Isolation of fatty acids and aromatics from cell suspension cultures of Lavandula angustifolia

Abstract

Cell suspension cultures of Lavandula angustifolia Mill. ssp. angustifolia (syn.: L. officinalis Chaix.) afforded a fatty acid composition, cis and trans p-coumaric acids (=p-hydroxy cinnamic acids), and beta-sitosterol. The fatty acid composition was analyzed by GC-MS, and the structures of the isolated three compounds were determined by H-1- and C-13-NMR, and MS spectroscopic techniques.