Effect of Postharvest Drying on the Composition of Mexican Oregano (Lippia graveolens) Essential Oil

@article{CalvoIrabin2009EffectOP,
  title={Effect of Postharvest Drying on the Composition of Mexican Oregano (Lippia graveolens) Essential Oil},
  author={Luz Mar{\'i}a Calvo-Irabi{\'e}n and JC Yam-Puc and Gabriel R Dzib and Fabiola Escalante-Erosa and Luis Manuel Pe{\~n}a-Rodr{\'i}guez},
  journal={Journal of Herbs, Spices \& Medicinal Plants},
  year={2009},
  volume={15},
  pages={281 - 287}
}
Mexican oregano (Lippia graveolens), an aromatic herb harvested in the wild, represents a significant income for rural households. Despite the economic importance of Mexican oregano, however, no information on the effects of postharvest drying on the chemical composition of the essential oil is available. In this study, the chemical composition of Mexican oregano essential oil from plants dried under four treatments, including shade, sun, and oven at 20 and 40°C, were compared. A gas… 
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Abstract Lippia scaberrima (Verbenaceae) is an aromatic, medicinal shrub which is indigenous to southern Africa. Quantitative and qualitative analyses of the essential oil were conducted using gas
Essential oil of two Lippia spp. (Verbenaceae) growing wild in Guatemala
The essential oils from Lippia alba and L. graveolens, growing wild in Guatemala, were obtained by hydrodistillation. The oil contents were 0.22% (L. alba) and 0.26% (L. graveolens) (v/w), on a dry
Bioactive Components of Mexican Oregano Oil as Affected by Moisture and Plant Maturity
TLDR
Examination of the oil composition of samples collected from three cultivated and one wild oregano type indicated that the oil obtained from wild plants contained significantly lower amount of 1,8-cineole and carvacrol than the cultivated types.
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TLDR
The composition and the antimicrobial activity of the essential oil of Lippia graveolens H.B.K. collected in Guatemala showed significant activity against all tested Gram-positive and Gram-negative bacteria, as well as against fungi.
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Essential oils from two samples of Lippia graveolens HBK (South American or Mexican oregano, common in El Salvador), were obtained by hydrodistillation and studied by GC and GC–MS. Forty-five
The essential oil of Lippia graveolens H.B.K. from Jalisco, Mexico
ABSTRACT The essential oil of oregano (Lippia graveolens H.B.K.) was produced by steam distillation of samples collected from different locations in the State of Jalisco. A combination of physical
The effect of air-drying on glycosidically bound volatiles from seasonally collected origano (Origanum vulgare ssp. hirtum) from Croatia.
TLDR
The glycosidically bound volatiles of origano were isolated from fresh and airdried origano by exhaustive percolation with ethyl acetate and enzymatic hydrolysis with beta-glucosidase and analysed by GC-MS.
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TLDR
Because of the variability of essential oil compositions from seasonally collected fresh and dried oregano, it would be important to check the quantity and quality of such components before usage.
Essential oil constituents of the genus Lippia (Verbenaceae): a literature review
TLDR
The component which was found to occur in the highest frequency in die Lippia oils was limonene, and other components found in these oils, in order of decreasing frequency, were: p-cymene, α-pinene, camphor, β-caryophyllene, linalool and thymol.
Influence of drying techniques on the volatile phenolic compounds, chlorophyll and colour of oregano (Origanum vulgare L. ssp. prismaticum Gaudin).
Raw and blanched oregano (Origanum vulgare L. ssp. prismaticum Gaudin) were air-dried at 35° and 50°C in two drier pilot plants; raw oregano was also dried at room temperature in a shady place.
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