Effect of pH on growth, mineral content and essential oil quality of buchu (Agathosma betulina) grown under controlled conditions

2013 ◽  
Vol 30 (2) ◽  
pp. 107-112 ◽  
Author(s):  
Babalwa Ntwana ◽  
G André Agenbag ◽  
Petrus Langenhoven
Keyword(s):  
Essential Oil ◽  
Mineral Content ◽  
Oil Quality ◽  
Effect Of Ph ◽  
Controlled Conditions

scholarly journals Study on the Improvement of Essential Oil Quality and Its Repellent Activity of Betel Leaves Oil (Piper betle l.) from Indonesia

2018 ◽  
Vol 34 (6) ◽  
pp. 2913-2926 ◽  
Author(s):  
Dante Alighiri ◽  
Edy Cahyono ◽  
Willy Tirza Eden ◽  
Ersanghono Kusuma ◽  
Kasmadi Imam Supardi
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Sodium Carbonate ◽  
Iron Content ◽  
Oil Quality ◽  
Acid Value ◽  
Piper Betle ◽  
Significant Difference ◽  
Main Component

The study to improve the quality of Indonesia betel leaves oil is done by treatment of citric acid and sodium carbonate. The treatment showed that the iron content and acid value were reduced optimally in the addition of 5% (w/w) citric acid (12 hours, 50oC) and 5% (w/w) sodium carbonate (9 hours, 50oC) yielded 0.45 mg/L of iron content and 1.00 mg/g of acid value, respectively. The main component of Indonesia betel leaves oil are 4-allyl phenylacetate. The descriptive sensory analysis showed that there were differences between betel leaves oil from Bogor compared with Boyolali and Makassar. There is a significant difference that the content of betel leaves oil from Bogor contains an isoeugenol compound of 20.71% while, Boyolali and Makassar contain eugenol of 17.02 and 19.21%, respectively. The study of the insect repellency indicated that Indonesia betel leaves oil potentially used as mosquito of Aedes aegypti repellent.

Productivity and essential oil quality of Dracocephalum kotschyi under organic and chemical fertilization conditions

2020 ◽  
Vol 255 ◽  
pp. 120189
Author(s):  
Sina Fallah ◽  
Soroosh Mouguee ◽  
Maryam Rostaei ◽  
Zohrab Adavi ◽  
Zahra Lorigooini ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oil Quality ◽  
Dracocephalum Kotschyi ◽  
Chemical Fertilization

scholarly journals Yield and essential oil quality of Indonesian ceylon cinnamon at different age of harvest

2020 ◽  
Vol 418 ◽  
pp. 012025
Author(s):  
O Rostiana ◽  
E Suryani ◽  
S Purwiyanti ◽  
R Heriyanto ◽  
T Arlianti
Keyword(s):  
Essential Oil ◽  
Oil Quality ◽  
Ceylon Cinnamon

Polyphenolic extract and essential oil quality of Thymus zygis ssp. gracilis shrubs cultivated under different watering levels

2009 ◽  
Vol 29 (1) ◽  
pp. 145-153 ◽  
Author(s):  
María J. Jordán ◽  
Rosa M. Martínez ◽  
C. Martínez ◽  
I. Moñino ◽  
Jose A. Sotomayor
Keyword(s):  
Essential Oil ◽  
Oil Quality ◽  
Thymus Zygis ◽  
Polyphenolic Extract

scholarly journals Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

Agriculture ◽  
2019 ◽  
Vol 9 (4) ◽  
pp. 78 ◽  
Author(s):  
Trid Sriwichai ◽  
Taepin Junmahasathien ◽  
Phumon Sookwong ◽  
Nuttha Potapohn ◽  
Sarana Rose Sommano
Keyword(s):  
Essential Oil ◽  
Descriptive Analysis ◽  
Oil Quality ◽  
Rating Score ◽  
Harvesting Time ◽  
Chemical Profiles ◽  
Harvesting Stage ◽  
Spectral Patterns ◽  
Numeric Scale

Harvesting makhwaen (Zanthoxylum myriacanthum Wall. ex Hook. f) fruits at the appropriate maturity is the key to ensure that the essential oil quality meets the need of consumers. In common practice, the fruits are usually harvested when their pericarps start to open and fruits are greenish-red in colour depending on the judgment of the farmers. This leads to inconsistencies in the essential oil quality. This research aims at characterising the aromatic profiles of makhwaen essential oil thereby for consumers to choose the quality that best fits their need and eventually identify the optimum harvesting index of the fruits. The effects of maturity states viz. 15, 36, 45 and 60 (MK15-60) days after fruiting on chemical and sensorial quality of the essential oil was evaluated. Fruit sizes ranged from ~3.3–3.7 mm and fruits appeared to dry initially when they reached 45 days. Essential oils were extracted from these fruits after they had been oven dried (60 °C) to the same moisture content, about 10%. The chemical profiles of the essential oil were different. L-limonene and sabinene were evaluated as key components for good quality essential oil and they were found to be higher in MK45 and MK60 (max = 139.04 µg·mL−1 and max = 146.27 respectively). NIR spectral patterns of pure extracted oil for every different harvesting time (of every different harvesting time of MK60 and MK36) were similar. Sensorial descriptive analysis by semi-trained panellists defined six terms for characteristics (woody, citrus, herb, sweet, pine and spice). The panels provided the highest rating score (15 numeric scale) of citrus and pine scents at MK45, while sweet and woody aromas were the highest at MK15. The spice scent was maximum when the fruits were harvested at 36 days after fruiting. From this study we suggest that the optimum harvesting index for the distinctive aroma of essential oil ought to be at late harvesting (45–60 days after fruiting). The findings contribute to our understanding of the harvesting maturity, which can also provide significant benefit for the perfumery industry, i.e., the optimum harvesting stage that imparts the essential oil with highest quality.

Fertilizer studies in coriander (Coriandrum sativum L.)

1983 ◽  
Vol 100 (1) ◽  
pp. 251-252
Author(s):  
E. V. S. Prakasa Rao ◽  
Munnu Singh ◽  
M. R. Narayana ◽  
R. S. Ganesha Rao ◽  
B. R. Rajeswara Rao
Keyword(s):  
Essential Oil ◽  
Steam Distillation ◽  
Oil Quality ◽  
Alcoholic Beverages ◽  
Medicinal And Aromatic Plants ◽  
Local Varieties ◽  
Yield And Quality ◽  
Phosphorus And Potassium ◽  
Nitrogen Phosphorus

Coriander is an important aromatic plant of India. On steam distillation, the seeds yield a colourless or pale yellow volatile essential oil, which is used for flavouring food products, liqueurs, alcoholic beverages and perfumes. Coriander is also used in the synthesis of vitamin A (Bedoukian, 1967). The Central Institute of Medicinal and Aromatic Plants introduced several Bulgarian selections of coriander and evolved a superior variety, CIMPO S-33. This variety contains more essential oil (about 1·5%) than the local varieties available in India (0·2–0·3%) (Dimri, Khan & Narayana, 1976). Earlier work on coriander has shown that application of N (Bhupinder Singh et al. 1979) and N, P and K (Vagujfalvi, 1964) increases seed and oil yields of coriander. Information on nutrient uptake by coriander and on the effect of fertilizers on coriander oil quality is not available in India. The present experiment was designed to study the effect of different rates of nitrogen, phosphorus and potassium application on seed yield, yield and quality of essential oil and N, P and K uptake by coriander (cv. CIMPO S-33).

Sign in / Sign up

Export Citation Format

Share Document