VARIABILITY OF THE CHEMICAL COMPOSITION OF ESSENTIAL OIL OF THE SPECIES Petiveria alliacea Linn IN THE PERIOD October 2010 – January 2011

Abstract

In recent years, the interest of researchers and producers in the use of products of natural origin has increased due to its availability in nature. The global market for essential oils has seen an increase, as consequence of the change in consumption patterns due to the trend towards greater use of natural products. Essential oils are mixtures of three types of terpenoids biosynthesized by plants, which provide the characteristic aroma some flowers, trees, fruits, herbs, spices, seeds and certain extracts of animal origin. It's about products intensely aromatic chemicals, typical non-greasy (so they don't rancid), naturally volatile (evaporate quickly without a trace) and light (not very dense). They are poorly soluble in water, and soluble in alcohol, fats, waxes and vegetable oils. I know they oxidize on exposure to air. More than 150 types have been extracted, each with its own aroma and unique healing virtues. Present oily texture formed by numerous mostly volatile components such as: cyclic terpenes and their derivatives oxygenates: alcohols, ketones, aldehydes, acids, etc.