Leaf and Flower Volatile Oil Components of Two Thyme Taxa Origanum onites L. and Thymbra spicata var. spicata in Turkey

Ayse Gul Sarikaya

doi:10.31590/ejosat.618187

Abstract

Medicinal and aromatic plants have a special importance with volatile oil components. Lamiaceae family members are important in pharmacology and perfumery industry because they contain volatile and aromatic oil. Originum onites L. and Thymbra spicata var. spicata are the most widely used and most exported species. The volatile components of the leaves and flowers of Origanum onites L. and Thymbra spicata var. spicata taxa were determined by Headspace Solid Phase Microextraction (HS-SPME) technique combined with gas chromatography/mass spectrometry (GC / MS). 33 different components of Origanum onites were identified and the main components were p-cymene (11.45%), γ-terpinene (11,89%), linalool (14.35%), thymol (20.03%) and carvacrol (26.91%), respectively. For Thymbra spicata var. spicata L., 36 different compounds were identified and the main components were p-cymene (11.72%), γ- terpinene (10.96%), linalool (13.44%), thymol (18.92%) and carvacrol (27.34%), respectively. Oxygen containing monoterpenes have been found to be high.

Highlights

Volatile oils and their aromatic extracts are widely used as a source of fragrance, food additives, cleaning products, in fragrance of cosmetics and medicines and in taste industries, as a source of aroma-chemicals or as a starting material for synthesis of naturally identical and semi-synthetic beneficial aroma chemicals (Weiss, 1997)
The Lamiaceae family members which are represented by 45 genera and 546 species in Turkey, are important in pharmacology and perfumery industry due to comprising volatile and aromatic oils (Secmen et al, 2000)
The volatile components of leaves and flowers were determined by the Head Space Solid Phase Micro Extraction (HS-SPME) technique combined with gas chromatography / mass spectrometry (GC/MS)

Summary

Introduction

Volatile oils (essences, ethereal oils) and their aromatic extracts are widely used as a source of fragrance, food additives, cleaning products, in fragrance of cosmetics and medicines and in taste industries, as a source of aroma-chemicals or as a starting material for synthesis of naturally identical and semi-synthetic beneficial aroma chemicals (Weiss, 1997). More than 15 plant species in Turkey are named and used as "thyme" The majority of these plants belong to Thymus of the Lamiaceae family, while others include the genus Origanum, Satureja, Majorana and Thymbra (Ozguven and Tansi, 1998; Kocabas and Karaman, 2001). A well-known folk medicine and spice plant, thyme is mainly used for meat dishes, vegetable dishes, various sauces and salads, cheeses and sausage production, digestive system and upper respiratory tract disorders, indigestion, loss of appetite and cough. It has antiseptic, sedative, gas expectorant, expectorant, cramp solvent properties. Thyme is a good source of pollen for bees and a source of quality grass in milk-giving animals (Ortiz and Fernandez, 1992)

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