ISSN: 2375-3935
American Journal of Food Science and Nutrition  
Manuscript Information
 
 
Analysis of Chemical Constituents of the Steam Distillate of Trachysperum roxburghianum
American Journal of Food Science and Nutrition
Vol.5 , No. 4, Publication Date: May 31, 2018, Page: 76-81
1255 Views Since May 31, 2018, 622 Downloads Since May 31, 2018
 
 
Authors
 
[1]    

Ajoy KumarBauri, Bio-Organic Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.

 
Abstract
 

The steam distillate of the spice, T. roxburghianum seeds was analyzed by GLC and GCMS techniques. Analysis revealed that the constituent of ingredients of the essential oil was different than that of oil obtained from other species like T. ammi, T. stictocarpum, and T. bulbocastanum seeds. GC analysis and preliminary investigation on TLC plate visualized five major compounds along with several minor constituents. This manuscript deals with the identification of these compounds done by GC-MS analysis.


Keywords
 

T. roxburghianum, Apiaceae, Steam Distillate, Characterization, GC-MS Analysis


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