Moradi, M., Hassani, A., Sefidkon, F., Maroofi, H. (2021). Qualitative and Quantitative Changes in the Essential Oil of Origanum vulgare ssp. gracile as Affected by Different Harvesting Times. , 23(1), 179-186.
M. Moradi; A. Hassani; F. Sefidkon; H. Maroofi. "Qualitative and Quantitative Changes in the Essential Oil of Origanum vulgare ssp. gracile as Affected by Different Harvesting Times". , 23, 1, 2021, 179-186.
Moradi, M., Hassani, A., Sefidkon, F., Maroofi, H. (2021). 'Qualitative and Quantitative Changes in the Essential Oil of Origanum vulgare ssp. gracile as Affected by Different Harvesting Times', , 23(1), pp. 179-186.
Moradi, M., Hassani, A., Sefidkon, F., Maroofi, H. Qualitative and Quantitative Changes in the Essential Oil of Origanum vulgare ssp. gracile as Affected by Different Harvesting Times. , 2021; 23(1): 179-186.

Qualitative and Quantitative Changes in the Essential Oil of Origanum vulgare ssp. gracile as Affected by Different Harvesting Times

Journal of Agricultural Science and Technology
Article 14, Volume 23, Issue 1, 2021, Pages 179-186    PDF (427.91 K)
Document Type: Original Research
Authors
M. Moradi1; A. Hassani* 1; F. Sefidkon2; H. Maroofi3
1Department of Horticultural Science, Faculty of Agriculture, Urmia University, P.O.Box: 165, Urmia, Islamic Republic of Iran.
2Research Institute of Forests and Rangelands, P.O.Box: 13185-116, Tehran, Islamic Republic of Iran.
3Research Center of Agriculture and Natural Resources of Kurdistan, P.O. Box 66169-36311-714, Sanandaj, Islamic Republic of Iran.
Abstract
Qualitative and quantitative variations in the essential oil of wild growing Origanum vulgare L. ssp. gracile plants were studied in response to different phenological stages (pre, full and post-flowering). The essential oil of air-dried leaves was isolated by water distillation using a Clevenger-type apparatus and was analyzed by Gas Chromatography (GC) and Gas Chromatography–Mass Spectrometry (GC/MS). The highest (1.87%) and the lowest (1.01%) essential oil content were obtained from post-flowering and pre-flowering stages, respectively. In total, 24 components were identified and quantified in three phenological stages representing 96.75, 97.63, and 98.59% of the oil, respectively. Carvacrol (46.62, 46.5 and 27.6%), ρ-cymene (7.76, 13.54 and 37.08%) and γ-terpinene (21.54, 13.91 and 6.82%) were the main constituents of essential oils in pre, full, and post-flowering stages, respectively. Oxygenated monoterpenes (43.35-61.32%) and monoterpene hydrocarbons (30.81-48.02%) were the main classes of identified compounds in three essential oils. According to the findings of this research, the post-flowering stage can be considered as the most appropriate time for obtaining the highest essential oil content, but to achieve the highest rate of phenolic compounds, the pre-flowering and full-flowering stages can be recommended.
Keywords
Carvacrol; Oregano; ρ-Cymene; Phenological stage; γ-Terpinene
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