Table 1 GC/MS analysis of Z. multiflora EO.

From: Comparative antimicrobial activity of Zataria multiflora essential oil nanoformulations against foodborne pathogens

No

RT

%

Components

KI

Type

1

11.22

1.12

alpha.-Pinene

939

MH

2

13.54

0.19

beta.-Pinene

979

MH

3

14.11

0.58

beta.-Myrcene

991

MH

4

15.59

0.40

alpha.-Terpinene

1017

MH

5

16.10

8.76

Cymene

1025

MH

6

16.24

0.34

Limonene

1029

MH

7

16.43

2.01

Eucalyptol

1031

MO

8

17.78

1.78

gamma.-Terpinene

1060

MH

9

19.99

1.42

Linalool

1097

MO

10

23.82

0.16

Borneol

1169

MO

11

24.17

0.77

Terpinen-4-ol

1177

MO

12

24.97

0.72

alpha-Terpineol

1188

MO

13

26.43

0.5

Thymol, methyl ether

1235

MO

14

26.85

1.05

Carvacrol, methyl ether

1244

MO

15

29.05

0.22

Bornyl acetate

1285

MO

16

29.40

0.16

Anethole < (E)- > 

1284

MO

17

29.63

28.95

Thymol

1290

MO

18

30.05

42.35

Carvacrol

1299

MO

19

31.80

1.05

Thymol acetate

1352

MO

20

32.66

1.78

Carvacrol acetate

1372

MO

21

34.89

1.15

Caryophyllene E

1419

SH

22

35.70

1.02

Aromadendrene

1441

SH

23

37.89

0.46

Viridiflorene

1496

SH

24

41.53

0.71

Spathulenol

1578

SO

25

41.72

1.47

Caryophyllene oxide

1583

SO

  

99.12

Total Identified

  
  1. MH Monoterpene Hydrocarbons, MO Oxygenated Monoterpenes, SH Sesquiterpene Hydrocarbons, SO Oxygenated Sesquiterpenes.
  2. The values above 1% are indicated in bold.