Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Volatile Compounds of Artemisia capillaris Essential Oil during Storage

사철쑥 정유의 저장 중 향기성분 변화

  • Chung, Mi-Sook (Department of Food and Nutrition, College of Liberal Arts, Duksung Women's University)
  • 정미숙 (덕성여자대학교 교양교직대학 식품영양학전공)
  • Published : 2007.08.31
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Abstract

In this study, changes in the volatile compounds of Artemisia capillaris essential oil were investigated under six different storage conditions for 6 months. The essential oil was collected by steam distillation and analyzed by a gas chromatography-mass selective detector (GC-MSD). Seventy-five volatile compounds were identified from the fresh essential oil of Artemisia capillaris. During storage, the total levels of aldehydes, alcohols, and ketones slightly decreased and the level of hydrocarbons greatly decreased; the total level of esters also decreased in the essential oil. Notably, the levels of carvacrol, eugenol, myrcene, 1,8-cineole, caryophyllene, coumarin, ${\alpha}-thujone$, ${\beta}-thujone$, borneol, and ${\gamma}-terpinene$, known as antioxidants and antimicrobial agents, decreased during storage. Finally, aerobic storage conditions caused greater reductions in some compounds even at low temperatures.

Keywords

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