Aroma Profile and Antioxidant Potential ofOriganum vulgareL.: Impact of Drying

The study was aimed to evaluate the impact of drying on the aroma profile and antioxidant activity of the aerial parts of Origanum vulgare L. The plant material was dried using different methods like shade, sun, hot air blower and oven drying (at 35°C, 45°C and 55°C). Chemical composition of the essential oils obtained from hydrodistillation was analyzed by GC and GC/MS. (E)-Caryophyllene (6.20 %-26.41 %), caryophyllene oxide (5.00 %-24.86 %) and bornyl acetate (7.74 %-18.53 %) were the major components in all the oils. The antioxidant potential of all the essential oils was determined using DPPH radical scavenging activity, FRAP activity and iron chelating activity methods. The shade dried material was found to show the best antioxidant activity. Drying significantly influenced the essential oil composition and antioxidant power of O. vulgare.