Composition of the Volatiles of Hyssopus officinalis (L.) and Thymus serpyllum (L.) from Uttarakhand Himalaya

Weather Conditions Influence on Hyssop Essential Oil Quality

This paper is a study of the chemical composition of Hyssopus officinalis ssp. officinalis grown during three years (2017–2019) at the Institute of Field and Vegetable Crops Novi Sad (Vojvodina Province, Serbia). Furthermore, comparisons with ISO standards during the years were also investigated, as well as a prediction model of retention indices of compounds from the essential oils. An essential oil obtained by hydrodistillation and analysed by GC-FID and GC-MS was isopinocamphone chemotype. The gathered information about the volatile compounds from H. officinalis was used to classify the samples using the unrooted cluster tree. The correlation analysis was applied to investigate the similarity of different samples, according to GC-MS data. The quantitative structure–retention relationship (QSRR) was also employed to predict the retention indices of the identified compounds. A total of 74 experimentally obtained retention indices were used to build a prediction model. The coefficient of determination for the training cycle was 0.910, indicating that this model could be used for the prediction of retention indices for H. officinalis essential oil compounds.

Chemical composition and microbiological evaluation of essential oil from Hyssopus officinalis L. with white and pink flowers

Hyssopus officinalis L. is a common plant that is most usually found in three color forms - f. cyaneus (blue), f. ruber Mill. (purple/pink) and f. albus Alef (white). In the present work, we evaluated the chemical composition and antimicrobial activity of essential oils obtained from Polish-sourced white- and pink-flowered H. officinalis. Gas chromatography-mass spectrometry analysis of the essential oil has shown that both forms of color have a different content of main components. The principle essential oil component of white-flowered H. officinalis L. was pinocamphone (51%), while pink-flowered H. officinalis L. contained almost equal amounts of pinocamphone (28.8%) and isopinocamphone (21.9%). Of note, the essential oil of the pink form was more active against Grampositive bacteria, especially against Bacillus subtilis.