Effects of Different Drying Methods on Components of Thymbra spicata L. Essential Oil from Flora of Hatay (Turkey)

Zahter (Thymbra spicata), a perennial member of the Labiatae family is one of the most important spices in Hatay's cuisine. Its dry leaves are mixed with red pepper, sesame and çökelek (a special cheese in the region) and is heavily used in sürk (a dish made with çökelek) and pastries. This study aims to determine the effects of various drying methods on the essential oil content of thymbra spicata, a naturally growing plat in Hatay. The plant material was harvested from Hatay's flora on May 4, 2015 and dried in the shade, in an oven at 30°C. The essential oil was obtained with vapor distillation, and its contents were determined using GC/MS. The study determined that the ratio of carvacrol, the main component off Thymbra spicata essential oil changes between %51.14 and 72.54.