The extracts from stems and leaves were prepared using different solvents (ethyl acetate, ethanol, acetone and water); their analysis was performed with GC-MS. Thirty-six volatile compounds were identified; terpenes - both hydrocarbons and oxygenated - were the main class of compounds.
In this work the first systematic study on the composition and the antibacterial properties of the extracts from the stems and the leaves of Ginja cherry are reported. This native Portuguese cherry (Prunus cerasus, L. Rosaceae) is used to make a liquor (Ginjinha); both stems and leaves are a by-product of this process.
Chemical composition and antibacterial properties of stem and leaf extracts from Ginja cherry plant
Piccirillo C;
2013
Abstract
In this work the first systematic study on the composition and the antibacterial properties of the extracts from the stems and the leaves of Ginja cherry are reported. This native Portuguese cherry (Prunus cerasus, L. Rosaceae) is used to make a liquor (Ginjinha); both stems and leaves are a by-product of this process.File in questo prodotto:
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