Determination of essential oils of basil (Ocimum gratissimum L.), oregano (Ocimum gratissimum L.) And thyme (Thymus vulgaris L.) [Determinação de óleos essenciais de alfavaca (ocimum gratissimum L.), orégano (origanum vulgare L.) E tomilho (thymus vulgaris L.)]
Pereira J.,Federal University of Lavras |
Cardoso M.G.,Caixa Postal 3037 |
Alves J.A.,Federal University of Lavras |
Lucena E.M.P.,State University of Ceará
Revista Brasileira de Plantas Medicinais | Year: 2012
This study aimed to characterize commercial fresh and dry medicinal plants (basil, oregano and thyme), to obtain essential oil by the steam distillation method and to quantify chemical compounds by means of GC/MS. The fresh and dry plants were subjected to the following analyses moisture, ether extract, protein, crude fiber, ash, non-nitrogenous extract, caloric value, essential oil content and identification of major compounds by gas chromatography-mass spectrometry. Considering the obtained characterization, the following results on dry basis proved promising: protein and ash content in commercial dry basil with 17.34 g 100 g-1 and 8.12 g 100 g-1, respectively; crude fiber in commercial dry oregano with 15.65 g 100 g-1; ether extract, non-nitrogenous extract and caloric value in commercial dry thyme with 9.30 g 100 g-1, 52.72 g 100 g-1 and 356.74 Kcal 100 g-1, respectively. The highest essential oil yield was obtained for commercial dry basil with 1.02% and the lowest yield was obtained for fresh basil with only 0.13%. Chromatography indicated 87.38% eugenol and 6.27% thymol in fresh basil. For commercial dry basil, the chromatogram showed a reduction in eugenol (71.12%) and an increase in thymol (13.28%). Four peaks were quantified for freshoregano the γ-terpinene (33.45%), 4- terpineol (25.59%), thymol (14.21%) and carvacrol (2.30%). For the essential oil of commercial dry oregano, there was a decrease in γ -terpinene (28.73%) and an increase in 4-terpineol (27.58%), thymol (19.71%) and carvacrol (3.67%). In the chromatogram of the essential oil of fresh thyme, three peaks were quantified: borneol (66.66%), hymol (13.41%) and linalool (3.24%). On the other hand, in the chromatogram of the essential oil of commercial dry thyme, there was a decrease in borneol (37.90%) and an increase in thymol (20.61%) and linalool (10.34%). It can be concluded that commercial dry leaves of basil, oregano and thyme are feasible to enrich foods or to obtain essential oils.
Physicochemical characteristics and fatty acids profile of olive oils from different varieties of olive tree in southern Minas Gerais - Brazil [Características físico-químicas e perfil de ácidos graxos de azeites obtidos de diferentes variedades de oliveiras introduzidas no Sul de Minas Gerais - Brasil]
Cardoso L.G.V.,Caixa Postal 3037 |
De Fatima Piccolo Barcelos M.,Campus Universitario |
De Oliveira A.F.,Caixa Postal 3037 |
De Abreu Ribeiro Pereira J.,Caixa Postal 3037 |
And 4 more authors.
Semina:Ciencias Agrarias | Year: 2010
This work had as an objective, to analyze, both physically and chemically, five olive tree varieties kept in the EPAMIG Germplasm Bank at the Experimental Farm, in the town of Maria da Fé, MG. Physical characteristics of the fruits and seeds (weight, diameter and length) and some chemical characteritics of the oils extracted from five varieties (acidity, iodine, saponification, peroxide indices and the fatty acid profile) were evaluated. The Negroa variety presented an average percent of lipids (28.2%) significantly higher than the others (p<0.05). Out of the studied varieties, both Negroa and JB1 showed the highest yield and acidity values and the saponification, iodine and peroxide indices were more consistent with the ANVISA norms (2005) and the Codex Alimentarius (2003). All the varieties grown at Maria da Fé presented oleic acid levels within those recommended by Codex alimentarius and significantly higher than the analyzed commercial extra virgin oleic acid level (p<0.05). The fatty acid profile found showed that all the varieties (JB1, Negroa, Ascolano 315, 0025 and 0004) have adequate values for the main groups of fatty acids, compared with the legislation. The results point out that the Negroa and JB1 varieties present better potential for use in olive oil production.
Storage of Swingle citrumelo seeds in different maturation stages subjected to fungicide treatment [Armazenamento de sementes de citrumelo Swingle em diferentes estádios de maturação submetidas a tratamentos fungicidas]
Silva T.T.A.,Caixa Postal 3037 |
Guimaraes R.M.,Federal University of Lavras |
von Pinho E.V.R.,Federal University of Lavras |
Abreu L.A.S.,Caixa Postal 3037
Revista Brasileira de Sementes | Year: 2011
The establishment of citrus orchards with rootstocks from seed with a low physiological quality has been a recurring problem. Low quality seeds directly affect both the final stand and the time required for seedling production. The irregular maturation of fruits, seed recalcitrance, and the high incidence of fungi, make long term storage difficult, even at low temperatures. This study evaluated the storage potential and the use of fungicide treatments on 'Swingle' citrumelo seeds extracted from fruits collected at two maturation stages, green or ripe. The seeds were subjected to a thermal treatment, treated with Derosal, Thiram or Tecto+Captan fungicides, packaged in impermeable polyethylene bags and stored in a cold chamber for nine months. Every three months, the physiological and sanitary qualities of the seeds were evaluated from germination and sanitary tests and also from enzyme profiles. Seeds from green fruits deteriorated less than those from mature fruits; deterioration increased up to nine months of storage; treatment with the Tecto+Captan mixture gave effective pathogen control and maintained seed quality during storage. The germination of the green and ripe seeds is satisfactory (70%) after three months storage.