Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
In this study, the chemical composition of the oleoresins prepared from fresh and 1 year stored (-18°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%), δ-cadinene (8.64%) and γ-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 γ-caryophyllene (18.84%), γ-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.
How to cite this article:
Maria Lucia Pollio, Emilse V. Padin and Gerardo M. Caballero. Chemical Composition of Oleoresins from Berries of Schinus Molle
L. Grown in Buenos Aires Province (Argentina).
DOI: https://doi.org/10.36478/jftech.2014.73.77
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2014.73.77