DRY AND FRESH HERBA OF Satureja montana L.: A COMPARATIVE STUDY REGARDING CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF VOLATILE OILS

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Cristian MOISA, Lucian COPOLOVICI, Georgeta POP, Dana COPOLOVICI

Mountain or winter savory Satureja montana L. is one of the most cultivated aromatic plant from Lamiaceae family. As most of the species from their genus, Satureja montana L. contains essential oils which differ in chemical composition as plants are from different origin or has been dried in different regime. This study has been shown that chemical composition and antioxidant capacity are different for dry and fresh herba and even has been varying if the herba was dried in air or in the oven. It has been demonstrated that the major compound, carvacrol, of volatile oils from dry herba was found to be in higher percent than in volatile oils extracted from fresh herba. In contrast, different sesquiterpenes concentrations were higher for fresh herba. The antioxidant capacity was two times bigger for the oil extracted from dry herba. This surprising feature could be explained by the higher carvacrol concentration and lower thymol concentration determined in volatile oil extracted from dry herba.

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MOISA C., COPOLOVICI L., POP G., COPOLOVICI D. 2017, DRY AND FRESH HERBA OF Satureja montana L.: A COMPARATIVE STUDY REGARDING CHEMICAL COMPOSITION AND ANTIOXIDANT CAPACITY OF VOLATILE OILS. Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, ISSN 2285-1364, 349-352.


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