Volatile Composition of Essential Oils from Different Aromatic Herbs Grown in Mediterranean Regions of Spain

Abstract

Volatile composition of essential oils from dill, parsley, coriander, and mint were investigated at different harvest dates to determine the most suitable harvest time for each these herbs. Hydrodistillation (HD), using a Deryng system, was used for isolating the essential oils. Isolation and identification of the volatile compounds were performed using gas chromatography-mass spectrometry (GC-MS) instrument. The results of gas chromatography-flame ionization detector (GC-FID) analysis (quantification) showed that the main components in the essential oil of dill shoots were α-phellandrene, dill ether, and β-phellandrene, and the optimal harvest date was D2 (second harvest, fourth week of February 2015). For parsley shoots, the main compounds were 1,3,8-p-menthatriene, β-phellandrene, and P1 (first harvest, third week of November 2014) was the sample with the highest essential oil. For coriander, the main compounds were E-2-dodecenal, dodecanal, and octane and the highest contents were found at C2 (second harvest, 5 February 2015); while, the main two components of mint essential oil were carvone and limonene, and the highest contents were found at M1 (first harvest, second week of December 2014). The present study was the first one reporting data on descriptive sensory analysis of aromatic herbs at this optimal harvest date according to the content of volatile compounds of their essential oils.

ONTOGENETIC VARIABILITY IN THE QUANTITY AND QUALITY OF WINTER SAVORY (Satureja montana L.) HERB YIELD

“…In the case of many plant species of the families Lamiaceae, Poaceae and Asteraceae, leaf development has been shown to be closely correlated with essential oil biosynthesis and accumulation [Rehman et al 2016]. El-Zaeddi et al [2016] showed that harvest date and related plant age as well as plant developmental stage modify essential oil content and composition as well as sensory qualities of raw material. On average, the S. montana herb contained 0.42% of flavonoids.…”

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

“…Chemical polymorphism of EOs is characteristic to species of Thymus and Oregano (Kintzios, 2012;Ložienė & Venskutonis, 2005). It is well known that environmental factors such as temperature, moisture, the chemical composition of the soil, stage of vegetative cycle, and harvesting seasons influence the chemical composition of EOs (El-Zaeddi, Martínez-Tomé, Calín-Sánchez, Burló, & Carbonell-Barrachina, 2016;Ložienė & Venskutonis, 2005). Different chemical profile of EOs, for example, lack of the uniformity of EOs at the market at the moment present one of the main limiting factors for preservation purposes.…”

DOES PRESERVATION MODIFY THE ESSENTIAL OIL CONTENT AND CHEMICAL COMPOSITION OF LEAF CELERY (Apium graveolens L. var. secalinum Alef.)?

“…2), which could have been attributable to ontogenetic variation. El-Zaeddi et al [2016] demonstrated changes in the content of some essential oil constituents (including limonene and myrcene) in leaves of fennel, coriander, parsley and mint harvested at different times. These authors report that proper harvest time of the abovementioned spice herbs is extremely important with regard to the essential oil content and sensory quality of the plant material.…”