Drying Temperature Effects in Peppermint Essential Oil Content and Composition

Blanco, Maria Cláudia Silva Garcia; Li, Ming; Marques, Márcia Ortiz Mayo; Bovi, Odair Alves

doi:10.17660/actahortic.2002.569.15

Cited by 35 publications

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“…In the other hand, our results showed that increasing drying temperature (from 45 to 65°C) resulted in a significant decreased in the EO content. These results are in agreement with those reported by Blanco, Ming, Marques, & Bovi (2002b) in peppermint (Mentha piperita L.) and by Blanco, Marques, Ming, & Bovi (2002a) in rosemary (Rosmarinus officinalis L.). In the same way, Buggle, Ming, Furtado, Rocha, and Marques (1999) found that increasing temperature from 30 to 90°C resulted in a decrease in EO content of Cymbopogon citrates.…”

Section: Resultssupporting

confidence: 93%

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

et al. 2011

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Section: Resultssupporting

confidence: 93%

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

et al. 2011

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“…It has already been reported that hot air drying of peppermint at 60 C increased the percentage of menthol and neomenthol. [27,28] Pulegone, a major essential oil constituent of Mentha longifolia L. subps. capensis, disappeared during oven drying at 45 C, whereas the fresh material retained 35% pulegone.…”

Section: Resultsmentioning

confidence: 99%

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

et al. 2011

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TurkeyDrying is a commonly used postharvest operation for medicinal and aromatic plants. Their high initial moisture contents, requirement of moderate drying temperatures, and quick deterioration of their quality attributes make their drying processes energy intensive and time consuming. These properties may also cause the dried product to be of heterogeneous quality. A contact dryer that transferred energy to drying plants mainly by heat conduction was developed and tested by mixing or not mixing batches of 15 kg of chopped peppermint plants. The contact dryer had three main operational units: a drying table, a mobile mixing/aeration car, and a control panel. The contact dryer was operated with one of four drying programs. All programs affected the completion duration of drying, essential oil content, and dried product color differently. The shortest drying time (15 h) was obtained using the drying program of gradually increased water temperature from 55-60 to 75-80 C in 6 h and mixing/aeration. However, mixing and aeration changed the product color slightly more and partially increased essential oil loss. These drawbacks can be alleviated by selecting the appropriate duration of mixing and aeration. The menthol and menthone percentages of fresh peppermint essential oil ranged from 31.02 to 34.02% (average value: 32.52%) and 23.23 to 26.47% (average value: 24.85%), respectively. The menthol and menthone percentages of dried peppermint essential oil ranged from 22.74 to 42.07% and from 8.95 to 21.76%, respectively. The significant variations in the essential oil composition of dried peppermint leaves within replications were possibly caused by the variations associated with the age and cutting order of fresh peppermint plants at harvest. INTRODUCTIONDrying has been a widely used preservation method for agricultural materials and foods since ancient times. The success and sustainability of a drying process are controlled by the quality retention of dried products, specific energy consumption, ability to dry different wet materials, and investment=operational cost. [1][2][3] Successful drying processes can be defined as removing unnecessary water from the materials or foods as fast as possible while preserving product quality and minimizing energy consumption. Using alternative energy sources to operate a dryer, reducing the cost of a dryer, and the use of a dryer for various wet materials influence the environmental and economical sustainability of a dryer. A universal dryer with all of the preferred financial, operational, and environmental attributes has not been developed because each material usually requires unique drying conditions and industrial locations around the world face different financial and technologic conditions. Therefore, many types of dryers (over 400) using various drying methods have been developed and used in industry and agriculture. [3] Specific energy consumption, which is the amount of the energy used to remove 1 kg water from a wet material, is used for cost-effective operation of indu...

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“…[37]. Dodatnią korelację między temperaturą suszenia a ubytkiem olejku wykazano również w przypadku bazylii [10], lebiodki [12], szałwii [45], melisy [5] oraz mięty [9]. Jak podają Argyropoulos i Müller [5], straty olejku na skutek działania wysokiej temperatury mogą wynikać m.in.…”

Section: Wyniki I Dyskusjaunclassified

Effect of Drying Method on Sensory Characteristics and Essential Oil Composition of Thyme ( Thymus Vulgaris L.)

Król

Kiełtyka-Dadasiewicz

2015

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S t r e s z c z e n i eSuszenie jako metoda utrwalania żywności, w tym ziół przyprawowych, ogranicza rozwój mikroorganizmów i przebieg reakcji biochemicznych w surowcu, ale równocześnie wpływa na zmianę jej cech sensorycznych oraz skład chemiczny. Ziele tymianku właściwego (Thymus vulgaris L.) suszono czterema metodami: naturalną, konwekcyjną (w temperaturze: 40, 50 i 60 °C), mikrofalowo oraz sublimacyjnie. W analizie sensorycznej oceniano intensywność zapachu i jego 4 deskryptory (świeży, zielny, korzenny, balsamiczny) oraz barwę (zielona, żółtozielona, żółtooliwkowa, brunatnooliwkowa). W świeżym i suszonym zielu oznaczano zawartość i skład olejku eterycznego (metodą GC-MS).Stwierdzono, że najkorzystniejszymi cechami sensorycznymi charakteryzowało się ziele suszone sublimacyjnie oraz mikrofalowo, które wykazywało wysoką intensywność zapachu oraz korzystną barwę. Najniżej pod względem aromatu i barwy oceniono tymianek suszony konwekcyjnie w temp. 50 i 60 °C. Największy udział olejku eterycznego stwierdzono w świeżym zielu tymianku (3,04 ml·100 g -1 s.m). Suszenie spowodowało ubytek olejku od 8 ÷ 50,9 %. Największe straty olejku wystąpiły w surowcu suszonym konwekcyjnie w temp. 60 °C oraz w suszu liofilizowanym, zaś najwięcej olejku zachowało się w zielu suszonym naturalnie oraz konwekcyjnie w temp. 40 °C. Suszenie wpłynęło także na zmniejszenie zawartości aromatycznych związków lotnych w olejku. Największy ubytek tych związków nastąpił pod wpływem suszenia gorącym powietrzem oraz liofilizacji. Metody suszenia spowodowały różnice w skła-dzie olejku eterycznego. Najmniejszą zawartością głównego składnika -tymolu charakteryzował się olejek z ziela suszonego naturalnie (50,8 %), a największą -suszonego sublimacyjnie (59,1 %) i mikrofalowo (58,3 %). Pod wpływem suszenia zmniejszyła się także zawartość E-kariofilenu oraz linalolu, natomiast zwiększył się udział p-cymenu i karwakrolu.

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Drying Temperature Effects in Peppermint Essential Oil Content and Composition

Cited by 35 publications

References 0 publications

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

Peppermint Drying Performance of Contact Dryer in Terms of Product Quality, Energy Consumption, and Drying Duration

Effect of Drying Method on Sensory Characteristics and Essential Oil Composition of Thyme ( Thymus Vulgaris L.)

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