The Monoterpene Hydrocarbon Composition of Some Essential Oils

Ikeda, Robert M.; Stanley, William D.; Vannier, Sadie H.; Spitler, E. M.

doi:10.1111/j.1365-2621.1962.tb00126.x

Cited by 83 publications

(27 citation statements)

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“…Chopra et al (1960) reported that oregano oil had some activity against bacteria. The composition of oregano essential oil has been studied (Rhyu, 1979 ;Calzolari et al, 1968;Ikeda et al, 1962). Although carvacrol is the major constituent, considerable amounts of thymol may also be present.…”

Section: Resultsanddiscussionmentioning

confidence: 99%

Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus Cerevisiae

Zaika¹,

Kissinger²

1981

Journal of Food Science

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Increasing concentrations of oregano from 0.5 to 8 g/L in a liquid medium resulted in stimulation, delay, or inhibition of acid production and viability of Lactobacillus plantarum and Pediococcus cerevisiae. The inhibitory factor could be removed from oregano by solvent extraction or autoclaving; residues from these treatments stimulated acid production by the organisms. Organisms growing in media containing sublethal oregano concentrations that had delayed growth and acid production developed resistance to the deleterious effects of the spice. L. plantarum was more resistant than P. cerevisiae to the inhibitory effects of oregano.

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Section: Resultsanddiscussionmentioning

confidence: 99%

Inhibitory and Stimulatory Effects of Oregano on Lactobacillus Plantarum and Pediococcus Cerevisiae

Zaika¹,

Kissinger²

1981

Journal of Food Science

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“…The identity of the monoterpenes was obtained by comparing retention times of reference compounds whose characterization in parsley seed oil have been previously published (12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23). The characterization of the phenol ether oxide was also obtained by retention times according to a previously published study (25).…”

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confidence: 99%

A Chemotaxonomic Evaluation ofPetroselinum crispum(Mill.) A. W. Hill (Parsley) Marketed in France

Lamarti

Badoc²,

Bouriquet

1991

Journal of Essential Oil Research

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Publication details, including instructions for authors and subscription information:ABSTRACT: Pentane extracts of the seeds (fruits) of 44 cultivars of parsley have been examined by gas chromatography. The curly-leaved parsley cultivars can be distinguished by their dark brown light mericarps which possess an essential oil rich in monoterpenes, particularlya-pinene (15.7-24.1%) andp-pinene (9.6-15.1%). Inrootparsley,onlya-pinene (10.6%), P-pinene (7.1%), myristicin (2.5%) and apiole (79.8%) were found, while apiole (30.4-67.5%) is the principal constituent of Giant Italian parsley. Myristicin (0.7-62.3%) was present in all parsley specimens analyzed.

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“…Ikeda et al examined the monoterpene hydrocarbon fraction of an oil. The main components were a-pinene (12.1%), a-thujene (13.2%), sabinene (47.1%), and b-phellandrene (12.7%), together with eight other monoterpene hydrocarbons (< 5%) (16). In a commercial sample from Indonesia (without further specifications), the main components were a-copaene (10.4%), b-cubebene (11.0%) and cubebol (10.0%), where cubenol and epi-cubenol were present with 3.5% (17).…”

Section: Resultsmentioning

confidence: 99%