000131624 001__ 131624
000131624 005__ 20240731103308.0
000131624 0247_ $$2doi$$a10.1002/ffj.3755
000131624 0248_ $$2sideral$$a136994
000131624 037__ $$aART-2023-136994
000131624 041__ $$aeng
000131624 100__ $$aDjebari, Sabrina
000131624 245__ $$aPistacia lentiscus L. vegetable oil: Physicochemical quality, composition and antibacterial capacity
000131624 260__ $$c2023
000131624 5203_ $$aRecently, there has been a growing interest in natural products of plant origin as herbal remedies. In this study, the profile of bioactive volatile organic compounds and odorous compounds in a sample of Pistacia lentiscus L. vegetable oil has been determined. The study indicated that the oil extraction yield is influenced by the method, the extraction conditions, the stage of maturity of plant and the sampling area. Analysis by HS‐SPME‐GC–MS and GC–MS showed that monoterpenes and sesquiterpenes represent the most numerous groups among the 57 compounds identified. The most abundant compounds are beta‐myrcene, d‐limonene and linoleic acid ethyl ester. Among other compounds humulene, caryophyllene, a‐muurolene and copaene have been detected known for facilitating wound healing. Moreover, β‐caryophyllene and α‐humulene with anti‐inflammatory effects have been determined. 38 different odorous compounds with herbal, citrus and vegetable aromas were detected by panellists using HS‐SPME‐GC‐O‐MS. Research confirmed that the analysed samples have only pleasant aromas that make it a perfect active agent for medicinal use and may gain acceptance of consumers.
000131624 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000131624 590__ $$a2.1$$b2023
000131624 592__ $$a0.445$$b2023
000131624 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b108 / 173 = 0.624$$c2023$$dQ3$$eT2
000131624 593__ $$aFood Science$$c2023$$dQ2
000131624 591__ $$aCHEMISTRY, APPLIED$$b40 / 74 = 0.541$$c2023$$dQ3$$eT2
000131624 593__ $$aChemistry (miscellaneous)$$c2023$$dQ2
000131624 594__ $$a6.0$$b2023
000131624 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000131624 700__ $$0(orcid)0000-0003-2052-3012$$aWrona, Magdalena$$uUniversidad de Zaragoza
000131624 700__ $$aBoudria, Asma
000131624 700__ $$aMadani, Khodir
000131624 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000131624 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000131624 773__ $$g38, 6 (2023), 426-441$$pFlavour fragr. j.$$tFLAVOUR AND FRAGRANCE JOURNAL$$x0882-5734
000131624 8564_ $$s723996$$uhttps://zaguan.unizar.es/record/131624/files/texto_completo.pdf$$yPostprint
000131624 8564_ $$s2284456$$uhttps://zaguan.unizar.es/record/131624/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000131624 909CO $$ooai:zaguan.unizar.es:131624$$particulos$$pdriver
000131624 951__ $$a2024-07-31-09:38:43
000131624 980__ $$aARTICLE