Triterpenes from the bled resin of Pistacia vera

Caputo, Romualdo; Mangoni, Lorenzo; Monaco, Pietro; Palumbo, Giovanni; Aynehchi, Y.; Bagheri, Mousa

doi:10.1016/s0031-9422(00)94245-6

Cited by 28 publications

(10 citation statements)

References 11 publications

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“…Additionally, major quantitative differences in camphene, limonene, α-terpineol and bornyl acetate were also observed. Only thirteen among the identified constituents in this work -and among them α-pinene as the major one -had also been previously reported as constituents of the essential oil of P. vera leaves [12].…”

Section: Resultsmentioning

confidence: 69%

“…Thirty three compounds were identified, corresponding to 87.5 % of the total. Interestingly, terpinolene had not been identified as a constituent of the essential oil of the leaves in a previous report from Turkey [12]. Additionally, major quantitative differences in camphene, limonene, α-terpineol and bornyl acetate were also observed.…”

Section: Resultsmentioning

confidence: 80%

“…These plants have also been reported to contain phenolic compounds and triterpenoids [9,10]. Previous works on Pistacia vera concern mainly the resin of the plant [11][12][13], the hull [9,14] or the nutritional value of the nut [1]. Concerning the leaves of the plant there is one chemical study of the essential oil along with its antifungal activities from leaves of Pistacia vera grown in Turkey [15].…”

Section: Introductionmentioning

confidence: 99%

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Composition and Enantiomeric Analysis of the Essential Oil of the Fruits and the Leaves of Pistacia vera from Greece

et al. 2007

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Abstract:The essential oils of the fruits and the leaves of pistachio (Pistacia vera L.) were analyzed by GC and GC/MS. Fresh unripe pistachio fruits were richer in essential oil (0.5 %, w/w) than the leaves (0.1 %, w/w). Twenty one compounds were identified in the essential oil of the fruits and the major components were (+)-α-pinene (54.6 %) and terpinolene (31.2 %). The enantiomeric ratio of the major constituents of the essential oil of the fruits was determined using chiral GC/MS and it was found that the (+)/(-)-α-pinene ratio was 99.5:0.5, (+)/(-)-limonene 80:20, (+)/(-)-β-pinene 96:4, and (+)/(-)-α-terpineol 0:100. Thirty three compounds were identified in the essential oil of the leaves and the major components were found to be α-pinene (30.0 %), terpinolene (17.6 %) and bornyl acetate (11.3 %).

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Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 99%

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Composition and Enantiomeric Analysis of the Essential Oil of the Fruits and the Leaves of Pistacia vera from Greece

et al. 2007

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“…To the best of our knowledge, compounds 1-9 constitute the second reported occurrence of tirucallanes in a plant genus belonging to Anacardiaceae, other than Pistacea (Monaco et al, 1974;Caputo et al, 1975Caputo et al, , 1977Caputo et al, , 1979Assimopoulou and Papageorggiou, 2005). On the other hand, compound 5 is the second C 32 tirucallane-type triterpene reported in literature (Schun et al, 1986).…”

Section: Resultsmentioning

confidence: 94%

Tirucallane triterpenes from the roots of Ozoroa insignis

Liu

Abreu

2006

Phytochemistry

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“…For some cases in point; chemical composition of the oleoresin of Pistacia vera of Iranian origin was previously examined and found to restrain mainly acidic and neutral triterpenes with skeletons of euphane-, dammarane-and oleanane-types (Caputo et al, 1978). Another study carried out on the oleoresins of Pistacia atlantica samples originating in Israel and Iran revealed that these oleoresins had a compositional similarity to that of Pistacia vera .…”

Section: Resultsmentioning

confidence: 99%