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http://dx.doi.org/10.3746/jfn.2009.14.2.168

Constituents of the Essential Oil from Eclipta prostrata L.  

Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Preventive Nutrition and Food Science / v.14, no.2, 2009 , pp. 168-171 More about this Journal
Abstract
The volatile aroma constituents of Eclipta prostrata L. (leaves, stems, and flowers) were isolated by hydro-distillation extraction method and analyzed by GC/MS. The yield of Eclipta prostrata L. essential oil was 0.1% (v/w), and its color was yellow. Sixty-eight volatile flavor compounds, which make up 71.15% of the total volatile composition of the essential oil were tentatively characterized. It contained 35 hydrocarbons (56.25%) with sesquiterpene predominating, 12 alcohols (3.05%), 8 ketones (3.83%), 9 aldehydes (1.86%), 2 oxides (6.03%), and 2 esters (0.13%). ${\alpha}$-Humulene, 6,9-heptadecadiene, (E)-${\beta}$-farnesene, and ${\alpha}$-phellandrene were the major abundant aroma components in Eclipta prostrata L., aromatic and medicinal plant.
Keywords
Eclipta prostrata L.; hydro-distillation; essential oil; GC/MS;
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