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, sa.2, ss.100-105, 2007 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1080/14786410500462884
  • Dergi Adı: NATURAL PRODUCT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.100-105
  • İstanbul Üniversitesi Adresli: Evet

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.