Research on the chemical composition of oregano and black cumin oil, having significant potential in trade and growing naturally in Isparta

In this study, the chemical composition of blackcumin and thyme that grow in the Isparta region whichhold significant potential in commercial value hasbeen resarched. Volatile components and their amounts in thyme and blackcumin fatty acid components and their amounts havebeen determined. Forthe chemical composition of thyme using the Chromatography-Mass Spectrometer (GC-MS) method, volatile components from 7 different companies havebeen concluded as follows: 25 components forcompany A, 33 components for company B, 37 components forcompany C, 28 components forcompany D, 35 components forcompany E, 8 components for company F and 35 components forcompany G. Amount of carvacrol, which is akey ingredient of the thyme is determined foreach company as: A (72.85%), B (17.59%), D (68.60%), E (51.38%), G (25.98%). For the chemical components of blackcumin, volatile components from 4 different companies are concludedas: 29 components from company A, 34 components from company B, 28 components from company C, 27 components from company D. Amonut of Thymoquinone which is asignificant ingredient in blackcumin is determined as: A (42.40%), B (37.16), C (1.04%), D (0.32%). Fatty acid component and amount of black cumin are concluded according to the supelco 37 component fame mix. Amount of fatty acid foreach company is: 13 components forcompany A, 10 components forcompaines B and C and 9 components for company D. Amount of linoleic acid detected foreach company is: A (54.57%), B (55.29%), C (58.08%), D (54.31%), respectively. Oleic acid detected foreach company is as follows: A (32.25%), B (26.41%), D (24.62%), C (22.70%).