Is this project an undergraduate, graduate, or faculty project?
Undergraduate
Project Type
group
Campus
Daytona Beach
Authors' Class Standing
Alyssa Brasko, Junior Madison Fauntleroy, Sophomore Sophia Bordone, Junior
Lead Presenter's Name
Alyssa Brasko
Lead Presenter's College
DB College of Arts and Sciences
Faculty Mentor Name
Jenny Vu
Abstract
Organum vulgare, also known as Oregano, is a fragrant herb in the mint family widely used in culinary and medical applications. The essential oil of oregano contains various compounds, with carvacrol and thymol being the primary constituents responsible for the herb’s distinctive aroma and antimicrobial properties. Carvacrol, a chemical compound found in oregano oils, has a molecular formula of C10H14O, with carvacrol presenting a phenolic structure that contributes to its biological activity. Additionally, the compound has three double bonds giving the compound four units of unsaturation. Due to its properties, oregano oil has historically been used as a natural remedy for infections, as well as a food additive for preservation due to its antibacterial and antioxidant effects. Recent studies have shown that oregano oil may disrupt microbial cell membranes and inhibit oxidative stress, further supporting its use in health-related applications. This lab experiment describes the isolation and characterization of oregano essential oil from dried oregano leaves using steam distillation followed by the extraction of hydrosol using Methyl tertiary butyl ether. Gas chromatography and mass spectrometry are then used to confirm the presence of carvacrol and thymol as major components in oregano by separating and analyzing the volatile compounds in a mixture based on their different retention times as they travel through a column with an inert carrier gas.
Did this research project receive funding support (Spark, SURF, Research Abroad, Student Internal Grants, Collaborative, Climbing, or Ignite Grants) from the Office of Undergraduate Research?
No
Included in
Isolation of Essential Oils from Oregano Leaves via Steam Distillation and Extraction
Organum vulgare, also known as Oregano, is a fragrant herb in the mint family widely used in culinary and medical applications. The essential oil of oregano contains various compounds, with carvacrol and thymol being the primary constituents responsible for the herb’s distinctive aroma and antimicrobial properties. Carvacrol, a chemical compound found in oregano oils, has a molecular formula of C10H14O, with carvacrol presenting a phenolic structure that contributes to its biological activity. Additionally, the compound has three double bonds giving the compound four units of unsaturation. Due to its properties, oregano oil has historically been used as a natural remedy for infections, as well as a food additive for preservation due to its antibacterial and antioxidant effects. Recent studies have shown that oregano oil may disrupt microbial cell membranes and inhibit oxidative stress, further supporting its use in health-related applications. This lab experiment describes the isolation and characterization of oregano essential oil from dried oregano leaves using steam distillation followed by the extraction of hydrosol using Methyl tertiary butyl ether. Gas chromatography and mass spectrometry are then used to confirm the presence of carvacrol and thymol as major components in oregano by separating and analyzing the volatile compounds in a mixture based on their different retention times as they travel through a column with an inert carrier gas.