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Sources, of essential oils

El-Sawi, S.A. and Mohamed, M.A. (2002) Cumin herb as a new source of essential oils and its response to foliar spray with some micro-elements. Food Chemistry 77(1), 75-80. [Pg.225]

The well-known caraway Carum carvi) seems to be an essential oil bearing species of relatively low variability concerning the oil constituents. Caraway is believed to have been cultivated and consumed in Europe longer than any other spice species (Rosengarten, 1969). Nowadays, it is mainly known as a spice and source of essential oil of excellent antimicrobial properties but the spasmolytic and cholagogue effects justify its use in phytotherapy, too. In the oil of caraway, the main components 5(+) carvone and R(+) limonene are absolutely the dominating ones, and this is observable in each analysis (Table 4.1). Their ratio in the oil is above 90%, most frequently above 95%. Variability is manifested most frequently only in their proportions compared to each other. Minor constituents have rarely been identi ed and mentioned. The constituents are almost all monoterpenes with the only sesquiterpene p-caryophyllene and some phenolic compounds. Characteristically, several minor compounds are derivatives of carvone and only rarely detected in other essential oil species. [Pg.89]

Essential oils, as products of distillation, are mixtures of mainly low-molecular-weight chemical substances. Sources of essential oils include components (e.g., pulp, bark, peel, leaf, berry, blossom) of fruits, vegetables, spices, and other plants. Essential oils are prepared from food and nonfood sources. Many of the approximately 100 essential oils used as avoring ingredients in food are derived directly from food (i.e., lemon oil, basil oil, and cardamom oil) far fewer are extracts from plants that are not normally consumed as food (e.g., cedar leaf oil or balsam r oil). [Pg.231]


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See also in sourсe #XX -- [ Pg.39 ]




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