![Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5934/TOC-Subject-Sample-2021-Environment-Agriculture.jpg"})
Abstract
The chemical composition of essential oils from four varieties; yellow, pink, red and orange; of Caesalpinia pulcherrima was determined. The GC/MS analyses identified 22 components in yellow variety. Caryophyllene oxide (49.13%), epi-α-muurolol (4.96%), α-cadinol (4.47%) and α-copaene (4.25%) were the main components. The essential oil of the orange variety had 30 components. α-Pinene (25.65%), E-caryophyllene (16.28%), α-cadinol (5.05%), β-pinene (4.88%) and germacrene D (4.69%) were the important constituents. In red variety 30 components were identified of which caryophyllene oxide (31.18%), α-copaene (25.52%), epi-α-muurolol (5.50%) and α-cadinol (5.16%) were significant while in pink variety 20 identified components contained germacrene D (33.42%), E-caryophyllene (20.56%) and α-cadinene (6.61%) were detected. The difference in the chemical composition profile among Caesalpinia pulcherrima flower varieties indicates that they may present different biological activities.