2006.06.049

DO - 10.1016/j.foodchem.2006.06.049

M3 - Article

AN - SCOPUS:33846587539

SN - 0308-8146

VL - 102

SP - 1083

EP - 1088

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -

Essential oil composition of Pterospartum tridentatum grown in Portugal

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this