Composition of essential oil of leaves and fruits of green strawberry (Fragaria viridis Weston) growing wild in Northern Kazakhstan

  • Vitaliy Kirillov Kazakh Research Institute of Forestry and Agroforestry
  • Tamara Stikhareva Kazakh Research Institute of Forestry and Agroforestry
  • Gayane Atazhanova International Research-and-Production Holding Company “Phytochemistry”
  • Aigerim Makubayeva International Research-and-Production Holding Company “Phytochemistry”
  • Mariya Serafimovich Kazakh Research Institute of Forestry and Agroforestry
  • Svetlana Kabanova Kazakh Research Institute of Forestry and Agroforestry
  • Alimzhan Rakhimzhanov Kazakh Research Institute of Forestry and Agroforestry
  • Sergazy Adekenov International Research-and-Production Holding Company “Phytochemistry”

Abstract

Fragaria viridis Weston essential oils from leaves and fruits were obtained by hydrodistillation. The composition of the essential oil from leaves and fruits was analyzed by GC-MS. 39 components were identified in leaves oil representing 67.3-80.7% of the oil composition. The main components of the essential oil from leaves of F. viridis Weston were β-linalool (0.8-8.9%), n-nonanal (0.5-8.6%), tetradecanal (2.1-5.9%), nerolidol (2.1-4.8%), an unidentified component (1.9-6.6%), α-bisabolol (0.8-6.7%), phytol (18.4-47.4%), an unidentified component (0.9-8.2%) depending on the growth conditions. The fruit oil was composed of 34 compounds representing 42.0-70.7% of the total composition of the oil. The main components of the essential oil from fruits of F. viridis Weston were m/p-xylene (2.4-14.0%), isoledene (4.7-8.5%), methyleugenol (3.3-8.4%), α-cedrene (2.5-3.9%), an unidentified component (3.4-9.1%), α-muurolene (6.8-11.3%), nerolidol (1.1-4.8%), α-cedrol (1.7-8.0%), α-bisabolol (2.3-5.0%), an unidentified component (0-25.6%) depending on the growth conditions. This is the first report of the chemical composition of the essential oils obtained from the leaves and fruits of green strawberry (Fragaria viridis Weston).

Published
2019-03-04