Extract 1,8-cineol

The curry leaf plant is highly valued for its characteristic aroma and medicinal value (Philip, 1981). A number of leaf essential oil constituents and carbazole alkaloids have been extracted from the plant (Mallavarapu et al., 1999). There are a large number of oxygenated mono- and sesquiterpenes present, e.g. c/s-ocimene (34.1%), a-pinene (19.1%), y-terpinene (6.7%) and P-caryophyllene (9.5%), which appear to be responsible for the intense odour associated with the stalk and flower parts of curry leaves (Onayade and Adebajo, 2000). In fresh bay leaves, 1, 8-cineole is the major component, together with a-terpinyl acetate, sabinene, a-pinene, P-pinene, P-elemene, a-terpineol, linalool and eugenol (Kilic et al., 2004). 

The volatile oil composition of cardamom seeds using supercritical C02 extraction shows the main components as follows a-terpinylacetate,42.3% l,8-cineole,21.4% linalyl acetate, 8.2% limonene, 5.6% and linalool, 5.4%. The extract obtained using... 

A comparison of both the SFME method and hydrodistillation (HD), indicating the difference in the yields of the two major aromatic components, e.g. 1,8-cineole and a-terpinyl acetate, is shown in Table 3.10. Experiment 1 corresponds to the shortest extraction time, 23 min, the lowest irradiation power, 190 W and the lowest moisture content, while Experiment 8 consists of the longest extraction time, the highest irradiation power (340 W) and the highest moisture content (62%). In comparison, HD is... 

The seed oil in A. subulatum has been the subject of several investigations. Nigam and Purohit (1960) obtained 2.5% oil from the seeds and fractionated the oil into different cineole-rich fractions. Lawrence (1970) separated the components of the oil by preparative gas chromatography, identified them by their IR spectra and retention data and found the major component, 1,8-cineole, in 74%. Patra et al. (1982) studied the oil by packed column GC and reported that its major components were sabinene (9.1%), y-terpinene (16.2%) and 1,8-cineole (63.3%). In another study, Gupta et al. (1984) analysed oils derived from different strains of A. subulatum growing wild in Sikkim and found the 1,8-cineole content varied from 77 to 89%. The oil and volatile concentrate produced by liquid carbon dioxide extraction of A. subulatum were compared by Kaur et al. (1993). 

Essential oils from laurel were evaluated for fumigant toxicity against all developmental stages of the confused flour beetle (Tribolium confusum). GC-MS analysis showed that 1,8-cineole was the major component of the essential oils. The vapours of laurel essential oil were toxic to all the stages of T. confusum (Isikber et al., 2006). Repellency and toxicity of essential oil from L. nobilis (Lauraceae) against the rust-red flour beetle T. castaneum Herbst) were also reported by Andronikashvili and Reichmuth (2003). The toxicity of ethanol extracts from L. nobilis on the large diamondback moth, Plutella xylos-tella, was 55% (Erturk et al., 2004). 

The behavioural responses of adult female western flower thrips, Frankliniella occidentalis, to volatiles from meadowsweet (Filipendula ulmaria), bay laurel and sage (Salvia officinalis) were investigated in laboratory bioassays by Chermenskaya et al. (2001). Volatiles collected by entrainment of a solvent extract of F. ulmaria were more attractive than was the original extract. F. occidentalis also was attracted significantly to volatiles from L. nobilis and S. officinalis. Analysis by gas chromatography and mass spectrometry identified 1,8-cineole (euca-lyptol) as one of the main volatile components of all three plant species. In coupled... 

The rosemary extracts were collected as separate samples succesively in time. Each of them was analysed separatively and the results are listed in Table 4. The concentrations of a-pinene, champhene, p-cimene and limonene decreased with extraction time, while that of the oxygeneted derivatives (cineol, linalool, camphor, bomeol and verbenon) increased significantly. 

Both an aqueous phase and an oily phase (including waxes and essential oils) were extracted from the herbs. These were collected separately as described in the next section. The essential oils in the oily extract were camphor, verbenone, P-myrcene, 1,8 cineole and limonene for Rosemary and thymol, geraniol and geranyl acetate,carvocrol and borneol for Thyme. 

Tardy Bull. Soc. Chim. 1902, (3) 27, 987) has examined an oil extracted from the fruit with petroleum ether and distilled in vacuo this contained a small amount of eugenol, cineole and safrole, with some... 

CIC Ethyl butyrate contribute to the fruity, estery note linalool, alpha-terpineol, citronellol and damascenone support the floral, fruity ripe character and 1,8-cineol imparts the freshness. 4-methoxy-2-methyl-2-mercapto butane is responsible for typical catty sulphurous black currant note. Extracts of the black currant buds are more green, herbaceous but they also contain the sulphurous CIC. A similar note, 8-mercapto-p-menthan-3-one has been identified in buchu oil and is often used to imitate the catty black currant aspect. 

Figure 4.8. The GC/MS-EI (70eV) SCAN mode chromatogram of compounds formed by acid hydrolysis of a Raboso grape skins extract. Peak 1. frans-furanlinalool oxide peak 2. cfs-furanlinalool oxide I.S.l, internal standard (1-octanol) peak 3. (Z)-ocimenol peak 4. ( )-ocimenol peak 5. a-terpineol I.S.2, internal standard (1-decanol) peak 6. 2-exo-hydroxy-l,8-cineol peak 7. benzyl alcohol peak 8. P-phenylethanol peak 9. actinidols A peak 10. actinidols B peak 11. endiol peak 12. eugenol peak 13. vinylguaiacol peak 14. p-menthenediol I peak 15. 3-hydroxy-P-damascone peak 16. vanillin peak 17. methyl vanillate peak 18. 3-oxo-a-ionol peak 19. 3-hydroxy-7,8-dihydro-P-ionol peak 20. homovanillic alcohol peak 21. vomifoliol.

Microbial Transformation Products from 1,8-Cineole. The culture broth of A. niger cultured in the presence of 1,8-cineole (16, 1.5 g/1) for 7 days was extracted with ether. Gas chromatographic (GC) analysis of the extract revealed the formation of five products from 16. After the isolation of each products by column chromatography, 2-en 7o-hydroxycineole (17), 3-en 7o-hydroxycineole (20), 3-exo-hydroxycineole (21), 2-oxocineole (19) and 3-oxocineole (22) were identified from the interpretation of physico-chemical data (Figures 10 and 11) (18). All compounds were isolated as racemates. 

B With AS reagent, the DCM-extract (1) and commercial oil (la) show a similar terpene pattern of brown and violet zones in the Rf range 0.45 up to the solvent front sesquiterpene hydrocarbons (violet/ffont), ester zones (brown R, 0.75), 1,8-cineole (red-violet/ T4). A different TLC pattern of 1 and la is found in the lower R, range due to pungent principles, present only in the DCM extract (1) and e.g. terpene alcohols (T3/borneol) in (la). 

Terpenes and terpenoid compounds do not play a major role. Only linalool was detected by GC-0 (no. 8). Most of the terpenes identified by GC-MS were odorless at the concentration present in the aroma extract, i.e. a- and p-piiiene, sabinene, 3-carene, menthol, p-ierpitieol. cineol, anethol, p-terpinyl acetate, l-/i-... 

Myrtaceae (myrtle), and Rutaceae (citrus) plant families. Table 1 provides examples of a few of the better known essential oils, the plants from which they are derived, and the major constituents found in each of these oils. It is important to note that the composition of these oils can vary dramatically, even within species. Factors impacting the composition include the part of the plant from which the oil is extracted (i.e., leaf tissue, fruits, stem, etc.), the phenological state of the plant, the season, the climate, the soil type, and other factors. As an example, rosemary oil collected from plants in two areas of Italy were demonstrated to vary widely in the concentrations of two major constituents, 1,8-cineole (7% to 55%) and a-pinene (11% to 30%) [6]. Such variation is not uncommon and has also been described for the oils derived from Ocimum basilicum [7] and Myrtus communis [8]. 

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