Effects of different drying methods on components of Thymbra spicata L. essential oil from flora of Hatay (Turkey)

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Mert A., TÜRKMEN M., BAHADIRLI N. P., KAYA D. A., Ayanogˇlu F., özturk S.

6th International Conference on Advanced Materials and Systems, ICAMS 2016, Bucharest, Romanya, 20 - 22 Ekim 2016, cilt.0 identifier

  • Yayın Türü: Bildiri / Tam Metin Bildiri
  • Cilt numarası: 0
  • Doi Numarası: 10.24264/icams-2016.ii.16
  • Basıldığı Şehir: Bucharest
  • Basıldığı Ülke: Romanya
  • Anahtar Kelimeler: Drying, GC-MS, Thymbra
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

Zahter (Thymbra spicata), a perennial member of the Labiatae family is one of the most important spices in Hatay's cuisine. Its dry leaves are mixed with red pepper, sesame and ço¨kelek (a special cheese in the region) and is heavily used in su¨rk (a dish made with ço¨kelek) and pastries. This study aims to determine the effects of various drying methods on the essential oil content of thymbra spicata, a naturally growing plat in Hatay. The plant material was harvested from Hatay's flora on May 4, 2015 and dried in the shade, in an oven at 30°C. The essential oil was obtained with vapor distillation, and its contents were determined using GC/MS. The study determined that the ratio of carvacrol, the main component off Thymbra spicata essential oil changes between %51.14 and 72.54.