Variation of total amount of phenolic and volatile compounds of Satureja hortensis L. and Satureja montana L. extracts during different vegetation periods

Abstract

Savory – belongs to Lamiaceae family of plants. It is an annual herb used as a spice. They are ca. 30 species, however in Lithuania is are growing only two: Winter savory (Satureja montana L.); savory (Satureja hortensis L.). Savory has a strong, pleasant thyme-like aroma, tangy taste. Ethanolic extract and essential oil prepared of raw material of savory upper-ground part is used in the treatment of stomach, intestine, kidney, liver diseases, acts as an antispasmodic, bactericidal, appetite increasing preparation. The aim of this study was to carry out phytochemical analysis of savory at different growth stages, to determine radical scavenging activity, total amount of phenolic compounds and the composition of essential oils. Results: Using gas chromatography-mass spectrometry analysis the Satureja hortensis L. and Satureja montana L. essential oil components were identified. The highest concentrations of carvone, gamma-terpinene, o-cymene, caryophyllene, β-bisabolene were determined. It was found that in the Satureja hortensis L. decrease of gamma-terpinene and increase of antioxin concentration during vegetation is observed. In Satureja montana L. the decrese of gammaterpinene during the vegetation was determined. Spectrophotometric analysis revealed, that of total amount of phenolic compounds in Satureja montana L. ranged from 45.4 mg/g to 95.9 mg/g and in Satureja hortensis L. ranged from 72.1 mg/g to 95.1 mg/g. In both species concentrations significantly decreased during the plant development. Flavonoids content in both species decreased during the vegetation. It was ranging in Satureja montana L. between 5.4 mg/g - 11.8 mg/g and in Satureja hortensis L. from 12.4 mg/g to 21.5 mg/g. [...]Biochemijos katedraBotanikos sodasGamtos mokslų fakultetasVytauto Didžiojo universiteta