The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variation. (30th October 2021)

• Record Type: Journal Article
• Authors: Dekić, Milan; Radulović, Niko; Antonijević, Marko; Dekić, Dušica; Ličina, Braho
• Is Part Of: Journal of the science of food and agriculture. Volume 102:Number 6(2022)
• Page Start: 2437
• Page End: 2444
• Publication Date: 2021-10-30
• Subjects: Clinopodium thymifolium -- essential oil -- flavoring species -- new natural products -- chemical synthesis approach; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11583
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Clinopodium thymifolium is an aromatic plant species that is widespread in the Mediterranean region. It has been considered as a condiment and is used in cooking. As a promising spice plant, some efforts are being made to introduce this plant as a new crop species and it has been successfully cultivated in northern Italy. RESULTS: Essential oils isolated from the aerial parts of a flavoring species C. thymifolium were analyzed by gas chromatography and gas chromatography/mass spectrometry. The results of a detailed analysis of the chemical composition of the oils showed the domination of pulegone, piperitone, piperitenone and isomenthone, as well as a significant alteration of the pulegone/isomenthone ratio with the developmental stage of the plant. Additionally, a comprehensive chemical analysis of the oils in combination with detailed spectral analyses and chemical synthesis of selected compounds has led to the identification of two new natural products: isomenthyl formate and neomenthyl 2‐methylbutanoate. CONCLUSION: The observed chemical variability at the intrapopulation level appeared to be a phenological variation. In an evolutionary sense, the alteration of the pulegone/isomenthone ratio suggests their possible role in the ecological adaptation of the species to pollinators. Significant quantitative changes in the chemical composition of the oil at different phenological stages may be relevant in the case of plant material intended for edible purposes. © 2021 Society of Chemical Industry.