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Effects of mycorrhization on amount and composition of essential oils of marjoram (Majorana hortensis), caraway (Carum carvi L.) and thyme (Thymus vulgaris L.)

Autoren:

  • J. Richter
  • M. Stützer
  • K. Kabrodt
  • I. Schellenberg

Veröffentlicht in: Renewable Resources and Plant Biotechnology. Nova Science Publishers Inc., USA

The focus of this chapter are essential oils of herbal and medicinal plants. The represented investigations show the changes of these compounds belonging to renewable resources by means of mycorrhization. Arbuscular mycorrhizal fungi form a symbiosis with many plant species. Amongst many positive effects of mycorrhization, such as enhancement of plant growth or plant resistance, the influences of arbuscular mycorrhizal fungi on concentration and quality of essential oils in herbal and medicinal plants have been analysed. The qualitative and quantitative composition of essential oils of mycorrhized and non-mycorrhized plants of marjoram, thyme, and caraway has been determined by steam distillation and HS-SPME/GC. The identification of the ingredients of the essential oils was carried out by mass spectrometry and with the help of reference substances. Marjoram, caraway and thyme each have been cultivated with and without the use of a mycorrhiza inoculum in greenhouse trials as well as in field tests. The results of the analyses of mycorrhized and non-mycorrhized plants show effects of mycorrhization on amount as well as composition of the essential oils of marjoram, caraway and thyme.The focus of this chapter are essential oils of herbal and medicinal plants. The represented investigations show the changes of these compounds belonging to renewable resources by means of mycorrhization. Arbuscular mycorrhizal fungi form a symbiosis with many plant species. Amongst many positive effects of mycorrhization, such as enhancement of plant growth or plant resistance, the influences of arbuscular mycorrhizal fungi on concentration and quality of essential oils in herbal and medicinal plants have been analysed. The qualitative and quantitative composition of essential oils of mycorrhized and non-mycorrhized plants of marjoram, thyme, and caraway has been determined by steam distillation and HS-SPME/GC. The identification of the ingredients of the essential oils was carried out by mass spectrometry and with the help of reference substances. Marjoram, caraway and thyme each have been cultivated with and without the use of a mycorrhiza inoculum in greenhouse trials as well as in field tests. The results of the analyses of mycorrhized and non-mycorrhized plants show effects of mycorrhization on amount as well as composition of the essential oils of marjoram, caraway and thyme.