The effects of ecologic and habitational factors on the essence quality of Stachys lavandulifolia Vahl. in north Khorassan province
Journal Title: International Journal of Farming and Allied Sciences - Year 2015, Vol 4, Issue 5
Abstract
Phytochemical study, habitational location, and recognition of aromatic plants have risen because of global increasing approaches to take advantage of organic essences in different industries. Stachys lavandulifolia is an indigenous and aromatic species which belongs to Labiatae (Lamiaceae) family. Although the species is widely used in traditional medicine to therapy of diseases, its extracted essence can be found merit places in different industries. As quality and quantity of essential oils in aromatic plants contingent upon ecological factors; the essential oil of the herb was surveyed in three altitudes such as 1600, 2300, and 3000 m a.s.l. Hence, aerial organs of the species were phonologically collected at flowering period and after shrivelling in vitro setting, extracting of essence was done by Hydrodistilation. Compounds of the essential oils were recognised and analysed using GC-FID and GC/MS and by measuring the Retention Index and Mass spectrums. Obtained results showed that the maximum efficiency of the essential oil and the component numbers were quantitively observed in the 2300 and 3000 m, respectively. Qualitatively, considerable differences can also be seen in the essences of three altitudes. However, α-curcumene, δ-Cadinene, Spathulenol, α-Muurolol, Germacrene A, Oleic acid, and Phytol were the most compositions in the essential oils of all altitudes. Moreover, sesquiterpenes constituent were the highest rates in comparison with other terpenes elements in the essence. Hence, the last altitude (3000 m) level had the best of quality in consideration of the compound numbers and the valuable compositions in the derivative essence and it is therefore suggested to use it at the food and medicinal industries.
Authors and Affiliations
M. Mahdavi, B. Rahmani Vahid
Keywords
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