CHARACTERIZATION OF JUNIPERUS COMMUNIS L. ESSENTIAL OIL OBTAINED FROM BERRIES HARVESTED FROM THE BALKAN AREA
TIBERIUS OPRUȚA ,
MIHAELA TIȚA,
ADELINA CONSTANTINESCU ,
LĂCRĂMIOARA RUSU,
OVIDIU TIȚA
Affiliations
TIBERIUS OPRUȚA
”Lucian Blaga” University of Sibiu, Doctoral School, Bulevardul Victoriei 10, Sibiu, 550024, Romania
MIHAELA TIȚA
”Lucian Blaga” University of Sibiu, Faculty of Agriculture Science, Department of Food Industry and Environmental Protection, Bulevardul Victoriei 10, Sibiu , 550024, Romania
ADELINA CONSTANTINESCU
”Lucian Blaga” University of Sibiu, Faculty of Agriculture Science, Department of Food Industry and Environmental Protection, Bulevardul Victoriei 10, Sibiu , 550024, Romania
LĂCRĂMIOARA RUSU
”Vasile Alecsandri” University of Bacau, Faculty of Engineering, Department of Chemical and Food Engineering, Calea Mărășești, no.157, 600115, Bacau, Romania
OVIDIU TIȚA
”Lucian Blaga” University of Sibiu, Faculty of Agriculture Science, Department of Food Industry and Environmental Protection, Bulevardul Victoriei 10, Sibiu , 550024, Romania
Juniperus communis L. is a plant widely found as a wild crop in the South-Eastern Europe areas. Juniper berries, the fruit of Juniperus communis L. are a highly valued, essential oil-rich plant material used traditionally in folk medicine as antiseptic, diuretic, antirheumatic, anti-inflammatory, antibacterial and antifungicidal agent. This paper reviews information on extraction methods of the essential oil from the juniper berries, collected from different regions of Eastern Europe. The batches of essential oil obtained were characterized in terms of chemical composition using GC-FID method and organoleptic properties. Depending on the harvesting and collection areas, various results were achieved for the investigated attributes under similar production settings. Juniper berry essential oils derived from Albanian areas are rich in sesquiterpenes, which constitute key compounds with significant added value in the flavor and fragrance industries.
