Original scientific paper

Free and Bound Volatiles of Garlic Mustard (Alliaria petiolata)

Ivica Blažević orcid.org/0000-0002-0715-3216 ; Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Split, Croatia
Josip Mastelić ; Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Split, Croatia

Abstract

Forty four volatile from Alliaria petiolata were identified after hydrodistillation in Clevengertype
apparatus. Essential oils were isolated from fresh, fresh autolyzed and dry plant material.
Volatile compounds were analysed by gas chromatography (GC) and gas chromatography –
mass spectrometry (GC-MS). The main components were organic nitrile and sulphur compounds.
They were allyl isothiocyanate (40.3–47.2 %), 3,4-epithiobutane nitrile (3.8–10.2 %), allyl
nitrile (0.6–7.6 %), allyl thiocyanate (1.2–2.1 %), that are released from sinigrin glucosinolate
degradation. In oils from autolyzed plant material we found diallyl disulphide (7.2 %), diallyl
sulphide (0.7 %), 3-vinyl-3,4-dihydro-1,2-dithiin (0.5 %) and 2-vinyl-4H-1,3-dithiin (0.3 %)
that are released by degradation of S-alke(en)yl cysteine sulphoxide. Oils, except above mentioned
volatiles, contain compounds without nitrogen and sulphur: phytol (4.0–26.3 %), palmitic acid
(0–14.7 %), (Z)-hex-3-en-1-ol (0.4–6.2 %), nonanal (0–3.0 %), phenylacetaldehyde (0–2.8 %),
ß-ionone (0.3–1.9 %), 4-vinyl-2-methoxy-phenol (0.2–1.6 %), benzaldehyde (0.2–1.0 %).
O-Glycosides with volatile aglycones were isolated and purified by »flash« chromatography.
After O-glycoside hydrolysis by ß-glucosidase from almonds, fourteen bound aglycons were
identified for the first time in this plant. The main aglycones were: 2-phenylethanol (20.8 %),
benzyl alcohol (16.7 %), eugenol (15.7 %), (Z)-hex-3-en-1-ol (4.8 %), 3-oxo-7,8-dihydro-α-ionol
(4.7 %), methyl salicylate (4.6 %) and butane-2,3-diol (4.5 %).

Keywords

Hrčak ID:

31186

URI

https://hrcak.srce.hr/31186

Publication date:

31.12.2008.

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