One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves
The composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (<i>Laurus nobilis</i> L., family Lauraceae) plants were collected each month in the period from 15 January to 15 December 2...
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2025-02-01
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| author | Dario Kremer Valerija Dunkić Srđan Milovac Suzana Inić Lea Juretić Iva Rechner Dika Marinko Petrović |
| author_facet | Dario Kremer Valerija Dunkić Srđan Milovac Suzana Inić Lea Juretić Iva Rechner Dika Marinko Petrović |
| author_sort | Dario Kremer |
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| description | The composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (<i>Laurus nobilis</i> L., family Lauraceae) plants were collected each month in the period from 15 January to 15 December 2022. Twelve obtained leaf samples were hydrodistilled in a Clevenger apparatus and analyzed using gas chromatography–mass spectrometry (GC-MS). A total of 44 compounds were detected in EO and 39 compounds were identified based on MS spectra and RIs (retention indices), accounting for 99.44–99.94% of the oil. The EO consisted almost entirely of monoterpenes (95.56–99.28%) and small quantities of phenylpropanoids, sesquiterpenes and other compounds. The major volatile compound was 1,8-cineole (49.79–64.94%), followed by α-terpinyl acetate (7.14–11.96%), sabinene (3.16–9.01%), linalool (1.77–8.03%), α-pinene (1.46–4.49%), β-pinene (1.55–3.69%) and α-terpineol (0.99–4.77%). The ANOVA indicated statistically significant changes in the composition of the EO over one year. The contents of eugenol, methyl eugenol and elemicin, which are responsible for the spicy aroma of the leaves, were highest during flowering (March) and at the time of fruit ripening (October, November). The harvest time of the leaves can be adjusted to obtain leaves rich in the desired compounds according to whether they are to be used as a spice, medicine or repellent. |
| format | Article |
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| institution | DOAJ |
| issn | 2311-7524 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
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| series | Horticulturae |
| spelling | doaj-art-1b4f091201f44b818ac3afe329896ec32025-08-20T02:42:34ZengMDPI AGHorticulturae2311-75242025-02-0111324110.3390/horticulturae11030241One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel LeavesDario Kremer0Valerija Dunkić1Srđan Milovac2Suzana Inić3Lea Juretić4Iva Rechner Dika5Marinko Petrović6Faculty of Agriculture, University of Zagreb, Svetošiminska cesta 25, 10000 Zagreb, CroatiaFaculty of Science, University of Split, Ruđera Boškovića 33, 21000 Split, CroatiaDepartment of Environmental Protection and Health Ecology, Andrija Štampar Teaching Institute for Public Health, Mirogojska 16, 10000 Zagreb, CroatiaFaculty of Pharmacy and Biochemistry, University of Zagreb, A Kovačića 1, 10000 Zagreb, CroatiaFaculty of Medicine, University of Rijeka, 51000 Rijeka, CroatiaFaculty of Agriculture, University of Zagreb, Svetošiminska cesta 25, 10000 Zagreb, CroatiaInstitute IGH, d.d., J. Rakuše 1, 10000 Zagreb, CroatiaThe composition of an essential oil (EO) depends on both the plant’s genetic constitution and environmental factors. In this study, the leaves of female bay laurel (<i>Laurus nobilis</i> L., family Lauraceae) plants were collected each month in the period from 15 January to 15 December 2022. Twelve obtained leaf samples were hydrodistilled in a Clevenger apparatus and analyzed using gas chromatography–mass spectrometry (GC-MS). A total of 44 compounds were detected in EO and 39 compounds were identified based on MS spectra and RIs (retention indices), accounting for 99.44–99.94% of the oil. The EO consisted almost entirely of monoterpenes (95.56–99.28%) and small quantities of phenylpropanoids, sesquiterpenes and other compounds. The major volatile compound was 1,8-cineole (49.79–64.94%), followed by α-terpinyl acetate (7.14–11.96%), sabinene (3.16–9.01%), linalool (1.77–8.03%), α-pinene (1.46–4.49%), β-pinene (1.55–3.69%) and α-terpineol (0.99–4.77%). The ANOVA indicated statistically significant changes in the composition of the EO over one year. The contents of eugenol, methyl eugenol and elemicin, which are responsible for the spicy aroma of the leaves, were highest during flowering (March) and at the time of fruit ripening (October, November). The harvest time of the leaves can be adjusted to obtain leaves rich in the desired compounds according to whether they are to be used as a spice, medicine or repellent.https://www.mdpi.com/2311-7524/11/3/241Adriatic coastCroatiaessential oilGC-MSyear-round metabolite variation1,8-cineole |
| spellingShingle | Dario Kremer Valerija Dunkić Srđan Milovac Suzana Inić Lea Juretić Iva Rechner Dika Marinko Petrović One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves Horticulturae Adriatic coast Croatia essential oil GC-MS year-round metabolite variation 1,8-cineole |
| title | One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves |
| title_full | One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves |
| title_fullStr | One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves |
| title_full_unstemmed | One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves |
| title_short | One-Year Seasonal Variation in the Content of Volatile Compounds in Bay Laurel Leaves |
| title_sort | one year seasonal variation in the content of volatile compounds in bay laurel leaves |
| topic | Adriatic coast Croatia essential oil GC-MS year-round metabolite variation 1,8-cineole |
| url | https://www.mdpi.com/2311-7524/11/3/241 |
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