@article{MAKHILLJFT20141238336,
    title = {Chemical Composition of Oleoresins from Berries of <I>Schinus Molle</I> 
  L. Grown in Buenos Aires Province (Argentina)},
    journal = {Journal of Food Technology},
    volume = {12},
    number = {3},
    pages = {73-77},
    year = {2014},
    issn = {1684-8462},
    doi = {jftech.2014.73.77},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2014.73.77},
    author = {Maria Lucia,Emilse V. and},
    keywords = {chemical composition,oleoresin,aguaribay,Berries,hydrocarbon},
    abstract = {In this study, the chemical composition of the oleoresins 
  prepared from fresh and 1 year stored (-18&deg;C) berries of Argentine Aguaribay 
  trees was established by GC-MS. The fresh oil was found to contain mainly 40% 
  of monoterpene and sesquiterpene hydrocarbons and 34% of sesquiterpene alcohols 
  and related compounds (caryophyllene oxide and guaiol acetate). Principal individual 
  compounds were guaiol acetate (11.96%), &#948;-cadinene (8.64%) and &#947;-caryophyllene 
  (7.12%). The oleoresin obtained from stored berries contained 71% of monoterpene 
  and sesquiterpene hydrocarbons and 16.5% of sesquiterpene alcohols and related 
  compounds. More abundant individual compounds were &#947;-caryophyllene (18.84%), 
  &#947;-muurolene (16.23%) and bicyclogermacrene (13.54%). The observed differences 
  in composition could be mainly attributed to dehydration of alcohols to some 
  structurally related alkenes occurred into the stored berries. Hydrocarbon composition 
  is further discussed in relation to the previously reported antibacterial activity 
  of the oleoresin.}
    }