Essential oil and fatty acid compositions of different parts of Elaeagnus angustifolia l.

In this thesis, chemical components of various parts (flower, leaf, fruit, fruit peel, seed) of Elaeagnus angustifolia L., which are gathered from a sample tree in Eskişehir Anadolu University, are investigated. Essential oil and fatty acid compositions of different parts of Elaeagnus angustifolia L. are studied. In order to determine the essential oil components of flowers, the following methods are used: head space solid-phase microextraction (HS-SPME), hydrodistillation, extraction with the solvent n-hexane, hydrolysis with the enzyme β-glucosidase followed by hydrodistillation, concrete and absolute preparation. Gas chromatography-mass spectrometry (GC-MS) analysis is performed to investigate the volatile components. In all these methods, (E)-ethyl cinnamate is found to be the major volatile component for the flowers. The percentages of (E)-ethyl cinnamate are 47,1%; 89,9%; 50,1%; 49,9%; 40,2% for the methods HS-SPME, hydrodistillation, extraction with the solvent n-hexane, hydrolysis with the enzyme β-glucosidase followed by hydrodistillation, concrete and absolute preparation, respectively. HS-SPME and hydrodistillation methods are used to determine the essential oil components of the leaves. The major components are found to be (Z)-3-hexane-1-ol (55,3%, by HS-SPME method) and phytol (33,3%, by hydrodistillation). HS-SPME method is used to determine the volatile components of the fruit peel. In fruit peel, linolenic acid (27,1%) is found to be the major volatile component. Fatty acid components of the whole fruit and the seed are determined by the GC-MS method; the major component is found to be oleic acid (55,1%) in the whole fruit, linoleic acid (40,1%) in the seed.