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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ACEVEDO, Diofanor; NAVARRO, Mario  e  MONROY, Luis. Chemical Composition of the Essential Oil extracted from Oregano Leaves (Origanum vulgare). Inf. tecnol. [online]. 2013, vol.24, n.4, pp.43-48. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642013000400005.

The chemical composition of oregano (Origanum vulgare) cultivated in Coloso, Department of Sucre in Colombia has been determined with the objective of determining the variability in the chemical composition caused by climatic conditions of the zone. For this, gas chromatography coupled with mass spectrometry has been employed. The analysis allowed identifying Thymol as the major compound with 67.51%, followed by p-cymene, γ-terpinene, caryophyllene, caryophyllene oxide, trans-α-bergamoteno, eugenol and α-bergamoteno, with 11.66%, 5.51%, 5.38%, 2.22%, 1.65%, 1.49% and 1.32% respectively. Thymol gives oregano several antioxidant, microbiologic and food preserving properties, besides potential applications in the perfume and cosmetic industry.

Palavras-chave : origanum vulgare; essential oil; gas chromatography; mass spectrometry.

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