Edible Insect Diversity for Food and Nutrition

Publication Type

Journal Article

Journal Name

Flavour and Fragrance Journal

Publication Date

1-1-1993

Abstract

The essential oil isolated by hydrodistillation from leaves of Plectranthus tenuiflorus (Vatke) Agnew was analyser by GC and GC–MS. A total of 17 compounds accounting for 72.3% of the oil were identified. Carvacrol (14.3%) α‐terpinene (10.2%) and p‐cymene (10.9%) were the major constituents. The oil had low quantities of oxygenates terpenes. Copyright © 1993 John Wiley & Sons, Ltd

Keywords

Carvacro, Essential oil, GC–MS, Labiatae, Leaves, Plectranthus tenuiflorus (Vatke) Agnew

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