Aslan, EmineArslan, Dogan2024-12-242024-12-2420201018-46191610-2304https://hdl.handle.net/20.500.12604/7941The study was carried out to determine the quality characteristics of Thymbra spicata L. var. spicata which has a natural distribution in the flora of Siirt province, Turkey. The dried leaves and flowers of Thymbra spicata L. var. spicata, which is used in folk medicine in Anatolia, are consumed as spices and tea, and young shoots are used as salads. The essential oil content of the plant varies between 0.5 and 3.4%. A significant portion of essential oil in Thymbra spicata L. var. spicata is composed of carvacrol. In this study, essential oil ratio and essential oil components of Thymbra spicata L. var. spicata collected from different aspects (north, south, east, west) and at different harvest times (pre-flowering, full flowering and post-flowering) were determined. The samplings were carried out according to the split plots into randomized blocks experimental design with 4 replications. The results showed that essential oil ratio varied between 2.13 and 3.15%. The highest essential oil ratio (3.15%) was obtained from the west aspect during the full flowering period, while the lowest essential oil ratio (2.13%) was obtained from the east aspect at post-flowering period. A total of 38 components were identified in the essential oil as 19 main components and 19 others in very small quantities (total of 2%). The main component of the essential oil was carvacrol (39.29-65.97%).eninfo:eu-repo/semantics/closedAccessHarvest timeTime AspectCarvacrolTerpineneTimolMyrcenep-CymeneArticle29538123817Q4WOS:000535839400055