Chemical composition of the essential oil of cultivated summer savory (Satureja hortensis L. cv. Saturn)


Gora, J.; Lis, A.; Lewandowski, A.

Journal of Essential Oil Research 8(4): 427-428

1996


The essential oil of cultivated summer savory (Satureja hortensis L. cv. Saturn) was analyzed by GC and GC/MS. More than twenty-five components were identified with the major ones being gamma-terpinene (40.9%) and carvacrol (39.3%).

RESEARCH
NOTE
J.
Essent.
Oil
Res.,
8,
427-428
(Jul/Aug
1996)
Chemical
Composition
of
the
Essential
Oil
of
Cultivated
Summer
Savory
(Satureja
hortensis
L.
cv.
Saturn)
Jozef
Cora
and
Anna
Lis*
Institute
of
General
Food
Chemistry
Technical
University
of
Lodz
Stefanowskiego
4/10,
90-924
Lodz,
Poland
Andrzej
Lewandowski
Research
Centre
of
Cultivars
Testing,
63-022
Slupia,
Poland
Received:
July
1995
Revised:
December
/995
ABSTRACT:
The
essential
oil
of
cultivated
summer
savory
(Satureja
hortensis
L.
cv.
Saturn)
was
analyzed
by
GC
and
GC/MS.
More
than
twenty-five
components
were
identified
with
the
major
ones
being
y-terpinene
(40.9%)
and
carvacrol
(39.3%).
KEY
WORD
INDEX:
Satureja
hortensis,
Labiatae,
summer
savory,
essential
oil
composition,
y-terpinene,
carvacrol.
PLANT
NAME:
Satureja
hortensis
L.
cv.
Saturn.
SOURCE:
A
new
cultivar
of
summer
savory
was
bred
by
directional
crossing
and
selection
of
a
Yugoslavian
strain
of
Satureja
hortensis
with
the
population
cultivated
commonly
in
Poland.
After
three
years
of
estimating
its
economic
value
and
botanical
variability,
this
hybrid
was
registered
in
Poland
as
cv.
Saturn.
The
advantages
of
this
cultivar
are
the
small
amount
of
stems
(44.2%)
and
the
high
oil
yield
in
air-dry
herb
(4.46%).
PLANT
PARTS:
Flowering
plants
were
harvested,
air-dried
and
hydrodistilled
in
a
glass
apparatus
for
5
h
to
produce
an
essential
oil
in
ca
4.5%
yield.
PREVIOUS
WORK:
The
chemical
composition
of
summer
savory
oil
of
various
origins
has
been
the
subject
of
previous
study.
A
summary
of
this
information
can
be
seen
in
some
reviews
(2).
PRESENT
WORK:
The
oil
was
analyzed
by
GC
and
GC/MS.
The
GC
was
carried
out
with
Carlo
Erba
Instrument
model
Mega
5300
with
a
flame
ionization
detector
using
capillary
columns:
DB-17,
30
m
x
0.32
mm
(film
thickness
0.5
gm);
DB-Wax,
30
m
x
0.32
mm;
The
column
temperature
was
programmed
from
60°-250°C
at
6°C/min,
using
nitrogen
as
the
carrier
gas.
GC/MS
analysis
was
performed
using
a
HP
5890
instrument.
The
GC/MS
conditions
°Address
for
correspondence
1041-2905/96/0004-0427604.00/0-01996
Allured
Publishing
Corp.
427
Compound
KI*
Percentage
a-thujene
990
1.91
a-pinene
1007
1.50
camphene
1042
0.10
sabinene
1067
0.09
myrcene
1067
2.47
it-pinene
1077
0.79
a-phellandrene
1100
0.28
a-terpinene
1113
4.03
limonene
1124
0.34
13-phellandrene
1138
0.32
p-cymene
1155
6.24
y-terpinene
1173
40.93
linalool
1216
t
cis-sabinene
hydrate
1238
t
terpinen-4-ol
1339
0.12
bomeol
1342
t
a-terpineol
1363
0.05
trans-dihydrocarvone
1392
t
trans-carveol
1402
t
methyl
carvacrol
1416
0.06
thymol
1504
0.01
carvacrol
1532
39.28
0-caryophyllene
1568
0.82
a-humulene
1618
t
germacrene
B
1627
t
13-bisabolene
1637
0.62
13-sesquiphellandrene
1670
t
a-bisabolene
1686
t
spathulenol
1833
0.01
KI
=
Kovats
retention
indice;
t
=
trace
(<0.01%)
428
JOURNAL
OF
ESSENTIAL
OIL
RESEARCH
Table
I.
Chemical
composition
of
summer
savory
oil
were
as
follows:
HP-1
column,
30
m
x
0.2
mm
(film
thickness
0.33
p.m),
oven
temperature
program,
30°C
(15
min),
2°C/min
to
180°C,
5°C/min
to
250°C
(20
min);
carrier
gas,
helium;
ionization
voltage,
70
eV;
ion
sources
temperature,
280°C.
The
components
of
the
oil
were
identified
by
comparison
of
their
Kovats
indices
with
those
obtained
from
authentic
standards,
and
by
comparison
of
their
mass
spectra
with
those
published
in
the
literature
(3)
or
by
using
our
own
data
bank.
The
results
of
the
analysis
from
DB-17
column
are
shown
in
Table
I.
More
than
twenty-five
compounds
representing
99.97%
of
the
oil
were
identified.
The
main
components
were
'y-terpinene
(40.93%)
and
carvacrol
(39.28%).
REFERENCES
1.
W.
Czabajska,
K.
Seidler-Lozykowska
and
K.
Kazmierczak,
The
Breeding
of
New
Variety
of
Savory
(Satureja
hortensis
L.)
(in
Polish).
Herba
Pol.,
90(4),
168-172
(1994).
2.
B.
M.
Lawrence,
Progress
in
Essential
Oils.
Perfum.
Flavor.,
3(6),
57-58
(1979);
6(4),
76-77
(1981);
17(1),
50-52
(1992).
3.
R.
P.
Adams,
Identification
of
Essential
Oils
by
Ion
Trap
Mass
Spectroscopy.
Academic
Press,
New
York
(1989).