UNEXPECTED VOLATILE COMPOUNDS OF MYRTUS COMMUNIS L. FRUIT RIND GROWING IN IRAN
The hydrodistilled essential oil of the rind of Myrtus communis L. fruit cultivated in the north of Iran, was analyzed by gas chromatography (GC) and gas chromatography–mass spectrometry (GC–MS). Fifteen compounds constituting 98.6% of the total oil were identified. The main components were (E)-9-Octadecenoic acid (18.5%), γ-Terpinene (11.3%), (E)-4-Decenal (10.9%), cis-4-Decen-1-ol (10.0%), Oleic acid (8.6%) and α-Terpineol (7.6%). The literature survey revealed that volatile constituents of different parts of Myrtus communis L. have been extensively reported but the essential oil of the fruit rind has not been chemically investigated and this article is the first study on the chemical composition of this part