Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems

Krūma, Zanda; Galoburda, Ruta; Šabovics, Mārtiņš; Grāmatiņa, Ilze; Skudra, I.; Dabina-Bicka, Ilona

doi:10.1016/j.profoo.2011.09.198

Cited by 9 publications

(8 citation statements)

References 10 publications

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“…Meanwhile, the material is rapidly dehydrated because water molecules with high dielectric constants preferentially absorb the energy of microwave (Kruma et al . ). Regardless, microwave drying suffers from uneven heating and excess water loss.…”

Section: Resultsmentioning

confidence: 97%

“…Placed in an electromagnetic field with high-frequency transformation, material is heated, as a whole, by microwave highly selectively accompanied by auto-balance and energy distribution (Zielinska et al 2013). Meanwhile, the material is rapidly dehydrated because water molecules with high dielectric constants preferentially absorb the energy of microwave (Kruma et al 2011). Regardless, microwave drying suffers from uneven heating and excess water loss.…”

Section: Effects Of Different Drying Methods On Dehydration Charactermentioning

confidence: 99%

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Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

Zhang¹,

Liu²,

Yang

et al. 2015

J Food Process Engineering

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Capsella bursa‐pastoris L. (C. bursa‐pastoris) was treated by hot air drying, microwave drying, vacuum drying and freeze‐drying, respectively, to analyze the influences on aroma components using gas chromatography‐mass spectrometry. The results showed that the freeze‐dried product enjoyed significantly alleviated color changes, short rehydration time, high rehydration ratio and retention rates of chlorophyll and vitamin C. Vacuum drying functioned inferior to freeze‐drying but superior to hot air drying and microwave drying. As for aroma components, both vacuum drying and freeze‐drying managed to preserve the characteristic aroma components in C. bursa‐pastoris. In summary, vacuum drying and freeze‐drying retained the color, texture, morphology as well as grass and leaf aromas of C. bursa‐pastoris in maximum, but the former method, which lasts a shorter time and consumes less energy, should be given first priority in large‐scale industrial practice. Practical Applications C. bursa‐pastoris suffers from a plummet of nutritional value and loss of economic benefits even within short harvest and storage periods. Drying newly harvested C. bursa‐pastoris with appropriate techniques can both meet different consumer demands and effectively prolong the shelf life of products. Various drying techniques are bound to affect sensory attributes and retention rates of nutrients and aroma components significantly. We treated fresh C. bursa‐pastoris by vacuum drying, hot air drying, microwave drying and freeze‐drying, and compared the quality of final products, aiming to find out the optimum drying method and parameters and while providing valuable practical evidence for industrial drying of this vegetable.

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Section: Resultsmentioning

confidence: 97%

Section: Effects Of Different Drying Methods On Dehydration Charactermentioning

confidence: 99%

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

Zhang¹,

Liu²,

Yang

et al. 2015

J Food Process Engineering

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“…The content of dill ether in dried samples is significantly lower than that in fresh dill. Dried dill stems contain more of p-cymene than do fresh ones [36]. The hexane extract of A. graveolens contains volatile components such as α-phellandrene, which has been detected as a major compound, as well as β-phellandrene, α-pinene, and β-pinene.…”

Section: Discussionmentioning

confidence: 99%

Volatile compounds and antioxidant activity of the aromatic herb Anethum graveolens

Ramadan¹,

Abd-Algader²,

EL-Kamali³

et al. 2013

J Arab Soc Med Res

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Background/Aim Anethum graveolens L. (dill) (Apiaceae) is one of the most popular culinary herbs in the world. Dill has been cultivated since ancient times, and the use of this plant for medicinal and consumption purposes has been recorded dating back to the Greek and Egyptian civilizations. Dill is widely used to give flavor to food. The aim of this work was to assess the chemical composition of the volatile compounds in dill as well as their hepatoprotective and nephroprotective activity against free radicals generated by paracetamol. Materials and methods The chemical composition of the volatile compounds of dill was assessed by gas chromatography and gas chromatography-mass spectrometry. Four groups of rats were used (the normal control group, the A. graveolens-supplemented group, the paracetamol-intoxicated group, and the A. graveolens-protected group) for studying the effect of plant infusion on panadol (paracetamol)induced free radicals and hepatotoxicity. Plasma total antioxidant capacity, plasma catalase, cellular glutathione peroxidase, plasma total protein, albumin, alanine amino transferase, aspartate amino transferase, alkaline phosphate, γ-glutamyl transferase, total bilirubin, and direct bilirubin levels were determined. In addition, kidney functions (plasma urea and creatinine) and histopathological and histochemical changes in the liver were investigated. Results The phytochemical results identified volatile components 7-α-hydroxy manool (24.43%), l-carvone (14.28%), limonene (13.9%), epi-α-bisabolol (6.81%), α-terpinene (5.44%), and α-phellandrene (4.63%) as the main constituents. p-Cymene (2.13%), sabinene (1.98), and α-pinene (1.43%) were determined as the minor constituents. The biochemical results showed that a mega dose of paracetamol induced the production of free radicals, which caused damage to hepatocytes and nephrocytes in rats. The aqueous extract of dill revealed high antioxidant properties and acted as an extracellular neutralizer of free radicals. Histopathological and histochemical observations showed severe damage in the liver. Supplementation with dill in paracetamol-intoxicated rats attenuated the damage to the liver. Conclusion The present study revealed that A. graveolens has antihepatotoxic properties that could minimize the deleterious effects generated by hepatotoxin paracetamol, and therefore it can be used as a potent antihepatotoxic agent.

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“…Biologically active substances are widely used in various fields of medicine and agriculture [6], [7]. Some of them are extracted from plants and microorganisms, therefore, have a natural origin, some are artificially synthesized, but completely reproduce the structure of their biological analogues [8].…”

Section: Discussionmentioning

confidence: 99%

Changes in the Content of Chemical Elements in the Muscle Tissue of Broilers on the Background of Plant Extract and Tetracyclines

Кван¹,

Дускаев²,

Rakhmatullin³

et al. 2019

IJESD

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The article provides information on the mineral metabolism in the body of an agricultural bird. Studies have shown that when incorporating biologically active substances along with plant extracts, they help to improve the immunity of the birds. This article is devoted to the study of the effect of antibiotic and oak bark extract on mineral metabolism in the body of broiler chickens. During the study it was revealed that the pectoral muscles of the bird contain an excess of such trace elements as cobalt, silicon, vanadium, copper, zinc, and iodine. Oak bark extract in the pectoral muscles and in the muscles of the thigh contributed to the elimination of toxic elements, so the level of aluminum in absolute terms was significantly reduced. The inclusion of antibiotics also led to a significant decrease with respect to aluminum control. The maximum decrease in the level of toxic elements was observed in the group that was additionally co-administered with an antibiotic and oak bark extract. It has been found that extracts of these herbs enhance broiler immunity and help balance the intestinal flora necessary for digestion and for protection against pathogenic microorganisms.Index Terms-Broiler muscle tissue, mineral metabolism, macronutrient composition, muscles of the bird, tetracycline antibiotic, toxic elements.

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Aroma composition of microwave vacuum dried dill (Anethum graveolens L.) stems

Cited by 9 publications

References 10 publications

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

Effects of Drying Methods on the Aroma Components and Quality of Capsella Bursa‐Pastoris L

Volatile compounds and antioxidant activity of the aromatic herb Anethum graveolens

Changes in the Content of Chemical Elements in the Muscle Tissue of Broilers on the Background of Plant Extract and Tetracyclines

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