Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 36, Issue 6, Pages 649-654Publisher
BLACKWELL SCIENCE LTD
DOI: 10.1046/j.1365-2621.2001.00502.x
Keywords
carvacrol; essential oil; gas chromatography-mass spectrometry; gamma-terpinene; p-cymene; thymol
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Samples of Origanum vulgare ssp. hirtum were collected from the same geographic area in the south of Croatia at different seasons of growth. The maximum fluctuations found for the main components from fresh plant material were: thymol [149.2-1124.4 mg (100 g)(-1)], carvacrol [51.6-564.3 mg (100 g)(-1)], p-cymene [20.2-220.9 mg (100 g)(-1)] and gamma -terpinene [50.1-217.5 mg (100 g)(-1)]. The oregano that was analysed belonged to a thymol/carvacrol chemotype. The season of collecting affected the qualitative and quantitative composition of the essential oil. The most impressive difference was the increase of p-cymene content in August. After the drying of the plant material, all samples showed a minor decrease in essential oil yields when compared with fresh plants. Drying, at room temperature, had no effect on the qualitative composition of oregano oil. Because of the variability of essential oil compositions from seasonally collected fresh and dried oregano, it would be important to check the quantity and quality of such components before usage.
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