Chemical compositions, yield and antioxidant activity of the essential oil of hyssop (Hyssopus officinalis L.) under intercropping with fenugreek (Trigonella foenum-graecum L.)

The effect of intercropping of hyssop (Hyssopus officinalis L.) from Lamiaceae with a medicinal legume, that is, fenugreek (Trigonella foenum-graecum L.) on the hyssop essential oil was investigated. The highest herbage and essential oil yields of hyssop were produced from sole cropping and also intercropped hyssop with fenugreek (3:1 ratio); however, the highest antioxidant activity was obtained from the intercropped hyssop with fenugreek (1:3 ratio). The highest contents of the major constituents in the hyssop essential oil such as cis- and trans-pinocamphone and β-pinene were obtained from sole cropped of hyssop and the intercropping of hyssop with fenugreek (3:1 ratio). In conclusion, the intercropping of hyssop with fenugreek can increase biodiversity and efficiency of using resources. Therefore, this strategy could be considered in order to recommend in simultaneous production of secondary metabolites in the herbs like hyssop in an agricultural land.