Composition of the essential oil of Trigonella disperma from Iran

Comparative study on the morphology, palynology and essential oil composition of three trigonella L. species (Fabaceae) from Iran

“…Most of the compounds were volatile esters. Ranjbar et al (2009) reported that in T. disperma, 87.1% of the oil comprised a total of 18 compounds. The major constituents of the oil were pentacosane (27.3%) and spathulenol (17.8 %).…”

“…Trigonella, or tribes. However, there are only two reports on the oil composition in the genus dealt with T. foenum-graecum and T. disperma (Ahmadiani et al, 2004;Ranjbar et al, 2009).…”

Phytochemical Profile of Trigonella caerulea (Blue Fenugreek) Herb and Quantification of Aroma-Determining Constituents

“…Unlike the closely related fenugreek (T. foenum-graecum), which is a major component in most curry mixtures and therefore well-known and consumed around the world, T. caerulea is of regional importance [3][4][5]. Blue fenugreek seeds are used as a spice in Georgian cuisine and the Caucasus region, whereas the young seedlings are eaten with oil and salt [4][5][6][7]. In Switzerland, T. caerulea herb is added to the traditional Schabziger cheese in amounts of 2.0 to 2.5%, while it is mixed with flour for the flavoring of bread in South Tyrol, the German speaking part of Northern Italy [4,8].…”

A new species of Trigonella sect. Ellipticae (Leguminosae-Papilionoideae) from Iran, including cytogenetic and anatomical notes

“…In recent years the relationships among Trigonella species have been explored in various studies, including: Small et al 1981, Brookes & Small 1988, Small et al 1990, Al-habori et al 1998, Pandita et al 1999, Hamzeh'ee 2000, Murakami et al 2000, Kabilan et al 2002, Janighorban 2004, Martin et al 2008, Ranjbar et al 2009. However, there has been very little study of anatomical properties.…”