Evaluation of commercial and fresh-picked Origanum vulgare after dehydration

Evaluation of commercial and fresh-picked Origanum vulgare after dehydration

Vanessa Cristina dos Santos Peixoto de Oliveira1, Maria Inês Bruno Tavares1, Eduardo Miguez Bastos da Silva1, Paulo Sérgio Rangel Cruz da Silva1, Tiago Venâncio2

1Universidade Federal do Rio de Janeiro, Instituto de Macromoléculas Professora Eloisa Mano, Av Horácio Macedo 2030, Bloco J, Centro de Tecnologia, Ilha do Fundão, Rio de Janeiro, RJ, Brazil, CEP 21941-598 2Departamento de Química, Universidade Federal de São Carlos, São Carlos, SP, Brazil

International Research Journal of Materials Sciences and Applications

Origanum vulgare Lamiaceae is one of the most used condiments in many countries, and is used in the perfume industry and also in folk medicine. To evaluate the composition of this plant due to its heterogeneity, the main objective was analyze origanum in commercial form and fresh picked after treated at different temperatures, using mainly solid-state NMR techniques, as well as FTIR, XRD and TGA were applied, showing possible existence of larger molecules and structures with low molar mass due to difference of mobility presented by molecules. We observed the carbon-13 signals’ intensity and the signals detection or not varied according to kind of oregano studied as well as the thermal treatment temperature. The techniques are efficient in determining the compounds present in such heterogeneous material, although they are difficult to apply. The HR-MAS confirmed the existence of major compounds such as water, fixed oils, terpenes and polysaccharides.

Keywords: Origanum vulgare L; polysaccharides; NMR; heterogeneity

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