Viburnum tinus L.: Investigation on its spontaneous emission at different phenological stages. (April 2020)

• Record Type: Journal Article
• Authors: Najar, Basma; Ferri, Benedetta; Cioni, Pier Luigi; Pistelli, Luisa
• Is Part Of: Biochemical systematics and ecology. Volume 89(2020)
• Publication Date: 2020-04
• Subjects: Laurustinus -- Leaves -- Stems -- Flowers -- Fruits -- SPME; Chemotaxonomy -- Periodicals; Biochemical variation -- Periodicals; Ecology -- Periodicals; Biochemistry -- Periodicals; Ecology -- Periodicals; Chimiotaxinomie -- Périodiques; Variation biochimique -- Périodiques; Écologie -- Périodiques; 578.012
• DOI: 10.1016/j.bse.2020.104013
• Languages: English
• ISSNs: 0305-1978

Abstract

Abstract : The volatile components emitted from different organs of Viburnum tinus L., collected during various developmental stages, were analysed by solid phase micro extraction (SPME) and identified by GC-MS. More than 90% of the identified fraction was represented by non-terpenes in both young and adult leaves (94.2% and 94.3%, respectively), as well as in fruits of different ages: unripe and ripe (red and black) (93.1%, 90.6% and 90.9%, respectively). This latter class was also the predominant one in Viburnum crushed fruits (pericarp and seeds), even though with low amount (67.0%). ( Z )-3-hexanol acetate was the main compound in all the leaf samples and red fruits, while apiol (40.9%) was the most abundant in unripe fruits and ( E )-2-hexen-1-ol (52.8%) in black ripe fruits. On the contrary, the crushed fruits were characterized by decanal (12.0%) and n -hexanol (8.2%). Bud and flower emissions highlighted a good percentage of oxygenated monoterpenes (80.0% and 75.0%, respectively) mainly represented by (E)-β-ocimene (76.5% and 72.1%, respectively). The stem composition was characterized by non-terpenes (34.6%) followed by sesquiterpene hydrocarbons (29.0%) and oxygenated monoterpenes (17.6%). Graphical abstract: Image 1 Highlights: Aroma profile from shoot system of laurustinus. Monoterpene compounds characterized the volatile composition of flowers. Increase of alcohol percentage with ripening in each leaf and fruit samples. Total ester percentages decreased with ripening both in leaves and fruits.