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Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum)

The essential oils in fresh needles and green and mature berries of Juniperus oxycedrus L. (Cupressaceae) were analyzed by GC-MS. A total of 36 compounds were identified from needles, representing 94.91% of the total oil. 15 compounds were identified in the green berry oil and 22 in the mature berry oil, which accounted for 94.33% and 90.94% of the total oil composition. The major component was a-pinene. The glycosidically bound volatile compounds amounted to 21 mg kg-1 in needles and 4 mg kg-1 from green berries. Only traces of aglycones were identified in mature berries. Sixteen volatile aglycones were identified in needle sample with 2-hydroxy-5-methyl acetophenone as major component. A total of 9 aglycones were identified in green berries. The major aglycones were 3-phenyl-2-propen-1-ol and myrtenol. There was no similarity between the glycosidically bound aglycones and the corresponding free compounds found in the essential oil.

Juniperus oxycedrus l. (Cupressaceae); glycosides; essential oil; GC-MS

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