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First Investigation of the Flavour Profiles of the Leaf, Ripe Fruit and Root of Capparis Spinosa Var. Mucronifolia From Iran Publisher



Afsharypuor S1 ; Jeiran K1 ; Jazy AA1
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Authors Affiliations
  1. 1. Fac. of Pharm. and Pharmaceutical S., Isfahan Univ. of Medical Sciences, Isfahan, Iran

Source: Pharmaceutica Acta Helvetiae Published:1998


Abstract

Constituents of the volatile oils of the leaf, ripe fruit and root of Capparis spinosa var. mucronifolia growing wild in Isfahan (Iran) were studied by TLC, GC and GC-MS methods. The leaf oil was composed of isothiocyanates, n- alkanes, terpenoids, a phenyl propanoid, an aldehyde and a fatty acid. The main components of this oil were thymol (26.4%), isopropyl isothiocyanate (11%), 2- hexenal (10.2%) and butyl isothiocyanate (6.3%). The volatile oils of the ripe fruit and the root were composed mainly of the methyl, isopropyl and sec-butyl isothioeyanates.
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