Chemical composition of essential oils of three Pistacia cultivars in Khorasan Razavi, Iran – IJAAR

Pistacia,Rahele Zhiani, Marjan Moradi, Fatemeh Abedi

Department of Chemistry, Faculty of Sciences, Neyshabur branch, Islamic Azad University, Neyshabur, Iran

Department of Chemistry, Faculty of Sciences, Khorasan Razavi Science and Research Branch, Islamic Azad University, Neyshabur, Iran

Key words: Pistacia species, analysis, GC-MS, constituents, Kovats’ indices.

Abstract

The essential oil from leaves of Pistacia lentiscus L., an aromatic member of three Pistacia (Pistacia Vera L.) cultivars, including Kalle Ghoochi, Akbari, and Sefid that were analyzed by GC-MS. These Pistacia species have been collected from Khorasan Razavi, Iran. Constituents were identified by their mass spectra and Kovats’ indices. Pistacia1,8-cineole, α-pinene, β-pinene, β-thujene, and limonene were found to be the major constituents.

Get the original articles in Source: Volume 4, Number 2, February 2014 – IJAAR

Journal Name: International Journal of Agronomy and Agricultural Research (IJAAR)

Published By: International Network for Natural Sciences

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