Constituents of Leaf and Fruits Essential Oil of Carum Roxburghianum Benth

Abstract

Essential oil from the leaves and fruits of Carum roxburghianum Benth. is analyzed by gas chromatography-mass spectrometry (GC-MS). The oil leaf is dominated by apiol (20.81%), 2(3H)-furanone,dihydro-5-pentyl- (17.21%), 1,3-benzodioxole, 4-methoxy-6-(2-propenyl)- (9.51%) and citronellol (6.62%). The fruit oil is rich in 2-cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)- (40.03%), and other components that follow are apiol (18.71%), limonene (17.11%), myristicin (12.30%), dihydrocarvone (7.89%) and eugenol (1.68%). The compositions of both oils vary qualitatively and quantitatively. Keywords: Carum roxburghianum; Essential oil; GC-MS analysis; Apiol, 2-cyclohexen-1-one; 2-methyl-5-(1-  methylethenyl)-. © 2009 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved. DOI: 10.3329/jsr.v1i1.1706