Qualitative and Quantitative Changes in the Essential Oil of Lemon Verbena (<i>Lippia citriodora</i>) as Affected by Drying Condition

Shahhoseini, Reza; Ghorbani, Hassan; Karimi, Seyed Razi; Estaji, Ahmad; Moghaddam, Mohammad

doi:10.1080/07373937.2013.771649

Cited by 25 publications

(16 citation statements)

References 34 publications

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“…In addition, sabina ketone content was negatively affected by oven‐drying temperatures (Table ). Shahhoseini et al () revealed that with increasing drying temperatures, cis‐chrysanthenol, as an oxygenated monoterpene, was gradually removed from the plant, so it was not found after drying at 50°C. Our results are in accordance with the results of Pin et al () on the contents of hydroxychavicol and eugenol in betel leaves and those of Khangholi and Rezaeinodehi () on monoterpenes of Artemisia annua L. Because low molecular weight monoterpenes accumulated in the outer cells, they were removed faster than other terpenoides at increasing temperatures (Shahhoseini et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…For instance, the total phenolic content of sage ( Salvia officinalis L.) was increased by microwave irradiation (Hamrouni‐Sellami et al, ), but it was decreased in the strawberry fruit (Wojdyło, Figiel, & Oszmiański, ). Moreover, Shahhoseini, Ghorbani, Karimi, Estaji, and Moghaddam () found that drying at a high temperature (50°C) increased the essential oil content of Lippia citriodora , whereas it was different from Rahimmalek and Goli’s () results on basil. Consequently, it is necessary to determine the effect of various drying procedures on the physicochemical properties and bioactive compounds of aromatic and spicy herbs.…”

Section: Introductionmentioning

confidence: 86%

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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: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 86%

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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“…The latter may be attributed to the formation of a crust layer at the surface called a ''partially dried surface EO essential oil Food Eng Rev layer'' that limits the diffusion of high-molecular-weight volatiles and the loss of volatile components. The described layer is formed earlier at higher temperatures, so the conditions that improve plant materials drying are the most protective of the volatile compounds content [23,74]. Minimization of the drying time is therefore crucial, and microwave drying is advantageous in reducing it significantly.…”

Section: Essential Oilmentioning

confidence: 99%

“…The optimization of drying conditions for each herb is strongly advised [21]. The most essential parameter influencing the end product quality of dried herbs is the temperature used, but air velocity has been shown to have a significant effect as well [22]; a combined effect of the two factors has also been reported [23]. In general, hot-air drying can lead to a drastic reduction in the quality of the end product compared to the original foodstuff [24]; principally high temperature causes the decomposition of bioactive ingredients and changes in colorful components [25].…”

Section: Drying Technologiesmentioning

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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“…Both locally and internationally, numerous researchers have attempted to study the influence of drying on the quality of various products, corroborating the importance of additional studies in this area [2][3][4][5][6][7][8]. These reports include those on Australian nectarines [4], lemon myrtle leaves (Backhousia citriodora) [5], oregano (Origanum vulgare) [2], lemon verbena (Lippia citriodora) [6], curry leaves (Murraya koenigii L. Spreng.)…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35-75 ∘ C) and air velocity (0.3-0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55 ∘ C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

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Qualitative and Quantitative Changes in the Essential Oil of Lemon Verbena (Lippia citriodora) as Affected by Drying Condition

Cited by 25 publications

References 34 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

Drying Technologies: Vehicle to High-Quality Herbs

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

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