Fig. 2 | Scientific Reports

Fig. 2

From: Comparative volatiles profiling of two marjoram products via GC-MS analysis in relation to the antioxidant and antibacterial effects

Fig. 2

Representative GC chromatogram of volatiles identified in marjoram commercial products (MR and MI) analyzed after extraction with petroleum ether and peak numbers as listed in Table 2, peak (6): β-Phellandrene, peak (7): p-Cymene, peak (9): γ-Terpineol, peak (10): 2,4-Dimethylundecane, peak (12): 4-Thujanol, peak (13): Terpinen-4-ol, peak (15): Carvenone, peak (18): 4-Terpinenyl acetate, peak (19): Caryophyllene, peak (20): 10,12-Tricosadiynoic acid, methyl ester, peak (25): Neophytadiene, peak (27): Palmitic acid, methyl ester, peak (29): Methyl linolenate, peak (32): Palmitic acid, butyl ester, peak (37): n-Propyl linolenate, peak (40): Tetratriacontane, peak (41): trans-Geranylgeraniol, peak (43): Octacosane, peak (45): Pentatriacontane, peak (52): Tetracontane, peak (53): Tetratetracontane.

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