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Chemical Composition, Enantiomeric Distribution, and Physical Properties of the Fruit Essential Oil from Zanthoxylum
Vladimir Morocho1, Yolanda Aguilar1, Claudia Cruz1
1Departamento de Química, Universidad Técnica Particular de Loja, Loja 110150, Ecuador.
Abstract:
The essential oil was obtained by steam distillation, using a Clevenger apparatus, from the pericarp of the fruit of Zanthoxylum lepidopteriphilum from Ecuador. The qualitative and quantitative analyses were performed by gas chromatography coupled with mass spectrometry (GC-MS) and flame ionization detection (GC-FID) on two capillary columns with non-polar DB-5ms and a polar HP-INNOWax stationary phase. Thirty-three components were identified, accounting for 99.62% and 99.30% total essential oil. The essential oil was dominated by oxygenated monoterpenes (90.21-89.21%), respectively. The main constituents of the essential oil were α-thujone (70.26-70.38%), β-thujone (10.78-10.90%), terpinen-4-ol (4.15-4.06%), and sabinene (3.60-4.02%). Enantioselective analysis by GC was realized on a β-cyclodextrin-based chiral column (2,3-diethyl-6-tert-butyldimethylsilyl-β-cyclodextrin) in this analysis, determining three couples of enantiomers, which exhibited the compound (1R,4S,5S)-(+)-α-thujone with an enantiomeric excess of 84.40%.
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