Isolation of fatty acids and aromatics from cell suspension cultures of Lavandula angustifolia


Topcu G. , HERRMANN G., KOLAK U., GOEREN A. C. , PORZEL A., KUTCHAN T. M.

NATURAL PRODUCT RESEARCH, cilt.21, ss.100-105, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 21 Konu: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/14786410500462884
  • Dergi Adı: NATURAL PRODUCT RESEARCH
  • Sayfa Sayısı: ss.100-105

Özet

Cell suspension cultures of Lavandula angustifolia Mill. ssp. angustifolia (syn.: L. officinalis Chaix.) afforded a fatty acid composition, cis and trans p-coumaric acids (=p-hydroxy cinnamic acids), and beta-sitosterol. The fatty acid composition was analyzed by GC-MS, and the structures of the isolated three compounds were determined by H-1- and C-13-NMR, and MS spectroscopic techniques.