Essential oil and glycosidically bound volatiles of Origanum vulgare L. ssp. hirtum (Link) letswaart

The glycosidically bound volatiles were isolated from dried plant material by percolation with ethyl acetate and by extraction with water during hydrodistillation of essential oil. Fifteen volatile aglycones were identified by gas chromatography-mass spectrometry (GC-MS) on two columns with different polarity of the stationary phases. The main aglycones were: thymoquinone, benzyl alcohol, thymol, 2-phenylethanol, carvacrol and 1-octen-3-ol. The content of aglycones was 19 and 21 mg kg super(-1) with respect to the method of isolation. The chemical composition of aglycones was compared with the chemical composition of essential oil, which consisted mainly of thymol and carvacrol. After the hydrolysis of glycosides, D-(+)-glucose and unknown disaccharide were identified. The hydrolysis of disaccharide, D-(+)-glucose and D-(+)-galactose were detected by TLC and GC-MS as trimethylsilylethers.