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Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage  

Chung, Mi-Sook (Department of Food and Nutrition, College of Liberal Arts, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.23, no.4, 2007 , pp. 413-422 More about this Journal
Abstract
In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential 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, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.
Keywords
Artemisia capillaris; essential oil; volatile compounds; storage;
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Times Cited By KSCI : 9  (Citation Analysis)
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