Quality Variation of the Moldovan Origanum vulgare L. ssp. vulgare L. and Origanum vulgare L. ssp. hirtum (Link) Ietsw. Varieties in Drought Conditions

Quality Variation of the Moldovan Origanum vulgare L. ssp. vulgare L. and Origanum vulgare L. ssp. hirtum (Link) Ietsw. Varieties in Drought Conditions

In this paper, we have comparatively analyzed two subspecies of Origanum vulgare (O. vulgare ssp. hirtum and O. vulgare ssp. vulgare) in climatic conditions with higher than usual temperatures from the Institute of Genetics, Physiology and Plant Protection Chisinau, Rep. Moldova. The aim of the rese...

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Bibliographic Details
Published in:Agriculture (Basel) Vol. 11; no. 12; p. 1211
Main Authors: Gonceariuc, Maria, Muntean, Mircea Valentin, Butnaraş, Violeta, Duda, Marcel Matei, Benea, Anna, Jelezneac, Tamara, Vornicu, Zinaida, Cotelea, Ludmila, Botnarenco, Pantelimon
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-12-2021
Subjects:
Antioxidants
Biological materials
Chemical composition
Climatic conditions
Cloning
Cosmetics
Cultivars
Drought
essential oil
Essential oils
Experiments
Food
Genetics
Genotype & phenotype
Humidity
Oils & fats
Oregano
Origanum vulgare
Origanum vulgare ssp. hirtum
Origanum vulgare ssp. vulgare
Plant protection
Polyphenols
productivity
Raw materials
Software
Spectrophotometry
variety
Weather
Moldova
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Summary:In this paper, we have comparatively analyzed two subspecies of Origanum vulgare (O. vulgare ssp. hirtum and O. vulgare ssp. vulgare) in climatic conditions with higher than usual temperatures from the Institute of Genetics, Physiology and Plant Protection Chisinau, Rep. Moldova. The aim of the research was to study the producing capacity, content, composition of essential oil, as well as the polyphenols content in O. vulgare varieties, their drought testing and the selection of promising cultivars. Seven O. vulgare ssp. vulgare (Ov) varieties and fourteen O. vulgare ssp. hirtum (Oh) varieties were used as the biological material. The essential oil (EO) separated by hydrodistillation was analyzed by GC-MS techniques. The polyphenolic content was assessed using spectrophotometric techniques. The presence of a direct correlation between the content, production of essential oil and content of polyphenols has been highlighted. Thus, the varieties of O. vulgare ssp. hirtum demonstrate a higher content of essential oil than the varieties of O. vulgare ssp. vulgare, while the polyphenol content, on the other hand, is higher for the varieties of O. vulgare ssp. vulgare than for those of O. vulgare ssp. hirtum. This research has resulted in the selection of two varieties, i.e., “Savoare” of O. vulgare ssp. hirtum and “Panacea” of O. vulgare ssp. vulgare.
ISSN:2077-0472
2077-0472
DOI:10.3390/agriculture11121211