Studies on the essential oils of the pakistani species of the family umbelliferae part 5 carum roxburghianum bal ajowan seed oil
Ashraf, M.; Aziz, J.; Bhatty, M.K.
Pakistan Journal of Scientific and Industrial Research 20(1): 48-51
1977
ISSN/ISBN: 0030-9885 Accession: 006516363
The chemical composition of the essential oil of the fresh and mature seed of C. roxburghianum was determined for the first time and compared with that of the 1 yr old premature seed commonly sold in the market. The respective oils obtained in 3.8% and 2.5% yields are composed of .alpha.-pinene (0.66, 0.42%), myrcene (0.56, 0.88%), .DELTA.3-carene (0.33, 0.60%), limonene (15.06, 20.77%), .gamma.-terpinene (1.92, 2.56%), p-cymene (1.92, 0.77%), l-cadinene (23.28, 29.0%), unidentified esters (5.60, 5.0%), fenchone (1.80, 2.0%), an acid (25.0, 18.50%), thymol (2.0, 1.6%), linalool (1.3, 1.2%), dl-piperitone (1.2, 1.3%), seselin (13.1, 10.2%), .alpha.-terpineol (1.4, 1.2%), piperitol (traces, traces), bergaptene (0.5, 0.1%) and iso-pimpinellin (0.8, 0.5%). The acid appears to be new on the basis of its IR, NMR and chemical studies. The amount of coumarins in the oils varies from 3.1-3.4%. The composition of the oil varies depending on the age and the degree of seed ripeness.