Abstract
The chemical composition of oregano (*Origanum compactum*) essential oil from seven Moroccan regions was characterized using gas chromatography coupled with mass spectrometry (GC/MS). Principal component analysis (PCA) revealed regional chemotypic variation. All oils demonstrated significant inhibitory activity against the bacterial and fungal strains tested, with differences in potency attributable to compositional profiles.
Introduction
Origanum compactum is an endemic Moroccan aromatic plant of significant ethnobotanical and commercial value. Its essential oil is used in traditional medicine and food preservation, but systematic characterization across Moroccan growing regions was lacking.
Sampling and Analysis
Plant material was collected from seven geographically distinct Moroccan regions during the flowering stage. Essential oils were extracted by hydrodistillation (Clevenger apparatus) and analysed by GC/MS.
Results
- Major components identified across all samples: carvacrol, thymol, γ-terpinene, p-cymene
- PCA segregated the seven origins into distinct compositional groups
- Strong antimicrobial activity observed against both bacteria and molds at tested concentrations
- Regional variation correlated with altitude and climatic conditions
Conclusion
This comprehensive regional study provides baseline data for the valorization and quality control of Moroccan O. compactum essential oil for industrial applications.