Changes in the essential oil content and composition of  Thymus daenensis  Celak. under different drying methods

Mashkani, M R Dehghani; Larijani, Kambiz; Mehrafarin, A; Badi, H Naghdi

doi:10.1016/j.indcrop.2017.12.012

Cited by 68 publications

(24 citation statements)

References 33 publications

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“…Salarikia, Miraei Ashtiani, and Golzarian () showed that drying at a higher temperature (i.e., 50°C) decreased the essential oil content of peppermint which may be attributed to the rupturing the oil glands. These results are in line with those reported by Ghasemi Pirbalouti, Mahdad, and Craker () in basil and Rahimmalek and Goli () and Dehghani Mashkani, Larijani, Mehrafarin, and Naghdi Badi () in thyme.…”

Section: Resultssupporting

confidence: 92%

“…Among the active ingredient groups, oxygenated monoterpenes were the most important compounds in the dried materials (Tables , and ). These results were confirmed by the findings of Dehghani Mashkani et al () on thyme and Hamrouni‐Sellami et al () on Laurus nobilis L. They observed that the amounts of oxygenated monoterpenes increased when using different drying procedures.…”

Section: Resultssupporting

confidence: 82%

“…Gershenzon, McConkey, and Croteau (2000) reported that cell membranes that are selectively permeable may be more permeable to certain volatiles or separate compartments for the synthesis of emitted volatiles and stored substances. It was revealed that the drying processes helped in the conversion of monoterpene hydrocarbons to oxygenated monoterpenes (Dehghani Mashkani et al, 2018).…”

Section: Essential Oil Compositionsmentioning

confidence: 99%

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Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Samadi

Larijani

Badi

et al. 2018

J Food Process Preserv

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Using an appropriate drying method is the most important step in the postharvest processing of Dracocephalum kotschyi Boiss. to preserve its qualitative and quantitative essential oils. In this study, the effects of different drying techniques (sun, shade, conventional oven, vacuum oven, microwave, and infrared drying) were investigated on the essential oil content and composition of plants. Vacuum oven‐drying at 40°C was the best method for the retention of the essential oils of the samples. The essential oil was relatively sensitive to temperature, so its content was decreased with increase in the drying temperature. The results showed that oxygenated monoterpenes represented the main chemical class of essential oil components. Although the highest content of α‐pinene and geranyl acetate (as major compounds) was obtained by conventional oven‐drying at 40°C, the highest content of limonene and α‐terpineol was observed in the plants dried under the sun and by infrared drying at 0.5w/cm, respectively. Practical applications The results suggest that vacuum oven‐drying could be the best method for obtaining the highest content of essential oils from Dracocephalum kotschyi Boiss along with its major bioactive components. In addition, the microwave drying method was known as the most desirable drying method with regard to the final color of the dried products.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 82%

Section: Essential Oil Compositionsmentioning

confidence: 99%

See 1 more Smart Citation

Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Samadi

Larijani

Badi

et al. 2018

J Food Process Preserv

Self Cite

View full text Add to dashboard Cite

show abstract

“…Size and weight of individual fruit from harvested branches were averaged from 1200 fruits randomly selected on each harvesting day [22]. Fruits without stalks were dried at 60 • C (hot air oven, ED56, BINDER, Tuttlingen, Germany) and dried samples were removed from the oven after the constant weight was reached (10% dry weight), then they were ready for essential oil extraction [23].…”

Section: Plant Materialsmentioning

confidence: 99%

“…The mass spectra and retention indices of essential oil components were identified by comparison to published literature as presented in the MS computer library, supplied by Adams [24]. The standard solution of C 8 -C 20 n-alkane (Fluka ® Analytical, Munich, Germany) in dichloromethane was also used for the calculation of retention indices (RI) [23]. The identification of the volatile compositions was by comparison with mass spectra in NIST 05.L and NIST 98.L libraries with >70% similarity.…”

Section: Chemical Composition Analysismentioning

confidence: 99%

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

et al. 2019

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Harvesting makhwaen (Zanthoxylum myriacanthum Wall. ex Hook. f) fruits at the appropriate maturity is the key to ensure that the essential oil quality meets the need of consumers. In common practice, the fruits are usually harvested when their pericarps start to open and fruits are greenish-red in colour depending on the judgment of the farmers. This leads to inconsistencies in the essential oil quality. This research aims at characterising the aromatic profiles of makhwaen essential oil thereby for consumers to choose the quality that best fits their need and eventually identify the optimum harvesting index of the fruits. The effects of maturity states viz. 15, 36, 45 and 60 (MK15-60) days after fruiting on chemical and sensorial quality of the essential oil was evaluated. Fruit sizes ranged from ~3.3–3.7 mm and fruits appeared to dry initially when they reached 45 days. Essential oils were extracted from these fruits after they had been oven dried (60 °C) to the same moisture content, about 10%. The chemical profiles of the essential oil were different. L-limonene and sabinene were evaluated as key components for good quality essential oil and they were found to be higher in MK45 and MK60 (max = 139.04 µg·mL−1 and max = 146.27 respectively). NIR spectral patterns of pure extracted oil for every different harvesting time (of every different harvesting time of MK60 and MK36) were similar. Sensorial descriptive analysis by semi-trained panellists defined six terms for characteristics (woody, citrus, herb, sweet, pine and spice). The panels provided the highest rating score (15 numeric scale) of citrus and pine scents at MK45, while sweet and woody aromas were the highest at MK15. The spice scent was maximum when the fruits were harvested at 36 days after fruiting. From this study we suggest that the optimum harvesting index for the distinctive aroma of essential oil ought to be at late harvesting (45–60 days after fruiting). The findings contribute to our understanding of the harvesting maturity, which can also provide significant benefit for the perfumery industry, i.e., the optimum harvesting stage that imparts the essential oil with highest quality.

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A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia

Hazrati

Lotfi

Govahi

et al. 2021

Food Science & Nutrition

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Iran is one of the most important centers of plant diversity in the world. Nearly 22% of the 8,000 plant species found among the flora of Iran are native (endemic). Stachys lavandulifolia, which belongs to Lamiaceae, is an endemic and perennial flowering plant, which grows as woody shrubs on mountainsides of Iran. Its flowers are arranged as spikes, similar in appearance to those of cotton, and range from blue to purple in color (Jalilian et al., 2013). In traditional medicine, because of their effective traits in curing illnesses, the genus Stachys plants

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Changes in the essential oil content and composition of Thymus daenensis Celak. under different drying methods

Cited by 68 publications

References 33 publications

Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Qualitative and quantitative variations of the essential oils of Dracocephalum kotschyi Boiss. as affected by different drying methods

Evaluation of the Optimum Harvesting Maturity of Makhwaen Fruit for the Perfumery Industry

A comparative study: Influence of various drying methods on essential oil components and biological properties of Stachys lavandulifolia

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