Evaluation of essential oil quality of lemon balm (Melissa officinalisL.) grown in two locations of northern India

2015 ◽  
Vol 27 (5) ◽  
pp. 412-416 ◽  
Author(s):  
Ram S. Verma ◽  
Rajendra C. Padalia ◽  
Amit Chauhan
Keyword(s):  
Essential Oil ◽  
Oil Quality ◽  
Lemon Balm ◽  
Northern India

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.

scholarly journals LETTUCE AND LEMON BALM INTERCROPPING: CROPS PRODUCTIVITY, YIELD AND PHYTOCHEMICAL QUALITY OF LEMON BALM’S ESSENTIAL OIL / CONSÓRCIO ENTRE ALFACE E MELISSA: PRODUTIVIDADE DAS CULTURAS, TEOR E QUALIDADE FITOQUÍMICA DO ÓLEO ESSENCIAL DE MELISSA

2020 ◽  
Vol 6 (12) ◽  
pp. 98186-98196
Author(s):  
Maira Christina Marques Fonseca ◽  
Maria Aparecida N. Sediyama ◽  
Ana Ermelinda Marques ◽  
Fred Denilson Barbosa da Silva ◽  
Ronicely Pereira da Rocha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Lemon Balm

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 Cultivation Possibilities of Lemon Balm (Melissa officinalis L.) in the Central Anatolia Region of Turkey

2021 ◽  
Vol 5 (2) ◽  
pp. 313-319
Author(s):  
Ahmet YENKALAYCI ◽  
Mahmut GUNES ◽  
Kemal GUL
Keyword(s):  
Essential Oil ◽  
Oil Quality ◽  
Quality Characteristics ◽  
Central Anatolia ◽  
Melissa Officinalis ◽  
Lemon Balm ◽  
Yield And Quality ◽  
Herbage Yield ◽  
Oil Components ◽  
Essential Oil Yield

This study was carried out to determine yield and quality characteristics of Lemon balm (M. officinalis L.) in in 7 districts (7 locations) under Kayseri ecological conditions for 3 years in 2015-2017.  In this research, herbage yield, essential oil content, essential oil yield and components were determined. Dry herbage yields varied between 5250-6100 kg ha-1, essential oil contents varied between 0.07-0.24%, and essential oil yields as 4.2 lt ha-1. The main essential oil components were gereniol (1.90-20.77%), nerylacetate (1.13-34.63%), linalool (4.04-25.34%), neral (5.10-12.96%), caryophylleneoxide (0.78-15.17%), geranial (1.20-14.19%), β–caryophyllene (8.50-12.93%). In terms of herbage yield and essential oil quality, Yahyalı and Kocasinan districts, had favorable environmental conditions for lemon balm cultivation. 

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.

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