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Isolation and determination of optically pure carvone enantiomers from caraway (Carum carvi L.), dill (Anethum graveolens L.), spearmint (Mentha spicata L.) and Mentha longifolia (L.) Huds.

Uzi Ravid, Michal Bassat, E. Putievsky, Vera Weinstein, Raphael Ikan

Open publisher page 15 citations

Abstract

Abstract Optically pure (S)‐(+)‐carvone was isolated from the essential oils of the fruits of caraway and dill. Optically pure (R)‐(−)‐carvone was isolated from the essential oils of the leaves of spearmint and Mentha longifolia. Determination of the enantiomeric purity of the natural flavour was performed by 1H‐NMR spectroscopy using a chiral lanthanide shift reagent, Eu(hfc)3.

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What this paper is about

Abstract Optically pure (S)‐(+)‐carvone was isolated from the essential oils of the fruits of caraway and dill. Optically pure (R)‐(−)‐carvone was isolated from the essential oils of the leaves of spearmint and Mentha longifolia. Determination of the enantiomeric purity of the natural flavour was performed by 1H‐NMR spectroscopy using a chiral lanthanide shift reagent, Eu(hfc)3.

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Available abstract

Abstract Optically pure (S)‐(+)‐carvone was isolated from the essential oils of the fruits of caraway and dill. Optically pure (R)‐(−)‐carvone was isolated from the essential oils of the leaves of spearmint and Mentha longifolia. Determination of the enantiomeric purity of the natural flavour was performed by 1H‐NMR spectroscopy using a chiral lanthanide shift reagent, Eu(hfc)3.

Key concepts: Carvone, Anethum graveolens, Mentha spicata, Chemistry, Flavour, Enantiomer, Essential oil, Botany

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Isolation and determination of optically pure carvone enantiomers from caraway (Carum carvi L.), dill (Anethum graveolens L.), spearmint (Mentha spicata L.) and Mentha longifolia (L.) Huds. — Research Paper | ScholarLens