Characterization of the essential oil from cone-berries of Juniperus communis L. (Cupressaceae)

• Autorzy: Majewska E. , Kozłowska M. , Kowalska D. , Gruczynska E.

Warianty tytułu

PL

Charakterystyka olejku eterycznego uzyskiwanego z szyszkojagód jałowca pospolitego Juniperus communis L. (Cupressaceae)

• Języki publikacji: EN

Abstrakty

EN

Juniperus communis L. (Cupressaceae) is a plant widely cultivated in the Northern hemisphere. Juniper berries, the fruit of Juniperus communis L. are a highly valued, essential oil-rich plant material used traditionally in folk medicine as antiseptic, diuretic, antirheumatic, anti-inflammatory, antibacterial and antifungicidal agent. This paper reviews information on extraction methods of the essential oil from the juniper berries, its chemical composition and antimicrobial as well as antioxidant properties.

PL

Jałowiec pospolity Juniperus communis L. (Cupressaceae) jest rośliną powszechnie występującą na całej półkuli północnej. Szyszkojagoda jałowca jest surowcem roślinnym dostarczającym cennego olejku eterycznego wykorzystywanego głównie w lecznictwie jako środek o właściwościach bakteriobójczych, moczopędnych, przeciwzapalnych, przeciwreumatycznych oraz przeciwgrzybiczych. W pracy przedstawiono charakterystykę olejku eterycznego uzyskiwanego z szyszkojagód jałowca pospolitego, metody jego ekstrakcji, skład chemiczny oraz właściwości przeciwbakteryjne i przeciwgrzybicze, jak również przeciwutleniające.

Słowa kluczowe

EN

essential oil; Juniperus communis; Cupressaceae; folk medicine

• Wydawca: -
• Czasopismo: Herba Polonica
• Rocznik: 2017
• Tom: 63
• Numer: 3
• Opis fizyczny: p.48-55,ref.

Twórcy

autor

Majewska E.

• Departament of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Kozłowska M.

• Departament of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Kowalska D.

• Departament of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

autor

Gruczynska E.

• Departament of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland

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Identyfikatory

DOI

10.1515/hepo-2017-0018