Essential oil variation of Thymbra spicata L. (Lamiaceae), an East Mediterranean “oregano” herb

Publication date: October 2018Source: Biochemical Systematics and Ecology, Volume 80Author(s): Anastasia Stefanaki, Catherine Margaret Cook, Thomas Lanaras, Stella KokkiniAbstractThis is the first account of the essential oils of wild Greek plants of Thymbra spicata, an East Mediterranean species used as a culinary herb and herbal tea. In particular, the yield and composition of the essential oil of Th. spicata from Chios Island is recorded and compared between two seasons. Considering that Chios provides the westernmost studied material of Th. spicata, the geographical variation in the main essential oil compounds in the total natural range of the species in relation to its systematics is also discussed. The essential oil yield of the Chios plants ranged from 2.4 to 4.8 mL 100 g−1 dry weight (aerial parts without stems). Carvacrol (responsible for the “oregano” scent) was dominant in considerably high amounts (67.5%–88.3% of the total oil) and without significant seasonal differences. Other main compounds were p-cymene (0.7%–17.4%), γ-terpinene (0.1%–6.9%) and caryophyllene oxide (0.9%–2.5%). Τhymol (responsible for the “thyme” scent) was always very low (0.3%–0.7%). Throughout the East Mediterranean, carvacrol is dominantly the major essential oil compound of Th. spicata. p-Cymene, γ-terpinene and other, more minor, compounds contribute to local differences in the species' essential oils in its total range. The thymol-chemotype is scarce throughou...
Source: Biochemical Systematics and Ecology - Category: Biochemistry Source Type: research