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The Effects of Different Harvest Stages on the Essential Oil Content and Composition of Ajowan (Trachyspermum Ammi Sprague) Cultivated in Iran

Abstract The fruits of Ajowan (Trachyspermum ammi) cultivated in Iran were harvested at pasty (unripe) and ripening stages with 54% and 5% moisture, respectively. The essential oils of fruits were extracted by hydrodistillation technique and were analyzed by capillary GC and GC/MS. The essential oil content of fruits harvested at pasty and ripe stages were 7.1% (w/w) and 3.2% (w/w) based on dry weight respectively. Ten and twelve components have been identified in the oils of pasty and ripe fruits respectively. The major components of the oil of pasty stage harvested fruits were γ-terpinene (43.2%), Thymol (32.4%) and p-cymene (20.7%) while the main components of the oil of ripe fruits were thymol (36.7%), γ-terpinene (36.5%) and p-cymene (21.1%).