AURORA BUCI1, ENTELA HODAJ-ÇELIKU2,3*, ERJON MAMOCI4, SPIRO DRUSHKU1, DIAMANTO LAZARI2
1Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana
2Laboratory of Pharmacognosy, School of Pharmacy, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
3Department of Chemistry, Faculty of Biotechnology and Food, Agricultural University of Tirana, Pajsi Vodica St., 1029 Tirana, Albania
4Department of Food Sciences and Biotechnology, Faculty of Biotechnology and Food, Agricultural University of Tirana, Pajsi Vodica St., 1029 Tirana, Albania
*Corresponding author e-mail: ehodaj@ubt.edu.al
Abstract:
Saturea montana L., commonly known as winter savory or mountain savory, belongs to the Lamiaceae family, it inhabits arid, sunny, and rocky regions. S. montana L. is native to the Mediterranean and is frequently used as traditional medicinal herb and spice for food and teas. The chemical composition of the volatile oil of Saturea montana has been investigated. The essential oil was purchased as an Albanian commercial sample and its analyses were performed by capillary GC-MS with an HP-5 column and with an EI detector. Identification of the substances were made by comparison of mass spectra and retention indices with literature records [1]. S. montana L. is composed mainly of oxygenated monoterpenes (66.9%) and monoterpene hydrocarbons (16.5 %). Totally were identified (98.2%) of the chemical constituents and the principal were: thymol (47.0%), p-cymene (8.4%), γ-terpinene (8.0%) and carvacrol methyl ether (7.4%). Our ongoing research is also focused on the chemical analysis of hydrolates of Saturea montana produced from steam distillation industry in Albania and their use in cosmetic products.
Keywords:Essential oil; Saturea montana; GC-MS.
