Analysis of Almond-Violet Oil by Gas Chromatography (A Traditional Formula)

Viola odorata L. belongs to Violaceae family and is native to Iran. It is used in the form of Almond-Violet oil in traditional Persian medicine (TPM) since ancient times. Almond-Violet oil was used for the treatment of insomnia, headache, cough, and fever based on TPM textbooks. There are two methods for the preparation of Almond-Violet oil. The first is macerating voila flowers in sweet almond oil for several days under the sunlight. The second method is cold pressing of violet flowers and sweet almond.

In this study, after mixing the violet flowers with sweet almonds in 1:2 proportions, Almond-Violet oil was obtained under pressure. Fatty acid ingredients of Almond-Violet oil were analyzed by gas chromatography (GC) technique.

Analysis of Almond-Violet oil by GC method showed some major components such as oleic acid (70.54%), linoleic acid (Omega-6 fatty acids) (18.22%), palmitic acid (8.51%), stearic acid (1.58%), and palmitoleic acid (0.69%). Monounsaturated fat consumption has been considered to decrease low-density lipoprotein (LDL) cholesterol. Linoleic acid lipid radicals can also be used to act as an antioxidant agent in natural phenols. On the other hand, oleic acid may be responsible for the hypotensive (blood pressure reducing) effects. Palmitoleic acid is a beneficial fatty acid not only to increase insulin sensitivity by suppressing inflammation, but also to inhibit the destruction of insulin-secreting pancreatic beta cells.

In some aspects, the result of the present study does not fully match with the standards of the Europe Pharmacopoeia. This could be due to differences associated with the environment and cultivation of the plants. Such differences should be considered whilst studying native plants.