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DOI: 10.1055/s-0028-1084933
Comparison of chemical composition from Thymus vulgaris L. cultivated in different locations of 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.