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KMID : 1011620070230040413
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.413 ~ p.422
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Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage
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정미숙:Chung Mi-Sook
저자없음:No authors listed
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Abstract
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In this study, changes in the volatile compounds of Artemisia capillaris essencial oil were investigated under six different storage conditions for 6 months. The essenlial oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, a-thujone, P-lhujone, bomeol, and Y-terpinene, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.
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KEYWORD
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Artemisia capillaris, essential oil, volatile compounds, storage
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