Chemical study of the aromatic fraction of floral water from Origanum compactum Benth

Abstract

A new method of extraction of aromatic water was applied to the oregano with compact flowers (Origanum compactum Benth.), it acts of the extraction in solid phase or S.P.E. This method was compared with the traditional method which relates to the extraction liquid-liquid. This study, enabled us to note that method S.P.E remains profitable, as well, with regard to time necessary to the extraction that at the cost of the operation. In addition, a qualitative and quantitative analysis of various essential oils of the aromatic water of the oregano with compact flowers (Origanum compactum Benth.) was realized by using gas chromatography, coupled to a detector with ionization of flame (C.P.G-F.I.D) then with the mass spectrometry (C.P.G-S.M) and this, in order to identify the principal chemical components characterizing the essential oil of the aromatic water of oregano with compact flowers.