Chemical Composition of the Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin

K. Hcini; J.A. Sotomayor; M.J. Jordan; S. Bouzid

doi:10.14233/ajchem.2013.13506

Issue

Vol. 25 No. 5 (2013): Vol 25 Issue 5

Issue Published : November 26, 2012

This work is licensed under a Creative Commons Attribution 4.0 International License.

Chemical Composition of the Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin

https://doi.org/10.14233/ajchem.2013.13506

K. Hcini

Département des Sciences Biologiques, Campus Universitaire, Faculté des Sciences de Tunis, 2092 El-Manar II, Tunis, Tunisia

J.A. Sotomayor

Departamento de Recursos Naturales y Desarrollo Rural, Laboratory of Aromatic and Medicinal Plants, Instituto Murciano de Investigacióny Desarrollo Agrario y Alimentario (IMIDA), C/ Mayor, s/n La Alberca, 30150 Murcia, Spain

M.J. Jordan

S. Bouzid

Département des Sciences Biologiques, Campus Universitaire, Faculté des Sciences de Tunis, 2092 El-Manar II, Tunis, Tunisia

Corresponding Author(s) : K. Hcini

hcinikheiria@yahoo.fr

Asian Journal of Chemistry, Vol. 25 No. 5 (2013): Vol 25 Issue 5
Article Published : December 11, 2012

Abstract

The hydrodistilled essential oils of three samples of aerial parts of Rosmarinus officinals L. growing in Tunisia were analyzed by GC-MS. Capillary GC-MS analysis of the essential oils permitted the detection of 38 components. Among them, four were tentatively identified. The oils were found to be rich in 1,8-cineol (33.08-37.75 %), camphor (13.55-18.13 %), a-pinene (8.58-9.32 %), a-terpineol (6.79-8.17 %), camphene (5.07-5.58 %), borneol (4.08-5.48 %), limonene (3.19-3.04 %) and p-cymene (2.42-3.11 %).

Keywords

Rosmarinus officinals L Essential oil Chemical composition GC-MS

Hcini, K., Sotomayor, J., Jordan, M., & Bouzid, S. (2012). Chemical Composition of the Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin. Asian Journal of Chemistry, 25(5), 2601–2603. https://doi.org/10.14233/ajchem.2013.13506

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References

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References

S.B. Éva, H.T. Mária, H. Attila, R. Csilla and S.V. Ilona, Acta Biol. Szeged., 47, 111 (2003).

J.C. Chalchat, R.P. Garry, A. Michet, B. Benjilali and J.L. Chabart, J. Essent. Oil Res., 5, 613 (1993).

J. Domokos, É. Héthelyi, J. Pálinkás, S. Szirmai and H.M. Tulok, J. Essent. Oil Res., 9, 41 (1997).

M. Mulas, N. Brigaglia and M.R. Cani, Acta Horticult., 457, 278 (1998).

I. Mizrahi, M.A. Juarez and A. Bandoni, J. Essent. Oil Res., 3, 11 (1991).

M. Wada, H. Kido, K. Ohyama, N. Kishikawa, Y. Ohba, N. Kuroda and S.K. Naka, Food Chem., 87, 261 (2004).

C. Bicchi,A. Binello and P. Rubinol, Phytochem. Anal., 11, 236 (2000).

L. Almela, B. Sachez, J.A. Fernandez, M. Roca and V. Rabe, J. Chromatogr. A, 1120, 221 (2006).

G. Pintore, M. Usai, P. Bradesi, C. Juliano, G. Batto, F. Tomi, M. Chessa, R. Cerri and J. Casanova, Flav. Frag. J., 17, 15 (2002).

D. Slamenova, K. Kuboskova, E. Horvathova and S. Robichova, Cancer Lett., 177, 145 (2002).

S.A. Socaci, T. Maria, S. Carmen and D.S. Varban, J. Agroaliment. Proc. Technol., 14, 128 (2008).

H.E. Katerinopoulos, Pagona, Georgia, A. Afratis, N. Stratigakis and N. Roditakis, J. Chem. Ecol., 31, 111 (2005).

R. Jamshidi, Z. Afzalim and D. Afzali, Am.-Eur. J. Agric. Environ. Sci., 5, 78 (2009).

B. Imelouane, M. Tahri, M. Ankit, K. Khdid, H. Amhamdi, J. Dubois and A. Elbachiri, Rev. Microbiol. Ind. Sanet Environ., 4, 120 (2010).

Y. Zaouali and M. Boussaid, Biochem. System. Ecol., 36, 11 (2008).

Y. Zaouali, C. Messaoud, A. Ben Salah and M. Boussaid, Flav. Fragr. J., 20, 512 (2005).

M.J. Jordán, R.M. Martínez, M.A. Cases and J.A. Sotomayor, J. Agric. Food Chem., 51, 5420 (2003).

M.J. Jordán, R.M. Martínez, K.L. Gonder, E.A. Baldwin and J.A. Sotomayor, Ind. Crops Prod., 24, 253 (2006).

G. Fournier, H. Habib, A. Reguigui, F. Safta, S. Guetari and R. Chemli, Plant. Med. Phytoth., 23, 181 (1989).

B.M. Lawrence, Perfum. Flavo, 22, 71 (1997).

S. Santoyo, S. Cavero, L. Jaime, E. Ibanez, F.J. Senorans and G. Reglero, J. Food. Protect., 68, 790 (2005).

A. Angioni, A. Barra, E. Cereti, D. Barile, J.D. Coisson, M. Arlorio, S. Dessi, V. Coroneo and P. Cabras, J. Agric. Food Chem., 52, 3530 (2004).

R.S. Farag, Z.Y. Daw, M. Hewedi and G.S.A.E-Baroty, J. Food Protect., 52, 665 (1989).

R. Tewari and O.P. Virmani, Central Institute of Medicinal and Aromatic Plants, 9, 185 (1987).

M.L. Presti, S. Ragusa, A. Trozzi, P. Dugo, F. Visinoni, A. Fazio, G. Dugo and L. Mondello, J. Sep. Sci., 28, 273 (2005)

Issue

Vol. 25 No. 5 (2013): Vol 25 Issue 5

Chemical Composition of the Essential Oil of Rosemary (Rosmarinus officinalis L.) of Tunisian Origin

Corresponding Author(s) : K. Hcini

Abstract

Keywords

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