Planta Med 2008; 74 - PI25
DOI: 10.1055/s-0028-1084933

Comparison of chemical composition from Thymus vulgaris L. cultivated in different locations of Iran

F Nazari 1, S Shaabani 2, Z Kazemizadeh 1, S Nejad Ebrahimi 3
  • 1Department of Phytochemistry, Academic Centre for Education Culture & Research, Shahid Beheshti Branch, Shahid Beheshti University, Evin, Tehran, P.O. Box 19615–1171, Iran
  • 2Department of Chemistry, Faculty of Science, Shahid Beheshti University, Tehran, P.O. Box 19839–63113, Iran
  • 3Department of Phytochemistry, Medicinal Plants & Drug Research Institute, Shahid Beheshti University, Evin, Tehran, Iran

The genus Thymus, an aromatic and medicinal plant, includes numerous species with quite different botanical characteristics and a broad chemical heterogeneity. Thyme (Thymus vulgaris L.) is a European species native to the Western Mediterranean [1]. Its essential oils show antibacterial, antimycotic, antioxidative and food preservative properties [2].

The aerial parts of Thymus vulgaris cultivated in two sites in Iran, Shiraz (sample A) and Karaj (sample B), were hydrodistilled for 3 hours using a Clevenger-type apparatus.

After decanting and drying of the oils over anhydrous sodium sulfate, the corresponding oils were isolated in yields of 1.5% (w/w) for sample A and 1.3% (w/w) for sample B of the yellowish oils. The samples were analyzed by GC and GC-MS. The components of the essential oils were identified by comparison of their mass spectra and retention indices (RI) with those given in the literature and authentic samples [3].

Forty components were characterized in the essential oil of sample A and thymol (35.29%), ρ-cymene (20.97%) and

γ- terpinene (13.79%) were found as the major constituents. In contrast, thirty six components were identified in the oil of sample B of which carvacrol (37.84%), para-cymene (20.8%) and α-terpinene (7.89%) were reported as the main constituents.

Acknowledgement: The authors acknowledge the financial contribution from the Research and Technology Deputy of ACECR (Academic Centre for Education Culture & Research) for supporting this research.

References: 1. Casabianca, H. et al. (2006)J. Chromatogr. A 1132:219–227. 2. Deans, S.G., Ritchie, G. A. (1987) Int. J. Food Microbiol. 5:165–180.

3. Adams R. P. (2001) Identification of Essential oil Components by Gas Chromatography/Quadrupole Mass spectroscopy. Carol stream, IL. Allured Publishing Crop.