CHARACTERIZATION OF OREGANO (Origanum vulgare L.) ESSENTIAL OIL OBTAINED FROM RAW MATERIAL HARVESTED IN ROMANIA, TURKEY, MACEDONIA, AND SPAIN.

Saved in:

Bibliographic Details
Title:	CHARACTERIZATION OF OREGANO (Origanum vulgare L.) ESSENTIAL OIL OBTAINED FROM RAW MATERIAL HARVESTED IN ROMANIA, TURKEY, MACEDONIA, AND SPAIN.
Authors:	Constantinescu, Maria Adelina¹ adelina.constantinescu@ulbsibiu.ro, Opruța, Tiberius², Tița, Mihaela Adriana¹, Bătușaru, Cristina Maria³, Tița, Ovidiu¹ ovidiu.tita@ulbsibiu.ro
Source:	Carpathian Journal of Food Science & Technology. 2025, Vol. 17 Issue 4, p221-237. 17p.
Subjects:	Oregano, Essential oils, Countries, Gas chromatography, Ottoman Empire
Geographic Terms:	Turkey, Romania
Abstract:	Oregano (Origanum vulgare L.) is considered to be one of the most commercially valuable aromatic plants on the global market. The objective of this study is to characterise oregano essential oil derived from raw materials sourced from multiple countries, with a view to identifying the most efficacious plant material in terms of both quality and quantity. In the present study, essential oils were extracted from 11 plant materials, including oregano leaves from Romania, North Macedonia, Turkey, and Spain, using the Clevenger method. The composition of the essential oils was characterised using a gas chromatography-flame ionisation detector (GC-FID) method, while their physicochemical properties, including density, refractive index, and optical rotation, were also characterised. It was found that the Romanian raw material has a carvacrol concentration of over 70%, and that the Turkish material produces more essential oil under the same processing conditions. This suggests that the yield is directly related to the geographical area. A comprehensive analysis of the results indicates that Turkish oregano essential oils demonstrate the highest efficiency in terms of quantity, while the superior quality of Romanian essential oils ensures their versatility in applications. [ABSTRACT FROM AUTHOR]
	Copyright of Carpathian Journal of Food Science & Technology is the property of Carpathian Journal of Food Science & Technology and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database:	Engineering Source

Description
Abstract:	Oregano (Origanum vulgare L.) is considered to be one of the most commercially valuable aromatic plants on the global market. The objective of this study is to characterise oregano essential oil derived from raw materials sourced from multiple countries, with a view to identifying the most efficacious plant material in terms of both quality and quantity. In the present study, essential oils were extracted from 11 plant materials, including oregano leaves from Romania, North Macedonia, Turkey, and Spain, using the Clevenger method. The composition of the essential oils was characterised using a gas chromatography-flame ionisation detector (GC-FID) method, while their physicochemical properties, including density, refractive index, and optical rotation, were also characterised. It was found that the Romanian raw material has a carvacrol concentration of over 70%, and that the Turkish material produces more essential oil under the same processing conditions. This suggests that the yield is directly related to the geographical area. A comprehensive analysis of the results indicates that Turkish oregano essential oils demonstrate the highest efficiency in terms of quantity, while the superior quality of Romanian essential oils ensures their versatility in applications. [ABSTRACT FROM AUTHOR]
ISSN:	20666845
DOI:	10.34302/crpjfst/2025.17.4.18