Impacts of temperature and storage duration on the stability of Salvia officinalis and Satureja hortensis essential oils

Document Type : Research Paper

Authors

1 Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, I. R Iran

2 Department of Horticultural Science, Yas. C., Islamic Azad University, Yasuj, I. R. Iran

Abstract

Environmental storage conditions play a crucial role in determining both the quantity and quality of active compounds in medicinal and aromatic plants. This study aimed to evaluate the impacts of various storage conditions on the stability of essential oil constituents in these plants. A factorial experiment was conducted using a completely randomized design with three replications. The experimental treatments included three storage temperatures: room temperature (21 ± 3 °C), freezer temperature (−18 ± 2 °C), and refrigerator temperature (3 °C), combined with four storage durations: T1 (immediately after distillation), T2 (after one month), T3 (after two months), and T4 (after three months). Two Lamiaceae species, Salvia officinalis and Satureja hortensis, were selected for the experiment. Plant samples were dried in air and shade, and essential oils were extracted via hydrodistillation. The essential oils were then analyzed using gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The analysis revealed a significant reduction in carvacrol and a notable increase in γ-terpinene in Satureja hortensis across all three temperature conditions. In Salvia officinalis, key compounds such as cis-thujone, trans-thujone, camphor, 1,8-cineole, α-pinene, and camphene exhibited a generally stable trend. Although some fluctuations in these compounds were observed after three months of storage, the variations across temperature treatments were not statistically significant. In conclusion, room temperature appears to be the most cost-effective storage condition, preserving essential oil stability effectively over a three-month period. This was particularly evident in Salvia officinalis, which retained its major constituents under all storage conditions. These findings support the use of these essential oils in the medical, cosmetic, health, and food industries.

Keywords

Main Subjects

Article Title [Persian]

تأثیر دما و مدت زمان نگهداری، بر پایداری ترکیبات اسانس های مریم گلی (Salvia officinalis) و مرزه تابستانی (Satureja hortensis)

Authors [Persian]

  • شراره نجفیان 1
  • مهدی حسینی فرحی 2
  • سیده فریبا محمدیان یاسوج 2
1 گروه منابع طبیعی و مهندسی محیط زیست، دانشکده کشاورزی ، دانشگاه شیراز ، شیراز، ج. ا. ایران.
2 گروه علوم باغبانی ، دانشگاه آزاد اسلامی، یاسوج، ج. ا. ایران
Abstract [Persian]

 شرایط محیطی نگهداری نقش مهمی در تعیین کمیت و کیفیت ترکیبات فعال موجود در گیاهان دارویی و معطر ایفا می‌کنند. این پژوهش با هدف بررسی تأثیر شرایط مختلف نگهداری بر پایداری ترکیبات اسانس دو گونه گیاهی انجام شد. آزمایش به‌صورت فاکتوریل در قالب طرح کاملاً تصادفی با سه تکرار اجرا گردید. تیمارهای آزمایشی شامل سه دمای نگهداری: دمای محیط (3 ± 21 درجه سانتی‌گراد)، دمای فریزر (2 ± 18- درجه سانتی‌گراد) و دمای یخچال (3 درجه سانتی‌گراد) در ترکیب با چهار بازه زمانی نگهداری شامل) T1:بلافاصله پس از استخراج اسانس(،) T2یک ماه پس از استخراج(، T3 (دو ماه پس از استخراج) و T4 (سه ماه پس از استخراج) بودند. دو گونه از خانواده نعناعیان شامل مریم‌گلی (Salvia officinalis) و مرزه (Satureja hortensis) برای آزمایش انتخاب شدند. نمونه‌های گیاهی در سایه و هوای آزاد خشک شده و اسانس آن‌ها به روش تقطیر با آب (هیدرودستیلاسیون) استخراج گردید. ترکیبات اسانسی با استفاده از کروماتوگرافی گازی (GC) و کروماتوگرافی گازی-طیف‌سنجی جرمی (GC/MS) مورد تجزیه و تحلیل قرار گرفتند.نتایج نشان داد که در گیاه مرزه، ترکیب کارواکرول در تمامی شرایط دمایی به‌طور معنی‌داری کاهش یافت، در حالی‌که ترکیب گاما -ترپینن افزایش قابل توجهی نشان داد. در گیاه مریم‌گلی، ترکیبات اصلی شامل سیس-تجون، ترانس-تجون، کامفور، 1,8-سینه‌ئول، آلفا-پینن و کامفن روندی نسبتاً پایدار داشتند. اگرچه پس از سه ماه نگهداری نوساناتی در میزان این ترکیبات مشاهده شد، اما این تغییرات از نظر آماری در بین تیمارهای دمایی تفاوت معنی‌داری نداشتند. در مجموع، نگهداری در دمای محیط به‌عنوان گزینه‌ای مقرون‌به‌صرفه، توانست پایداری اسانس‌ها را طی دوره سه‌ماهه به‌خوبی حفظ کند. این موضوع به‌ویژه در مورد اسانس مریم‌گلی مشهود بود که ترکیبات اصلی خود را در تمام شرایط نگهداری حفظ کرد. یافته‌های این پژوهش از کاربرد مؤثر این اسانس‌ها در صنایع دارویی، آرایشی- بهداشتی، سلامت و غذایی پشتیبانی می‌کند.

Keywords [Persian]

  • اسانس
  • گیاهان معطر
  • محصول طبیعی
  • مرزه تابستانه
  • مریم گلی

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Iran Agricultural Research
Volume 44, Issue 1
Proofs
April 2025
Pages 119-130

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