Quality Attributes of the Thyme (Thymus numidicus Poiret.) Essential Oil
Journal of Plant Sciences
Volume 6, Issue 1, February 2018, Pages: 12-15
Received: Dec. 4, 2017; Accepted: Dec. 13, 2017; Published: Jan. 18, 2018
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Authors
Hicham Boughendjioua, Department of Natural Sciences, High School Professors Technological Education, Skikda, Algeria
Samah Djeddi, Department of Biology, Faculty of Science, University of Badji Mokhtar, Annaba, Algeria
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Abstract
One of the main factors limiting the increase, trade and market penetration by essential oils has been the lack of quality standards. Thyme is among the most important essential oil of Algeria that are used by the perfume, food and pharmaceutical industry. This study was undertaken to determine the physicochemical and organoleptic properties of the essential oil of Thyme (Thymus numidicus Poiret.) growing spontaneously in Algeria. The evaluation of the yield of essential oil extracted by hydrodistillation is: 1,1%. The qualitative and quantitative analysis by (GC / MS) of the essential oil allowed to identify 65 compounds which represent: 95.70%, the main ones being: carvacrol (27.388%), thymol (22.476%), p- cymene (9.411%), delta.3-Carene (8.424%), β-Pinène (5.971%), α-terpinolène (5.808%), Limonène (1.917%), α-pinène (1.743%), β-Cubebène (1.651%), α-Copaene (1.385%), α-terpinène (1.353%), α-thujen (1.166%), totaling approximately: 88,693%. The density is: 0.900 ± 0.005. The measurement of the calculated refractive index and reduced to 20°C is of low refraction to light: 1.4830 ± 0.003. The boiling and evaporation index are: (233-255°C).
Keywords
Thyme, Thymus numidicus Poiret., Essential Oil, Chemical Composition, Density, Refractive Index, Boiling and Evaporation Index
To cite this article
Hicham Boughendjioua, Samah Djeddi, Quality Attributes of the Thyme (Thymus numidicus Poiret.) Essential Oil, Journal of Plant Sciences. Vol. 6, No. 1, 2018, pp. 12-15. doi: 10.11648/j.jps.20180601.13
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Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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