Essential oil and by-products of distillation of bay leaves (Laurus nobilis L.) from Argentina

Adams, 2007 AOAC. 1990. Official Methods of Analysis, 15th Edition. Association of Official Analytical Chemists, Arlington, Virginia. Bakkali, 2008, Biological effects of essential oils—a review, Food Chem. Toxicol., 46, 446, 10.1016/j.fct.2007.09.106 Bouzouita, 2001, Chemical composition of Laurus nobilis oil from Tunisia, J. Essent. Oil Res., 13, 116, 10.1080/10412905.2001.9699631 Burt, 2004, Essential oils: their antibacterial properties and potential applications in foods—a review, Int. J. Food Microbiol., 94, 223, 10.1016/j.ijfoodmicro.2004.03.022 Caredda, 2002, Supercritical carbon dioxide extraction and characterization of Laurus nobilis essential oil, J. Agric. Food Chem., 50, 1492, 10.1021/jf0108563 Conforti, 2006, Comparative chemical composition and antioxidant activities of wild and cultivated Laurus nobilis L. leaves and Foeniculum vulgare subsp. piperitum (Ucria) Coutinho seeds, Biol. Pharm. Bull., 29, 2056, 10.1248/bpb.29.2056 Crampton, 1974 Dadalioglu, 2004, Chemical Compositions and antibacterial effects of essential oils of Turkish Oregano (Origanum minutiflorum), Bay (Laurus nobilis), Spanish Lavender (Lavandula stoechas L.), and Fennel (Foeniculum vulgare) on Common Foodborne Pathogens, J. Agric. Food Chem., 52, 8255, 10.1021/jf049033e Flamini, 2007, Comparison between the conventional method of extraction of essential oil of Laurus nobilis L. and a novel method which uses microwaves applied in situ, without resorting to an oven, J. Chromatogr. A, 1143, 36, 10.1016/j.chroma.2007.01.031 Hokwerda, 1982, Composition of essential oils of Laurus nobilis, L. nobilis var. angustifolia and Laurus azorica, Planta Med., 44, 116, 10.1055/s-2007-971415 Huergo, 1978, El aceite esencial de bay (Laurus nobilis L.), Riv. It. EPPOS, 60, 635 InfoStat, 2008 Kilic, 2004, Volatile constituents and key odorants in leaves, buds, flowers and fruits of Laurus nobilis L., J. Agric. Food Chem., 52, 1601, 10.1021/jf0306237 Kilic, 2005, Glycosidically bound volatiles and flavor precursors in Laurus nobilis L., J. Agric. Food Chem., 53, 2231, 10.1021/jf040373+ McLafferty, 2005 Mitic-Culafic, 2009, Protective effect of linalool, myrcene and eucalyptol against t-butyl hydroperoxide induced genotoxicity in bacteria and cultured human cells, Food Chem. Toxicol., 47, 260, 10.1016/j.fct.2008.11.015 NRC, 1969. United States-Canadian Tables of Feed Composition. NAS-NRC Pub. 1684. Ozcan, 2005, Effect of different locations on the chemical composition of essential oils of bay (Laurus nobilis L.) leaves growing wild in Turkey, J. Med. Food, 8, 408, 10.1089/jmf.2005.8.408 Pino, 1993, The chemical composition of bay leaf oil from various origins, Die Nahrung., 37, 592, 10.1002/food.19930370611 Politeo, 2007, Chemical composition and antioxidant activity of free volatile aglycones from bay (Laurus nobilis L.) compared to its essential oil, Croatia Chem. Acta, 80, 121 Schneider, B., 1954. The Total Digestible Nutrient System of Measuring Nutritive Energy. Washington Agricultural Experimental Station, Scientific Paper No. 1250. USA. SAGPYA, May 2008. www.sagpya.mecon.gov.ar/new/0-0/agricultura. Simic, 2004, The chemical composition of some Lauraceae essential oils and their antifungal activities, Phytother. Res., 1, 713, 10.1002/ptr.1516 Swift, 1957, The caloric value of TDN, J. Anim. Sci., 16, 753, 10.2527/jas1957.164753x UNCTAD, 2006 Zheng-kui, 1990, Chemical constituents of the essential oils from the leaves of Laurus nobilis and tendency in changes of the constituents month by month, Acta Bot. Sin., 32, 878 Zola, 1977, L’huile essentiele de Laurier noble, Riv. It. EPPOS, 59, 374