Las plantas como recurso medicinal y culinario en (Zona específica). Master Thesis Zakia HBELLAQ Master Thesis Tutor: Dra. Concepcion LAO LUQUE Thesis submitted for Master degree requirement Master's Degree in Natural Resources Engineering Manresa 2020 Dedication To those who light a candle in the darkness... Zakia ii Acknowledgments My thanks go first of all to Almighty God for giving me the will, patience and courage to carry out this modest work. This document is the result of work carried out at the Chemistry Laboratory of the Polytechnic School of Engineering of Manresa, Polytechnic University of Catalonia. The preparation of this Master's degree in Natural Resources Engineering was made possible thanks to the financial support of the European Union and the Spanish Service for the Internationalization of Education (SEPIE) through its programme entitled "YOUNG GENERATIONS AS AGENTS OF CHANGE", for which I would like to thank you. I would like to recall that the conception and realization of the work of this Master's degree and the drafting of this thesis were only possible thanks to the kind assistance of several persons to whom I would like to express my deep gratitude. In this regard, I would like to thank Mr. EL BAROUDI Oussama, expert at the International Organization for Migration, for monitoring and evaluation of the mobility project. Through him, I would also like to thank all the staff who made this programme a success. My warmest thanks go to Mrs. Anna CUTILLAS, Head of the International Office of the Polytechnic University of Catalunya. At the level of EPSEM, I would like to express my sincere thanks to the Coordinator of the Master's programme, Professor Toni Dorado, for his flexibility. I would like to express my sincere thanks to all the staff of the Chemistry Laboratory, in particular Professor Conception LAO LUQUE who provided the scientific supervision of my work. In particular, I would like to thank the members of the jury for agreeing to judge this work and to be the reviewers of this. iii Abstract Medicinal and culinary plants, remains throughout civilizations a natural resource to be conserved and valued. This project aims to describe medicinal and aromatic plants in El Bages area and compare them with aromatic and medicinal plants in a chosen Moroccan area, also, we try to do oils extraction from those plants and to analyzing them by chromatography techniques. Indeed, in this study, we have chosen to value three plants of the region of Las Bages: Rosmarinus officinalis, Satureja montana and Thymus vulgaris. The essential oils were extracted by hydrodistillation. The analysis of those latter was carried out by the GC/MS (Chromatography coupled to mass spectrometry technique) The chemical composition obtained for each of the three plants will be compared with the results of the literature for these same plants in Morocco, as well as with the results of previous years of the Bages areas. The chemical analysis of Rosmarinus officinalis revealed the presence of 31 constituents dominated by Camphor with a fraction of 29.98%. The essential oil of Satureja montana is mainly composed of 20 compounds whose major constituent is Cymol with 28.73%. And finally, the essential oil of Thymus vulgaris has revealed 27 compounds with beta- cymene as major component with 30.27%. The chemical composition of the three plants shows high concentrations of pesticides mainly 1,2,4-trichlorobenzene and 1,3,5- trichlorobenzene due to the farming activity around the harvest areas. Key words: Medicinal and culinary plants, El Bages, Rosmarinus officinalis, Satureja montana, Thymus vulgaris, Essential oils. iv Resumen Las plantas medicinales y culinarias, siguen siendo en todas las civilizaciones un recurso natural que debe ser conservado y valorado. Este proyecto tiene por objeto describir las plantas medicinales y aromáticas de la zona del Bages y compararlas con las plantas aromáticas y medicinales de una zona marroquí elegida, además, se intenta hacer una extracción de aceites de esas plantas y analizarlas mediante técnicas de cromatografía. De hecho, en este estudio, hemos elegido valorar tres plantas de la región del Bages: Rosmarinus officinalis, Satureja montaña y Thymus vulgaris. Los aceites esenciales fueron extraídos por hidrodestilación. El análisis de estos últimos se realizó mediante la técnica de GC/MS (Cromatografía acoplada a la espectrometría de masas). La composición química obtenida para cada una de las tres plantas se comparará con los resultados de la literatura sobre estas mismas plantas en Marruecos, así como con los resultados de años anteriores de las zonas del Bages. El análisis químico de Rosmarinus officinalis reveló la presencia de 31 constituyentes dominados por el alcanfor con una fracción del 29,98%. El aceite esencial de Satureja montana está compuesto principalmente por 20 compuestos cuyo principal constituyente es el Cymol con un 28,73%. Y finalmente, el aceite esencial de Thymus vulgaris ha revelado 27 compuestos cuyo componente principal es el beta-cimeno con un 30,27%. La composición química de las tres plantas muestra altas concentraciones de pesticidas, principalmente 1,2,4-triclorobenceno y 1,3,5-triclorobenceno, debido a la actividad agrícola alrededor de las zonas de cosecha. Palabras clave: Plantas medicinales y culinarias, El Bages, Rosmarinus officinalis, Satureja montaña, Thymus vulgaris, Aceites esenciales. v Figures list: Figure 1: Plant, flower and stem of Rosmarinus officinalis……………………………10 Figure 2: Rosmarinus officinalis L. Map distribution in Catalunya…………………….11 Figure 3: Plant, flower and stem of Thymus vulgaris L…………………………………13 Figure 4: Thymus vulgaris L. Map distribution in Catalunya………………………….13 Figure 5: Plant, flower and stem of Satureja montana L……………………………….14 Figure 6: Satureja montana L. Map distribution in Catalunya…………………………15 Figure 7: Plant parts that allow essential oil biosynthesis and secretion……..20 Figure 8: Cold-press extraction schema………………………………………………..21 Figure 9: The schematic subsidize apparatus for hydrodistillation……………………..24 Figure 10: Enfleurage extraction schema………………………………………………25 Figure 11: Gas chromatography instrumentation………………………………………27 Figure 12: Mass spectrometry functional principal…………………………………….28 Figure 13: Schematic of a GC-MS system……………………………………………..29 Figure 14 : Las Bages monography Map…………………………………………........37 Figure 15 : Predominant vegetation types……………………………………………..37 Figure 16: Plants Harvest area, A: Pinde de Bages (Rosmarinus and Thymus harvest area), B: Santa Maria d’Olò (Satureja montana harvest area)...………………………...38 Figure 17: Average annual temperature and cumulative annual rainfall of Las Bages for the year 2018……………………………………………………………………………38 Figure 18: Leaves and flowers separation……………………………………………...39 Figure 19: Clevenger extraction device………………………………………………..41 Figure 20: Extract……………………………………………………………………..41 vi Figure 21: Essential oils yield obtained by Hydrodistillation…………………………..44 Figure 22: Chromatographic profile of Rosmarinus officinalis essential oil…………..46 Figure 23: Chromatographic profile of Satureja montana essential oil………………..51 Figure 24: Chromatographic profile of Thymus vulgaris essential oil…………………54 Figure 25: Different Spain autonomous communities or administrative divisions…….74 Figure 26: Evolution of the total area of production of aromatic and culinary plants in Catalonia……………………………………………………………………………….75 Figure 27: Evolution of the irrigated surface Vs Dry surface of Rosmarinus officinalis in Catalunya………………………………………………………………………………76 Figure 28: Evolution of the total surface area of Rosmarinus officinalis production in Catalunya (ha)…………………………………………………………………………..76 Figure 29: Evolution of the irrigated surface Vs Dry surface of Thymus vulgaris in Catalunya……………………………………………………………………………….77 Figure 30: Evolution of the total area of Thymus vulgaris production in Catalunya expressed by ha…………………………………………………………………………77 Figure 31: Evolution of Spain’s imports value from Morocco in term of 1211 product….........................................................................................................................79 Figure 32: Evolution of Spain’s imports value from World in term of 1211 product………………………………………………………………………………….79 Figure 33: Evolution of Spain’s exports value to Morocco in term of 1211 product………………………………………………………………………………….80 Figure 34: Evolution of Spain’s exports value to World in term of 1211 product………………………………………………………………………………….81 Figure3 5: Evolution of Spain’s imports value from Morocco in term of 3301 products………………………………………………………………………………...82 Figure 36: Evolution of Spain’s imports value from the World in term of 3301 products………………………………………………………………………………...82 vii Figure 37: Evolution of Spain’s Exports value to Morocco in term of 3301products...................................................................................................................83 Figure 38: Evolution of Spain’s exports value to the World in term of 3301 products………………………………………………………………………………...84 viii Tables list Table I: Rosmarinus officinalis distribution in some countries…………………………11 Table II: Satureja montana distribution in some countries…………………………….15 Table III: Study species, their type and their harvest area…………………………….40 Table IV: Essential oils chromatography analysis conditions…………………………41 Table V: Chemical composition of Rosmarinus officinalis essential oil……………….50 Table VI: Chemical composition of Satureja montana essential oil……………………53 Table VII: Chemical