Acta Alimentaria
Volume/Issue:
Volume 41: Issue Supplement-1
Sources of variability of yarrow (Achillea SPP.) essential oil
Authors: S. Kindlovits 1 and É. Németh 1
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  • 1 Corvinus University of Budapest Department of Medicinal and Aromatic Plants, Faculty of Horticultural Sciences H-1118 Budapest Villányi út 29-43 Hungary
DOI:
https://doi.org/10.1556/aalim.41.2012.suppl.9
Page Count:
92–103
Publication Date:
01 Sep 2012
Online Publication Date:
10 Oct 2012
Article Category:
Research Article
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Achillea species have been traditionally utilized as raw material for tea mixtures and pharmaceutical preparations. The most important active agent of the drug is the essential oil which influences both the aroma and the effect of the tea. Most frequent monoterpene components of the oil are 1,8-cineole, camphor, borneol and α- and β-pinenes. Among sesquiterpene compounds, chamazulene, caryophyllene and oxides, as well as germacrene are to mention. Intrageneric and intraspecific chemical variability is a characteristic feature. Composition of the oil is highly variable, data on heritability are scarce. Differences in the oil composition have been detected in consequence of ontogenesis and organic differentiation. The influence of ecological factors (altitude, association, nutrients, etc.) seems to be an indirect one. Oils produced by different extraction methods, may show diverse composition.In the practice, variability of essential oil content and composition often degrades the quality of the raw materials for herbal teas. Solution may be development of agrotechnology and utilisation of standard cultivars.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
chemotype; chamazulene; millefolium group; polyploidy; monoterpenes; sesquiterpenes; ontogenesis; morphogenesis; distillation

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