Multiple analytical approaches for the organic and inorganic characterization of Origanum vulgare L. samples

Abstract

Origanum vulgare L. samples, marketed in different geographic locations, were characterized by their organic and inorganic chemical composition. A total of 35 commercial samples were collected from various sites and analyzed to determine the qualitative and quantitative profile of essential oils, phenolic compounds and some inorganic elements. The variation in the content and composition of the essential oil was assessed by GC and GC-MS analyses, the phenolic fraction was investigated by UPLC^®/PDA, and the inorganic elements were determined by ICP-MS. The Principal Component Analysis (PCA) was applied with the aim to sort out the Origanum vulgare L. samples with different composition according to the different belonging origins. The results showed appreciable qualitative and quantitative differences among samples from different geographic origin.

Graphical Abstract

Keywords:

• Food analysis
• food composition
• Origanum vulgare L.
• oregano
• phenol
• essential oil
• mineral analysis
• statistical analysis
• geographic origin

Disclosure statement

No potential conflict of interest was reported by the authors.