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Farmanpour-Kalalagh, Karim, Mohebodini, Mehdi, Sabaghnia, Naser. (1399). Comparison and Correlation of the Compositions in Volatile Constituents from Different Parts of Summer Savory (Satureja hortensis L.). , 7(3), 295-304. doi: 10.22059/ijhst.2020.292759.325
Karim Farmanpour-Kalalagh; Mehdi Mohebodini; Naser Sabaghnia. "Comparison and Correlation of the Compositions in Volatile Constituents from Different Parts of Summer Savory (Satureja hortensis L.)". , 7, 3, 1399, 295-304. doi: 10.22059/ijhst.2020.292759.325
Farmanpour-Kalalagh, Karim, Mohebodini, Mehdi, Sabaghnia, Naser. (1399). 'Comparison and Correlation of the Compositions in Volatile Constituents from Different Parts of Summer Savory (Satureja hortensis L.)', , 7(3), pp. 295-304. doi: 10.22059/ijhst.2020.292759.325
Farmanpour-Kalalagh, Karim, Mohebodini, Mehdi, Sabaghnia, Naser. Comparison and Correlation of the Compositions in Volatile Constituents from Different Parts of Summer Savory (Satureja hortensis L.). , 1399; 7(3): 295-304. doi: 10.22059/ijhst.2020.292759.325

Comparison and Correlation of the Compositions in Volatile Constituents from Different Parts of Summer Savory (Satureja hortensis L.)

International Journal of Horticultural Science and Technology
دوره 7، شماره 3، آذر 2020، صفحه 295-304    اصل مقاله (637.01 K)
نوع مقاله: Research paper
شناسه دیجیتال (DOI): 10.22059/ijhst.2020.292759.325
نویسندگان
Karim Farmanpour-Kalalagh1؛ Mehdi Mohebodini* 2؛ Naser Sabaghnia3
1Department of Horticultural Science, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
2Department of Horticultural Science, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
3Department of Plant Production and Genetics, Faculty of Agriculture, University of Maragheh, Maragheh, Iran
چکیده
In this study, the variability of essential oil composition in different parts of summer savory was investigated. Extraction of essential oils from air-dried leaves and healthy seeds was done using water-distillation in Clevenger-type apparatus for 4 h. In total, 23 and 24 components were identified in the leaves and seeds of summer savory, respectively. Carvacrol (46.023%), Estragole (Methyl Chavicol) (6.257%), Caryophyllene (4.753%), and E-Caryophyllene (4.753%) were the major constituents in the seeds and Carvacrol (56.537%), γ-Terpinene (21.377%), and p-Cymene (8.587%) were the major constituents in the leaves. Among all constituents, Carvacrol, Caryophyllene, E-Caryophyllene, β-Bisabolene, cis-α-Bisabolene, Caryophyllene oxide, Z-Citral, E-Citral, γ-Terpinene, and δ-3-Carene were present in both of leaves and seeds. Significant positive and negative correlations were detected between constituents for the investigated parts of summer savory. In addition, the correlation analysis of same volatile constituents in seeds and leaves indicated that some constituents in one part of summer savory have a significant correlation with another part. Also, γ-Terpinene in leaves has a negative significant correlation with γ-Terpinene in the seeds.
کلیدواژه‌ها
Carvacrol؛ Essential oil؛ Estragole؛ P-Cymene؛ γ-Terpinene
مراجع
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