Identification of Compounds in Essential Oils of Some Plants in Jiroft Region Using GC/MS

Document Type : Original Article

Authors

1 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Jiroft, Jiroft, Iran.

2 Assistant Professor, Department of Chemistry, Jiroft Branch, Islamic Azad University, Jiroft, Iran.

3 PhD Student, Department of Horticulture, Faculty of Plant Production, University of Agriculture and Natural Resources, Gorgan, Iran.

Abstract

In this study, experiments were carried out on six native medicinal plants of Jiroft (Thymus vulgaris, Satureja hortensis, Mentha piperita, Salvia officinalis, Rosmarinus officinalis and Achillea millefolium). Essential oils were obtained from the aerial parts of plants by hydro-distillation and analyzed by gas chromatography using mass spectrometric detection. The results showed that the highest amount of total phenolic compounds was related to Mentha piperita, Salvia officinalis sage essential oils (18.1 mg gallic acid/ ml) and the lowest amount of phenolic compounds was related to Satureja hortensis essential oil (4 mg gallic acid/ ml). Salvia officinalis essential oil had the highest percentage of free radical scavenging of DPPH in all concentrations and Satureja hortensis essential oil had the lowest. Chemical composition of the essential oils by GC/MS showed one common chemical compound of alpha-pinene was found in all the oils. Major composition oil of salvia officinalis were campher (33.60%), alpha-thujone (25.45%), 1,8-cineol (13.83%), alpha-pinene (7.01%) and beta-pinene 6.49%) while those of Achillea millefoliom were 1,8-cineol (24.37%), carvacrol (15.57%) and gama-terpinene (9.63%). Major composition oil of Thymus vulgaris were Thymol (56.23%), gamma-Terpinene (14.59%) and Cymene (13.49%) and those of Satureja hortensis L. were carvacrol (54.16%), gama-terpinene (28.87%) and Cymene (8.74%). Major composition oil of Mentha piperita were Menthol (40.34%) and Menthone (29.57%) and those of Rosmarinus officinalis were Verbenone (16.93), α-pinene (15.48), Camphor (11.99%) and Bornyl acetate (10.32%). In this study, it was found that the essential oils of all studied plants had phenolic compounds and antioxidant activity and could be used as natural antioxidants in the food and pharmaceutical industry.

Keywords

Main Subjects

References

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Karafan Quarterly Scientific Journal
Volume 18, Issue 4 - Serial Number 56
Agriculture / Art & Architecture
February 2022
Pages 189-206

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History

  • Receive Date: 25 October 2021
  • Revise Date: 08 December 2021
  • Accept Date: 17 January 2022

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