Zhelev Iliya, Petkova Zhana, Kostova Iliana, Damyanova Stanka, Stoyanova Albena, Dimitrova-Dyulgerova Ivanka, Antova Ginka, Ercisli Sezai, Assouguem Amine, Kara Mohammed, Almeer Rafa, Sayed Amany A
Faculty of Pharmacy, Medical University of Varna, 9002 Varna, Bulgaria.
Department of Chemical Technology, Faculty of Chemistry, University of Plovdiv "Paisii Hilendarski", 24 Tsar Asen St., 4000 Plovdiv, Bulgaria.
Plants (Basel). 2022 Mar 28;11(7):896. doi: 10.3390/plants11070896.
The chemical composition of L. ( family) fruits, collected from two regions in Bulgaria (south-central and north-east Bulgaria), was investigated. The content of proteins (5.3-7.4%), carbohydrates (73.9-78.8%), fiber (47.2-49.9%), ash (2.5-3.0%), essential oils (0.5%), and vegetable oil (3.8-5.0%) were identified in the fruits. The composition of the essential oils (EOs) of fruits from both regions was determined; the main compounds were 1,8-cineole (16.9-18.8%), -pinene (7.2-16.6%), sabinene (6.7-14.5%), and bicyclogermacrene (7.3-9.0%), but significant differences in the quantitative and qualitative composition of EOs between the regions were found. The EOs of plants from north-east Bulgaria demonstrated antimicrobial activity against the pathogenic species , , and , but the Gram-negative bacteria and exhibited resistance to the oil. Linoleic acid predominated in vegetable oil from both regions, followed by oleic acid. -sitosterol and -tocopherol were the main components in the sterol and tocopherol fraction of the lipids. Phosphatidic acids were the main components in the vegetable oil from north-east Bulgaria, while in the vegetable oil from south-central Bulgaria, all phospholipids were found in almost the same quantity. Overall, significant differences were observed in the chemical composition (proteins, carbohydrates, ash and moisture) of the fruits from the two regions of Bulgaria, as well as in the content of the main components of their essential and vegetable oils.
对采自保加利亚两个地区（中南部和东北部）的L.（属）水果的化学成分进行了研究。在这些水果中鉴定出了蛋白质（5.3 - 7.4%）、碳水化合物（73.9 - 78.8%）、纤维（47.2 - 49.9%）、灰分（2.5 - 3.0%）、精油（0.5%）和植物油（3.8 - 5.0%）的含量。测定了两个地区水果的精油（EOs）成分；主要化合物为1,8 - 桉叶素（16.9 - 18.8%）、α - 蒎烯（7.2 - 16.6%）、桧烯（6.7 - 14.5%）和双环大根香叶烯（7.3 - 9.0%），但发现两个地区的精油在定量和定性组成上存在显著差异。保加利亚东北部植物的精油对病原菌、、和表现出抗菌活性，但革兰氏阴性菌和对该油具有抗性。两个地区的植物油中均以亚油酸为主，其次是油酸。β - 谷甾醇和α - 生育酚是脂质甾醇和生育酚部分的主要成分。磷脂酸是保加利亚东北部植物油的主要成分，而在保加利亚中南部的植物油中，所有磷脂的含量几乎相同。总体而言，保加利亚两个地区水果的化学成分（蛋白质、碳水化合物、灰分和水分）以及其精油和植物油的主要成分含量存在显著差异。
