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In this study, variation on the chemical compositions of the essential oil from eight populations of Ziziphora tenuior L. cultivated in semiarid climate, southwestern of Iran was performed. The essential oil analyzed by GC-FID and GC/MS. Significant variability in the main constituents of the essential oils was observed among the investigated populations of Z. tenuior. The major compounds were pulegone (18.46–46.28%), piperitenone (0–30.61%), p-mentha-3-en-8-ol (0.46–28.49%), caryophyllene oxide (0.13%–14.78%), and germacrene-D (0.11–14.23%). According to the multivariate analysis using principal component analysis (PCA) and hierarchical cluster analysis (HCA), three chemotypes were identified including chemotype-I: pulegone/germacrene-D/caryophyllene oxide; chemotype-II consisted of two subgroups (first subgroup: pulegone/p-mentha-3-en-8-ol, and the second subgroup: pulegone); and chemotype-III: piperitenone/pulegone. These chemotypes are the result of genetic differences and diversity between populations. The results of this investigation can help to improve the chemotaxonomic and phytochemical studies and the conservation and breeding programs of this herb. [ABSTRACT FROM AUTHOR]

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]

This work was aimed at quantitative and qualitative analyses of the essential oil of peppermint leaves under different drying methods. Thin layer drying experiments of the leaves were performed in shade, hot air dryer (at temperatures of 50°C, 60°C, and 70°C), and microwave oven (at power levels of 200, 400, and 800 W). Essential oils of the fresh and dried samples were extracted by hydrodistillation and analyzed using gas chromatography-mass spectrometry (GC/MS). The highest (22.24 g/kg dry matter) and the lowest (1.33 g/kg dry matter) oil yields were obtained from the hot air-dried leaves at temperature of 50°C and microwave-dried leaves at power of 800 W, respectively. In general, increasing drying temperature decreased the essential oil content. The GC/MS analysis of essential oils showed that the chemical compounds belonged mostly to oxygenated monoterpenes class (72.34-86.41%). The chemical compounds group was significantly (p < 0.01) decreased by microwave drying at power levels of 200 and 400 W. The assessed drying methods caused significant (p < 0.05 and/or p < 0.01) variations in the main constituents of the peppermint leaves essential oil including menthol, menthone, menthofuran, 1,8-cineole, and menthyl acetate. The minimum (35.01%) and maximum (47.50%) concentrations of menthol, as the major compound of the oil, were found in hot air-dried leaves at temperature of 50°C and microwave-dried leaves at power of 400 W, respectively. The percentage of menthone, as the second constituent in the essential oil, was significantly lost (p < 0.01) under microwave drying. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the chemical composition and the in vitro antimicrobial effects of seed essential oil of Ferulago angulata. The oil analyses by GC and GC/MS resulted in the identification of 39 compounds representing 91.07% of the oil. The major constituents were (Z)-β-ocimene (19.93%), α-pinene (15.50%), p-cymene (7.67%), sabinene (7.49%), β-phellandrene (5.5%), and α-phellandrene (4.95%). The oil was also screened for its antimicrobial properties against six bacteria (Erwinia amylovora, Xanthomonas oryzae, Pseudomonas syringae, Pectobacterium carotovorum, Ralstonia solanacearum, Bacillus thuringiensis) and six fungi (Alternaria alternata, Culvularia fallax, Macrophomina phaseolina, Fusarium oxysporum, Cytospora sacchari, Colletotrichum tricbellum). According to the results of antibacterial activity, B. thuringiensis (with 8 µL mL−1 minimal inhibitory concentration (MIC) and 15 µL mL−1 minimum bactericidal concentration (MBC)) was the most sensitive bacterium; P. carotovorum and R. solanacearum (with 20 µL mL−1 MIC and 30< MBC) were the most resistant bacteria. Additionally, a broad differentiation against all of the tested fungi showed that the most susceptible and resistant fungi after 6 days at the highest concentration (800 µL L−1) were F. oxysporum (100.0 ± 0.00%) and C. tricbellum (52.50 ± 1.67%) of growth inhibition, respectively. [ABSTRACT FROM AUTHOR]

Satureja bachtiaricabelonging to the family Lamiaceae is an endemic plant that widely distributed in southwestern of Iran. In this study, antibacterial activity and chemical composition of the essential oils from wild populations ofS. bachtiaricacollected from the alpine regions of southwestern of Iran were evaluated. The essential oils obtained from the aerial parts of ten populations ofS. bachtiaricawere analyzed by GC-FID and GC-MS. Essential oil yields were from 1.5 to 1.9 mL/100 g dried material. The major constituents of the essential oils were carvacrol (1.26–62.3 %), thymol (3.2–40.6 %), γ-terpinene (1.94–28.3 %), and p-cymene (6.6–18.4 %). The essential oils fromS. bachtiaricawere rich in monoterpenoids, especially oxygenated monoterpenes. Among ten populations, the essential oils from the Mehriz and Yazd populations had the highest carvacrol amount (62 %). Results indicated that the essential oils had moderate-to-good inhibitory activities against six bacteria. In total, two chemotypes, including carvacrol and thymol were determined forS. bachtiarica. [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]

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]