New menthone type of Mentha pulegium L. volatile oil from northwest Iran
M.B. Hassanpouraghdam, A.B. Akhgari, M.A. Aazami, J. Emarat-Pardaz
https://doi.org/10.17221/165/2009-CJFSCitation:Hassanpouraghdam M.B., Akhgari A.B., Aazami M.A., Emarat-Pardaz J. (2011): New menthone type of Mentha pulegium L. volatile oil from northwest Iran. Czech J. Food Sci., 29: 285-290.terpenes (11%). Oxygenated monoterpenes (75.3%) were the major subclass of volatile oil components with menthone (38.7%), menthol (11.3%), neomenthol (10.5%), and pulegone (6.8%) as major compounds. Sesquiterpene hydrocarbons (10.6%) were the highlighted subclass of 15 carbons sesquiterpenoidal compounds with (E)-caryophyllene (4.9%) and β-cubebene (2.5%) as their principle representatives. Furthermore, menthyl acetate (C12 acetylated monoterpene derived compound) was contained considerable amounts (5.2%) in the essential oil. In total, volatile oil composition of M. pulegium L. plants studied in the present experiment was characterised as a new menthone type with appreciable amounts of menthol and neomenthol, and it could be used as a potential source of these high value monoterpenes in pharmaceutical and food industries.
Mentha pulegium L.; Lamiaceae; volatile oil; monoterpene compounds; menthone; menthol
Impact factor (Web of Science):
2019: 0.932
Q4 – Food Science and Technology
5-Year Impact Factor: 1.322
SCImago Journal Rank (SCOPUS):
New Issue Alert
Join the journal on Facebook!
Ask for email notification.
Similarity Check
All the submitted manuscripts are checked by the CrossRef Similarity Check.
Abstracted / Indexed in
Agrindex of AGRIS/FAO database
CAB Abstracts
Cambridge Scientific Abstract
Chemical Abstracts
CNKI
Current Contents®/Agriculture, Biology and Environmental Sciences®
Czech Agricultural and Food Bibliography
Dairy Science Abstracts
DOAJ (Directory of Open Access Journals)
EBSCO – Academic Search Ultimate
Elsevier’s Bibliographic Databases
FROSTI
FSTA (formerly Food Science and Technology Abstracts)
Google Scholar
ISI Alerting Services®
ISI Web of Knowledge®
J-Gate
Science Citation Index Expanded®
SCOPUS
TOXLINE PLUS
Web of Science®
Licence terms
All content is made freely available for non-commercial purposes, users are allowed to copy and redistribute the material, transform, and build upon the material as long as they cite the source.
Open Access Policy
This journal provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.
Contact
Ing. Marta Stárová, Ph.D.
Executive Editor
phone: + 420 227 010 352
e-mail: cjfs
Address
Czech Journal of Food Sciences
Czech Academy of Agricultural Sciences
Slezská 7, 120 00 Praha 2, Czech Republic