„AROMA DALBA†CULTIVAR OF PIMPINELLA ANISUM L. DEVELOPED IN MOLDOVA

Maria GONCEARIUC, Zinaida BALMUS, Ludmila COTELEA, Svetlana MASCOVTEVA, Violeta BUTNARAS

Abstract


A new cultivar of Pimpinella anisum L. named Aroma Dalba has beendeveloped to be proposed for farm cultivation. The variety Aroma Dalba isdistinguished by resistance to drought and to diseases. Essential oil separated byhydrodistillation from the seeds, constitues 7.702% (dry matter). The yield of fruits(seeds) of new variety is 258 kg/ha and the production of essential oil are 20 Kg/ha.The essential oil production Qualitative and quantitative analyses using GC GCMSattested that the essential oil contains 19 compounds, with an identification rateof 99.85%. There are five major components in the essential oil. The majorcompound of essential oil is trans-anethole in concentration of 89.0%. Other maincompounds include iso-eugenol acetonitrile at a concentration of 4.59%; γ-himachalene (3.02%); butanoic acid,2-methyl- 4-methoxy-2-(3-methyloxiranyl)phenyl ester (1.13%).

Keywords


Pimpinella anisum, cultivar, essential oil, trans-anethole, γ-himachalene., aceto iso-eugenol

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