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, vol.21, no.2, pp.100-105, 2007 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 21 Issue: 2
  • Publication Date: 2007
  • Doi Number: 10.1080/14786410500462884
  • Journal Name: NATURAL PRODUCT RESEARCH
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.100-105
  • Bezmialem Vakıf University Affiliated: No

Abstract

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.