Chemometric Screening of Oregano Essential Oil Composition and Properties for the Identification of Specific Markers for Geographical Differentiation of Cultivated Greek Oregano

Eleftheria S. Tsoumani, Ioanna S. Kosma () and Anastasia V. Badeka ()
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Eleftheria S. Tsoumani: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Ioanna S. Kosma: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
Anastasia V. Badeka: Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece

Sustainability, 2022, vol. 14, issue 22, 1-17

Abstract: The present study investigated the potential interconnection between the place of cultivation of Greek oregano samples and the composition and properties of their essential oils (EOs). In addition, it attempted to identify characteristic chemical features that could differentiate between geographical origins with the use of chemometric tools. To this end, a total of 142 samples of commercially available Greek oregano ( Origanum vulgare ssp. hirtum ) plants harvested during the calendar years 2017–2018 were obtained for this study. The samples came from five different geographical areas of Greece and represented twelve localities. After appropriate processing, the oregano samples were subjected to hydrodistillation (HD), and the resulting EOs were analyzed for their total phenolic content (TPC), antioxidant activity, and chemical composition. The acquired data were subjected to the chemometric methods of multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) to investigate the potential of classifying the oregano samples in terms of geographical origin. In addition, stepwise LDA (SLDA) was used as a final step to narrow down the number of variables and identify those wielding the highest discriminatory power (marker compounds). Carvacrol was identified as the most abundant component in the majority of samples, with a content ranging from 28.74% to 68.79%, followed by thymol, with a content ranging from 7.39% to 35.22%. The TPC values, as well as the Trolox equivalent antioxidant capacity (TEAC) values, showed no significant variations among the samples, ranging from 74.49 ± 3.57 mg GAE/g EO to 89.03 ± 4.76 mg GAE/g EO, and from 306.83 ± 5.01 μmol TE/g EO to 461.32 ± 7.27 μmol TE/g EO, respectively. The application of the cross-validation method resulted in high correct classification rates in both geographical groups studied (93.3% and 82.7%, respectively), attesting to a strong correlation between location and oregano EO composition.

Keywords: Greek oregano; essential oils; geographical differentiation; chemometrics (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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