Effect of some ecological factors on quality and quantity of effective ingredient of Stachys inflate at Touyserkan region

Subject Areas : Agroecology Journal

Afagh Yavari ¹ (Department of Biology Payame Noor University Tehran, Iran)
Seyed Mehdi Shahgolzari ² (Expert of Environmental Protection Department of Environment Touyserkan, Iran)

Received: 2015-10-03 Accepted : 2016-04-20 Published : 2016-05-21

Keywords: o essential oil, o Stachys, o hydro-distillation, o redundancy analysis, o habitat, o special station,

Abstract :

ABSTRACT   Stachys inflata were collected plant and soil samples from seven especial stations in Khangormaz, Serka and Sarabi stations of Touyserkan, Iran. After drying and grindingessential oil from aerialparts of the species was obtained by hydrodistillation method. Essential oils were analyzed using GC/MS. Some soil parameters such as soil texture, pH, EC and etc. were measured in each sample. Redundancy analysis method was used to investigate the relationship between environmental factors and essential oil compounds. Essential oils chemical analysis led to be identified 23 chemical components. Caryophyllene oxide, e-citral, z-citral, spathulenol, ar-curcumine, 1,8-cineol, limonene and α-terpineol components were identified as the main components. In all special stations there were chemical compounds dibutylphtalate, isobutylphtalate, trans-caryophyllene, spathulenol, α-copaene and δ –cadinene jointly. The chemical composition of e-citral (geraniol) and z-citral (neral) was observed in second and seventh special stations. The highest oil yields related to the special station L3 with the highest altitude (2443 m) and the lowest yields related to special station L6 with the lowest altitude (2068 m). Acidity of soil samples were placed natural class and in the most especial stations, soil textures were category average texture group. Among the ecological factors, soil texture and altitude showed greatest impact on the quantity and quality of essential oil of these species in the study area.

References:

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