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The fruits of eight populations of B. persicum were collected from different regions in northeast of Iran. Essential oil of B. persicum was extracted by hydrodistillation and analysed by GC-FID and GC/MS. The oils yields of dried fruits were found to be between 3.1 and 7.9% (v/w). In total, 19 compounds were identified that representing about 95.4-98.9% of the oil compositions. The major compounds (>5%) were γ-terpinene (29.2-40.1%), cuminic alcohol (16.4-28.4%), cumin aldehyde (9.1-18.9%), p-cymene (9.4-15.6%), safranal (3.4-7.9%) and limonene (3.7-6.4%). Monoterpene hydrocarbons were the main constituents in all populations. A hierarchical cluster analysis was done to put the chemical compositions of the essential oils from B. persicum fruit into perspective. The cluster analysis revealed at least five different groups and between these populations. The results of this experiment showed differences among the amount of oil yield, main and minor compounds in studied B. persicum populations. [ABSTRACT FROM AUTHOR]

The aerial parts of wildAchillea wilhelmsiiC. Koch andA. kellalensisBoiss. & Hausskn. (Asteraceae family) were collected from Southwestern Iran provinces. The essential oils obtained by steam distillation from fine powder of the leaves and flowers of the twoAchilleaspecies have been analyzed by GC and GC-MS. The oil yield varied of 0.23 to 0.68% dry matter. The variations in chemical compositions from the flowers and leaves are important between plant populations. A total of 46 constituents were identified. The major constituents of the essential oils ofA. wilhelmsiicollected from the Ben and Natanz regions were lavandulyl acetate (t 26.2%), chrysanthenone (t 18.3%), 1,8-cineole (5.5 17.2%), linalool (0.8 16.1%), camphor (0.5 16.6%), borneol (t 6.5%), α-pinene (2.7 6.5%) and lavandulol (t 6.0%), while the essential oils ofA. kellalensisfrom the Kallar region were chamazulene (49.0 52.6%), α-bisabolol (20.5 -25.1%), β-myrcene (2.8 3.7%), and αpinene (1.6 4.5%). Although, the essential oils from the flowers and leaves ofA. kellalensiswere characterized by high level of oxygenated sesquiterpenes, those ofA. wilhelmsiiwere characterized by high level of oxygenated monoterpenes. [ABSTRACT FROM PUBLISHER]

Essential oils from the aerial parts of three populations ofNepeta crassifolia(Lamiaceae), which are Iranian endemic species and four populations ofN. nudagrown in northwestern Iran were obtained by hydro-distillation and examined by gas chromatography (GC) and GC–mass spectrometry (GC/MS). Overall, 37 compounds were identified in the essential oils from different populations ofN. crassifoliaandN. nuda. The essential oils consisted mainly of oxygenated monoterpenes and sesquiterpene aldehydes. The major components in the oils of three populations ofN. crassifoliawere 4aβ, 7α, 7aβ-nepetalactone (16.46–27.45%), 4aα, 7α, 7aβ-nepetalactone (13.45–17.54%), 1,8-cineole (8.15–9.70%) and elemol (14.38–22.14%), while 7aβ-nepetalactone (61–72.21%), 4aα, 7α, 7aβ-nepetalactone (8.72–12.63%), pulegone (7.36%) and piperitenone oxide (4.12%) were identified as the main constituents in the oils of four populations ofN. nuda. The essential oils from the aerial parts of two species ofNepetasourced in northwestern Iran were rich in oxygenated monoterpenes. In conclusion, the present study indicated the essential oil components of wild populations of bothNepetaspecies varied with chemotypes, environmental conditions, and geographic origin. [ABSTRACT FROM AUTHOR]

Context:Ferulago angulataBoiss. (Apiaceae), a perennial aromatic herb, grows wild in Iran. The aerial parts ofF. angulataare used as a flavouring in foods, especially dairy foods by indigenous people in western and southwestern Iran. Objective: This study investigates variation in chemical compositions, antioxidant and antibacterial activities of the essential oils fromF. angulatacollected from natural habitats in the alpine regions of southwestern Iran. Materials and Methods: The antimicrobial activity, minimum inhibitory concentration (MIC) and minimum bactericidal (MBC) of the essential oils were evaluated against four bacteria (Bacillus cereus,Listeria monocytogenes,Staphylococcus aureusandSalmonella typhimurium). Antioxidant activity of the oils was determined by DPPH assay. Results: The essential oils were analyzed by GC-FID and GC/MS, which 49 volatile components were identified. There were significant differences between the various populations for oil yield and some main compounds. The major constituents of the essential oils fromF. angulatawereα-pinene, andcis-β-ocimene. The MICs of the essential oils were within concentration ranges from 62 to 250 μg/mL and the respective MBCs were 125 to > 500 μg/mL. Generally, the oils fromF. angulataindicated weak to moderate inhibitory activities against bacteria, especially againstListeria monocytogenes. The highest antioxidant activity was obtained from the oil of the Kallar population (IC50value = 488 μg/mL) and BHT as positive control (IC50 value = 321 μg/mL). Discussion and conclusion: The essential oil ofF. angulatacould be serving as a potential source ofα-pinene andcis-β-ocimene for use in the food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Myrtle ( Myrtus communis L.) belonging to the family Myrtaceae, is an evergreen shrub that grows mainly in Mediterranean climates. In Iran, the plant grows in the Zagros Mountainous Range of the country. The essential oils from the leaves and fruits of the plant are widely used to enhance the flavor of foods, and cosmetic and pharmaceutical industries. In this study, essential oil was extracted from the leaves of M. communis collected from six natural habitats in three provinces (Ilam, Lorestan, and Kermanshah), Western Iran. The hydrodistillated essential oil was analyzed by GC/MS. Results indicated that there were significant differences ( p ≤ 0.05) among the various populations for the main constituents in the essential oils. The major components of the essential oils from different populations of M. communis were α-pinene (24.42–31.57%), limonene (trace to 23.55%), 1,8-cineole (5.92–21.21%), and linalool (8.72–11.56%). Results of the antibacterial activity in vitro indicated that the essential oils from M. communis have good inhibitory activities against bacteria, especially Staphylococcus aureus (PTCC 1112). Results obtained in this study revealed that there is a high potential of the essential oil composition variability among the populations of myrtle. The results can be used in selection programs for production of aromatic myrtle with suppressing effects on pathogens. [ABSTRACT FROM AUTHOR]

Ocimum basilicum L. belongs to the family Lamiaceae is an herb that is extensively cultivated in some countries. Areal parts, especially leaves of sweet basil are widely used to enhance the flavour of foods such as salads, pasta, tomato products, vegetables, pizza, meat, soups, marine foods, confectioneries and other products. Essential oil yield and chemical components of two Iranian landraces of sweet basil including "Purple" and "Green" grown south-central of Iran (Isfahan province) were investigated. The hydro-distillated oils were analyzed by GC--MS. The oil yields were obtained from the aerial of Purple with 0.56 ml / 100 g dry matter and the aerial of Green with 0.48 ml / 100 g dry matter. Results indicated significant differences (p < 0.01) among the aerial for the main constituents in the essential oil from two Iranian landraces of sweet basil. The major constituents of the essential oil from the aerial of Purple landrace were methyl chavicol or estragol (63.32%) and linalool (7.96%). The main compositions of the essential oil from the aerial of Green landrace were methyl chavicol (31.82%), geranial (24.60%) and neral (22.65%). Genarlly, a comparison of our results with the previous reports suggests differences in the essential oil compositions and oil yield of the plant material could be attributed to genetic diversity in two Iranian landraces of sweet basil. [ABSTRACT FROM AUTHOR]

Highlights: [•] Wild and cultivated T. daenensis and cultivated T. vulgaris were compared. [•] Thymol was the dominant compound in oils of T. daenensis and T. vulgaris. [•] T. daenensis and T. vulgaris showed variations in some chemical constituents. [•] Cultivation of T. daenensis proved to be superior in oil and thymol contents. [•] Wild growing of T. daenensis produced highest carvacrol. [Copyright &y& Elsevier]

Abstract: Bakhtiari savory (Satureja bachtiarica Bunge.) from mint family (Lamiacae) is an endemic species plant widely distributed in southwest of Iran. The aerial parts of Bakhtiari savory were dried using different drying methods, i.e., sun-drying, shade-drying, oven-drying at 45°C and 65°C and freeze-drying. The essential oils of fresh and dried samples were obtained by hydro-distillation, and analyzed using gas chromatography–mass spectrometry (GC–MS). The highest essential oil yields (v/w on dry weight basis) were obtained by oven-drying at 45°C (2.3%) followed by freeze-drying (2.1%), oven-drying at 65°C (2.0%), shade-drying (1.7%), sun-drying (1.6%) and fresh sample (1.2%). Twenty-seven components were determined in essential oils of S. bachtiarica, which were mostly oxygenated monoterpenes and hydrocarbons monoterpenes. The main components in essential oils of fresh and dried Bakhtiari savory aerial parts were carvacrol (31.2–42.2%), γ-terpinene (10.9–18.3%), thymol (11.7–19.4%) and p-cymene (8.2–14.1%). Drying of aerial parts of Bakhtiari savory in the oven at 45°C was the most suitable drying method considering short drying time and high-oil yield. [Copyright &y& Elsevier]