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

Topcu, Guelacti; Herrmann, Gabriele; Kolak, UFUK; Goeren, Ahmet; Porzel, Andrea; Kutchan, Toni

doi:10.1080/14786410500462884

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, Scopus)

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.