Variability of Essential Oil Composition of Origanum vulgare L. subsp gracile Populations from Turkey

被引:7
|
作者
Kilic, Omer [1 ]
Ozdemir, Fethi Ahmet [2 ]
机构
[1] Bingol Univ, Vocat Coll, Tech Sci, Bingol, Turkey
[2] Bingol Univ, Fac Sci & Art, Dept Mol Biol & Genet, Bingol, Turkey
关键词
Oregano; Origanum vulgare; essential oil; ecotypes; ANTIMICROBIAL ACTIVITY; GROWING WILD; SSP VULGARE; REGION; TAXA; CAV;
D O I
10.1080/0972060X.2016.1233831
中图分类号
Q94 [植物学];
学科分类号
071001 ;
摘要
The aerial parts of fifteen different populations of O. vulgare L. subsp. gracile were investigated to determine their variability among essential oil compositions. Thymol, carvacrol, gamma-terpinene and p-cymene were detected as the major components of all population samples in different amounts. Almost all populations had the same essential oil contents, except for minor differences. The most abundant components were thymol and carvacrol.
引用
收藏
页码:2083 / 2090
页数:8
相关论文
共 50 条
  • [21] Essential oil and antimicrobial activity of wild and cultivated Origanum vulgare L. subsp hirtum (Link) letswaart from the Marmara region, Turkey
    Esen, Guelden
    Azaz, Ayse Dilek
    Kurkcuoglu, Mine
    Baser, Kemal Husnu Can
    Tinmaz, Ahmet
    FLAVOUR AND FRAGRANCE JOURNAL, 2007, 22 (05) : 371 - 376
  • [22] Chemical composition and antioxidant activity of essential oils in Origanum vulgare subsp gracile at different phenological stages and plant parts
    Morshedloo, Mohammad Reza
    Mumivand, Hasan
    Craker, Lyle E.
    Maggi, Filippo
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (02)
  • [23] Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil
    de Souza, Evandro Leite
    Montenegro Stamford, Tania Lucia
    Lima, Edeltrudes de Oliveira
    Barbosa Filho, Jose Maria
    Mayo Marques, Marcia Ortiz
    CIENCIA E TECNOLOGIA DE ALIMENTOS, 2008, 28 (02): : 418 - 422
  • [24] The essential oil composition of Iranian oregano (Origanum vulgare L.) populations in field and provenance from Piranshahr district, West Azarbaijan province, Iran
    Pirigharnaei, Mohamad
    Zare, Samad
    Heidari, Reza
    Khara, Jalil
    Sabzi, Reza Emamali
    Kheiry, Farshad
    JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2011, 9 (3-4): : 89 - 93
  • [25] Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp viride) spices
    Hashemi, Seyed Mohammad Bagher
    Nikmaram, Nooshin
    Esteghlal, Sara
    Khaneghah, Amin Mousavi
    Niakousari, Mehrdad
    Barba, Francisco J.
    Roohinejad, Shahin
    Koubaa, Mohamed
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 41 : 172 - 178
  • [26] Essential oils of Origanum vulgare L. subsp glandulosum (Desf.) letswaart from Tunisia: chemical composition and antioxidant activity
    Mechergui, Kaouther
    Coelho, Jose A.
    Serra, Maria C.
    Lamine, Sassia B.
    Boukhchina, Sadok
    Khouja, Mohamed L.
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (10) : 1745 - 1749
  • [27] Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli
    Mitchell, Teresa Cristina
    Montenegro Stamford, Tania Lucia
    de Souza, Evandro Leite
    Lima, Edeltrudes de Oliveira
    Carmo, Egberto Santos
    CIENCIA E TECNOLOGIA DE ALIMENTOS, 2010, 30 (03): : 755 - 760
  • [28] Chemical Composition of Essential Oil of Nepeta nuda L. subsp nuda (Lamiaceae) from Turkey
    Kilic, Omer
    Hayta, Sukru
    Bagci, Eyup
    ASIAN JOURNAL OF CHEMISTRY, 2011, 23 (06) : 2788 - 2790
  • [29] Transdermal delivery enhancement of carvacrol from Origanum vulgare L. essential oil by microemulsion
    Laothaweerungsawat, Natnaree
    Neimkhum, Waranya
    Anuchapreeda, Songyot
    Sirithunyalug, Jakkapan
    Chaiyana, Wantida
    INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2020, 579
  • [30] Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil
    Teixeira, Barbara
    Marques, Antonio
    Ramos, Cristina
    Serrano, Carmo
    Matos, Olivia
    Neng, Nuno R.
    Nogueira, Jose M. F.
    Saraiva, Jorge Alexandre
    Nunes, Maria Leonor
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (11) : 2707 - 2714