Drying Method Affects Essential Oil Content and Composition of Basil (<i>Ocimum basilicum</i>L.)

Hassanpouraghdam, Mohammad Bagher; Hassani, Abbas; Vojodi, Lamia; Farsad-Akhtar, Nader

doi:10.1080/0972060x.2010.10643892

Cited by 45 publications

(28 citation statements)

References 11 publications

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“…Shade drying yielded higher amounts of essential oil than sun or oven drying at 40-45°C in a number of herbs such as Roman chamomile flowers, basil and rosemary [17,18,50,51,56]. On the other hand, oven-dried lemongrass contained higher essential oil content than sun-or shade-dried lemongrass [47].…”

Section: Essential Oilmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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Herbs are usually marketed as dry due to a consumer demand beyond their seasonality; dehydration leads to a stable, easily moveable product that is available throughout the year. The process of drying, though, leads to modifications in the appearance, composition and quality of the raw material. The extent of these alterations depends on the applied drying methodology and its parameters, rendering the optimization of this process imperative. Numerous studies examining the effect of drying on the main characteristics of herbs have been published in recent years, and this review aims at organizing the available information of the studied herbs, drying methods and measured parameters in a comprehensive manner. Primarily, since aroma is the main characteristic of herbs and the principal aim for the end product is to retain the raw material's character, this review will focus on the most widely studied effect of drying, which is the essential oil yield and composition. Secondly, results from various studies on the influence of drying on biochemical compounds, organoleptic properties of dried herbs are also presented. The most common approach to the study of drying kinetics is also presented. Finally, novel technologies targeting to minimize the magnitude of changes from the raw material are described.

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Section: Essential Oilmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

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“…However, according to Halva [30], the oil yield can be decreased from 2.55 to 1.94 % during drying processes. On the contrary, the highest oil yield was acquired by shade drying treatment in Ocimum basilicum (0.9 %), Mentha piperita (3.68 %), Origanum vulgare (2.53 %) and Origanum onite (1.96 %) [24][25][26].…”

Section: Resultsmentioning

confidence: 96%

“…Different drying conditions also affect the essential oil yield. The essential oil yield of shade dried Ocimum basilicum, Mentha piperita, Origanum vulgare and Origanum onites was the highest [24][25][26]. However, according to a study from United States, neither drying duration nor drying condition had a significant effect on oil yield of Mentha spicata [27].…”

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confidence: 96%

Effect of Natural Drying Methods on Flavour Profile of Camphor Rich Ocimum americanum L. from North India

et al. 2019

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In the present study, fresh aerial parts of Ocimum americanum L. were collected from Ramnagar, India and sun and shade drying was applied until constant weights. The fresh and dried plant materials were hydrodistilled by Clevenger apparatus and the extracted oils were analyzed by GC and GC/MS. One-way ANOVA and correlation were performed to evaluate the difference and correlation between drying treatments using SPSS 16.0. The major compounds of the fresh oil were camphor (33.41 %), maillol (11.96 %), β-selinene (8.34 %), α-selinene (6.92 %), β-gurjunene (5.43 %) and (E)-caryophyllene (5.07 %). In the dried samples, significant increase (p < 0.05) in the percentage of camphor and maillol was observed while the percentage of (E)-cayophyllene, β-gurjunene, β-selinene and α-selinene significantly (p < 0.05) decreased during drying process. Drying caused loss of fourteen constituents with appearance of four compounds. The oil yield was the highest under sun drying condition.

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“…Pengeringan dengan metode kering angin akan menghasilkan rendemen minyak atsiri yang lebih tinggi dibandingkan pengeringan di bawah matahari dan pengeringan oven 60 °C. Penggunaan suhu yang terlalu tinggi menyebabkan kehilangan minyak atsiri yang besar karena adanya proses penguapan (Hassanpouraghdam et al, 2010). Pemotongan bertujuan untuk menambah luas permukaan sehingga kelenjar minyak dapat terbuka sebanyak mungkin dan permukaan bahan yang kontak dengan uap panas semakin besar (Nugraheni et al, 2016).…”

Section: Rendemen Minyak Atsiri Kemangiunclassified

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

Agustin

Sari

Khasanah

2020

JTP

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ABSTRAK Fillet merupakan produk perikanan yang mudah mengalami kerusakan. Tujuan dari penelitian ini adalah mengetahui karakteristik minyak atsiri kemangi, dan edible film alginat dengan penambahan minyak atsiri kemangi, serta kemunduran mutu fillet ikan nila dengan aplikasi edible coating minyak atsiri kemangi selama penyimpanan dingin. Penelitian ini menggunakan Rancangan Acak Lengkap dengan satu faktor yaitu konsentrasi minyak atsiri kemangi 0,5%, 1%, dan 1,5% pada suhu 4ºC. Data yang diperoleh dianalisis menggunakan one way ANOVA dan dilanjutkan dengan DMRT pada α 0,05 serta paired t-test pada α 0,05. Berdasarkan hasil karakterisasi minyak atsiri kemangi dapat diketahui rendemen minyak atsiri kemangi sebesar 0,4%, berat jenis 0,853 g/cm3, viskositas 0,002 N.m/s2 dan terdapat 38 senyawa aktif. Minyak atsiri kemangi memiliki diameter hambat bakteri Pseudomonas aeruginosa antara 5,667–18.350 mm. Edible film natrium alginat dengan penambahan minyak atsiri kemangi 0,5%, 1%, dan 1,5% memiliki nilai Water Vapor Transmission Rate (WVTR) sebesar 4,385–5,254 g/jam m2, kuat tarik 2,718–2,788 MPa, dan ketebalan 0,05–0,105 mm. Edible coating dilakukan dengan penambahan minyak atsiri kemangi 0% dan 1,5%. Coating fillet ikan nila dilakukan dengan metode dipping selama 1–2 menit. Hasil penelitian menunjukkan penggunaan edible coating minyak atsiri kemangi berpengaruh nyata terhadap parameter TPC, TVB, dan TBA akan tetapi tidak berpengaruh nyata terhadap pH. Kata kunci: Edible Coating; Kemangi; Minyak Atsiri; Penyimpanan Dingin ABSTRACT Fillet is perishable fishery product. This research aimed to determine the characteristics of basil essential oil (EO) and sodium alginate (SA) edible film with the addition of basil EO, and deterioration of tilapia fillet with the application of basil EO edible coating during cold storage. Complete Randomized Design with one factor, concentration of basil EO 0,5%, 1%, and 1,5% stored in 4 ºC was used in this study. The data obtained were analyzed using one way ANOVA and continued with DMRT and paired t-test at α=0,05. Based on the charactierization of basil EO, the yield of basil EO was 0,4%, specific gravimetry was 0,853 g/m3, viscosity was 0,002 N.m/s2 and contained 38 active compounds. Basil EO has inhibitory diameters of Pseudomonas aeruginosa between 5,667–18,350 mm. SA edible film with the addition of 0,5%, 1%, and 1,5% basil EO has a WVTR value of 4,385–5,254 g/hour m2, tensile strength of 2,718–2,788 MPa, and thickness of 0,05–0,105 mm. Application of edible coating to tilapia fillet was carry on by adding 1,5% basil EO and without adding basil EO as a control. Tilapia fillet coating was done using dipping method for 1–2 minutes. The result showed the use of basil EO significantly affected the TPC, TVB, and TBA but didn’t significantly affected the pH. The use of edible coating with addition of 1,5% basil EO exceeds the acceptance limit on the 9th day storage meanwhile the control treatment has exceeded the acceptance limit on the 6th day storage based on TVB value. Keywords: Microbiological damage; Oxidative Damage, Sodium Alginate

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Drying Method Affects Essential Oil Content and Composition of Basil (Ocimum basilicumL.)

Cited by 45 publications

References 11 publications

Drying Technologies: Vehicle to High-Quality Herbs

Drying Technologies: Vehicle to High-Quality Herbs

Effect of Natural Drying Methods on Flavour Profile of Camphor Rich Ocimum americanum L. from North India

Edible Coating Minyak Atsiri Kemangi (Ocimum Basilicum) Pada Fillet Ikan Nila (Oreochromis Niloticus) Selama Penyimpanan Dingin

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