The essential oil of Peucedanum ru t h e n i c u m fruits, obtained by hydrodistillation, was analyzed by gas chromatography and gas chromatography mass spectrometry. Among the 31 identified constituents accounting for 83.9% of the total oil, the major components were 1,8-cineole (11.15%), camphor (5.86%), Z-carveol (6.88%), l-carvone (5.61%), 8,9-dehydroisolongifolene (1...

Ethnobotanical survey was conducted district Layyah, during 2010. The survey was conducted along with Chowk Azam road in some of villages including chaks i.e chak no 145.A/T.D.A,146.A/T.D.A,151/T.D.A,128/T.D.A and chak no 120/T.D.A tehsil and district Layyah. From each village 20 People were selected randomly by lottery method for consultation. For more ethnobotanic information some traditional...

Blanching is a prerequisite for preservation of green leafy vegetables. However, it may cause partial destruction of some nutrients like ascorbic acid which is highly oxidizable with time in the post harvest period on atmospheric exposure. The objective of the present study is to identify a suitable blanching treatment and conditions (temperature, time and media) for commonly consumed green lea...