Researches on the essential oils of Juniperus drupacea Lab.

The leaves and fruits of J. drupacea Lab. were collected from Çamlıyayla (Mersin) Değirmendere highland ( Mersin), Abanoz highland of Anamur (Mersin) and Kuyucak village (Akseki, Antalya) in the years of 2004 and 2005. Besides, the samples of ?andız pekmezi? (concentrated water extract of fruits of J. drupacea) were obtained from Kuyucak village, Çatalbağdem village of Ermenek town, Abanoz highlands (Anamur, Mersin) as well as Değirmendere highland of Gözne, including also one sample produced by a semi-industrial method. Compositions of the leaf and fruit essential oils were analyzed using GC and GC-MS techniques. Aromatic compounds found in the ?andız pekmezi? samples which were obtained by MD-SPME were also analyzed by GC-MS. Spectrums of the essential oils and aromatic constituents were determined using MS-library screening software. It has been determined that there are 118 or 122 different compounds in the volatile oil samples of leaves and 92 or 93 of fruits and 25 or 47 of Andız pekmezi respectively In the leaf essential oils: ?-pinene (9.97-45.9%) and limonene (22.7-52.5%) were determined to be the major components. On the other hand, ß-pinene (0.6-2.7%), ß-phellandrene (0.9-7.4%), ?-copaene (0.1-2.0%), ß-caryophyllene (0.1-1.4%), ?-humulene (0.6-2.2%), ?-cadinene (0.1-2.3%) and ?-cadinene (0.8-3.9%) were also found to be in high amounts. In the fruit essential oils; ?-pinene (22.8-63.4%), limonene (10.7-51.1%), ß-pinene (1.0-2.9%), myrcene (1.9-3.4%), ?-murolene (2.0-7.2%), ?-cadinene (1.1-4.9%), ?-cadinene (0.9-3.6%) and abietatriene (e-3.4%) were found to be in high amounts. In aromatic composition of ?andız pekmezi?; trans-totarol (9.7-52.1%) was determined as the main constituent, where carvacrol (0.2-6.4%), sempervirol (0.6-3.5%), abietatriene (1.7-16.2%), and trans-ferrugineol (0.2-10.6%) were observed to be in high amounts. In conclusion; compositions of the essential oils from ?andız pekmezi? and the fruits of J. drupacea have been determined here in for the first time, established the similarities and differences between these two products, ascertained the methods used for production of ?andız pekmezi? in different regions, while composition of the essential oil has been elucidated in detail after finding the regional and seasonal variations in the essential oil samples.