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Salt effects on Origanum majorana fatty acid and essential oil composition
Author(s) -
Baâtour Olfa,
Kaddour Rym,
Mahmoudi Hela,
Tarchoun Imen,
Bettaieb Iness,
Nasri Nawel,
Mrah Sabah,
Hamdaoui Ghaith,
Lachaâl Mokhtar,
Marzouk Brahim
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4495
Subject(s) - sabinene , chemistry , origanum , essential oil , food science , salt (chemistry) , linoleic acid , composition (language) , salinity , oleic acid , fatty acid , horticulture , botany , biology , biochemistry , organic chemistry , limonene , ecology , linguistics , philosophy
BACKGROUND: The effects of salt on the essential oil yield and fatty acid composition of aerial parts of two marjoram varieties were investigated. Plants with 6 leaves were treated with NaCl (75mM). RESULTS: Salt treatment led to a reduction in aerial part growth. Salinity increased the fatty acid content more significantly in Tunisian variety (TV) than in Canadian variety (CV). CV showed an increase in double‐bond index (DBI) and a decrease in malondialdehyde content under salt stress, while the opposite was observed in TV. The DBI was mainly affected by a strong reduction in oleic and linoleic acids in TV, whereas a strong stimulation of linoleic acid in CV was observed. Salt decreased and increased the essential oil yield in TV and CV respectively. The main constituents of the essential oil of TV were trans ‐hydrate sabinene and terpinen‐4‐ol, which showed a significant decrease under salt stress. In contrast, the main constituents of the essential oil of CV were sabinene and trans ‐hydrate sabinene, which showed a significant decrease and increase respectively under salt stress. CONCLUSION: Marjoram oil is a rich source of many compounds such as essential oils and fatty acids, but the distribution of these compounds differed significantly between the two varieties studied. Copyright © 2011 Society of Chemical Industry