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Composition of oregano essential oil (origanum vulgare) as affected by the use of winery-distillery composts / Adam Bolechowski in The journal of essential oil research, Vol. 23 N° 3 (Mai/Juin 2011) 

Public ISBD [article]  in The journal of essential oil research > Vol. 23 N° 3 (Mai/Juin 2011) . - pp. 32-38 Titre : Composition of oregano essential oil (origanum vulgare) as affected by the use of winery-distillery composts Type de document : texte imprimé Auteurs : Adam Bolechowski, Auteur ; Raúl Moral, Auteur ; María A. Bustamante, Auteur Année de publication : 2011 Article en page(s) : pp. 32-38 Note générale : Génie Chimique Langues : Anglais (eng) Mots-clés : Composting  Essential  oil  composition  Terpinen-4-ol  Carvacrol  Thymol  γ-terpinene  Growing  media  Origanum  vulgare Index. décimale : 646 Résumé : Three different winery-distillery composts were used as binary components with peat-perlite mix (PP) in growing media for oregano cultivation. These composts were prepared using exhausted grape marc as principal component combined with several co-composting wastes, such as citrus juice waste (C1), tomato soup waste (C2) and cattle manure (C3). Three treatments were established for each compost type, with increasing compost quantities to traditional PP mix (0%, 25% and 50%). Physical and physico-chemical analyses of the different mixtures of winery-distillery composts and PP were carried out. The volatile compounds of oregano samples were extracted by steam-hydrodistillation and analyzed by GC/MS. Twenty-seven compounds were tentatively identified, with terpinen-4-ol, carvacrol, thymol and γ-terpinene being the major compounds. The total yield of volatile compounds (mg plant−1) was always increased by the use of the compost materials as ingredients of the growing media. However, the total volatile concentration of control samples, 16.3 g kg−1, was only increased by the compost-mixtures containing 50% of C1 and 25% of C2 or C3. The final recommendation is to use grape marc together with citrus juice or tomato soup wastes at ratios of 1:1 as growing media for the cultivation of aromatic herbs, including oregano. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2011.9700454 [article] Composition of oregano essential oil (origanum vulgare) as affected by the use of winery-distillery composts [texte imprimé] / Adam Bolechowski, Auteur ; Raúl Moral, Auteur ; María A. Bustamante, Auteur . - 2011 . - pp. 32-38. Génie Chimique Langues : Anglais (eng) in The journal of essential oil research > Vol. 23 N° 3 (Mai/Juin 2011) . - pp. 32-38 Mots-clés : Composting  Essential  oil  composition  Terpinen-4-ol  Carvacrol  Thymol  γ-terpinene  Growing  media  Origanum  vulgare Index. décimale : 646 Résumé : Three different winery-distillery composts were used as binary components with peat-perlite mix (PP) in growing media for oregano cultivation. These composts were prepared using exhausted grape marc as principal component combined with several co-composting wastes, such as citrus juice waste (C1), tomato soup waste (C2) and cattle manure (C3). Three treatments were established for each compost type, with increasing compost quantities to traditional PP mix (0%, 25% and 50%). Physical and physico-chemical analyses of the different mixtures of winery-distillery composts and PP were carried out. The volatile compounds of oregano samples were extracted by steam-hydrodistillation and analyzed by GC/MS. Twenty-seven compounds were tentatively identified, with terpinen-4-ol, carvacrol, thymol and γ-terpinene being the major compounds. The total yield of volatile compounds (mg plant−1) was always increased by the use of the compost materials as ingredients of the growing media. However, the total volatile concentration of control samples, 16.3 g kg−1, was only increased by the compost-mixtures containing 50% of C1 and 25% of C2 or C3. The final recommendation is to use grape marc together with citrus juice or tomato soup wastes at ratios of 1:1 as growing media for the cultivation of aromatic herbs, including oregano. DEWEY : 665 ISSN : 1041-2905 En ligne : http://www.tandfonline.com/doi/abs/10.1080/10412905.2011.9700454