Effect of Drying Air Temperature on the Quality of Essential Oil from Mikania glomerata

Rocha, Ronicely Pereira; Melo, Evandro de Castro; Barbosa, Luiz Cláudio de Almeida; Radünz, Lauri Lourenço

doi:10.13083/1414-3984.v22n03a06

Cited by 7 publications

(8 citation statements)

References 17 publications

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“…The effect of air velocity on essential oil content was similar with the findings of a study undertaken on lemon grass (Rocha et al . ). The results (Fig.…”

Section: Resultsmentioning

confidence: 97%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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In this study, we investigated the effects of hot air, infrared and combined hot airinfrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40 and 50C) and air velocities (0.5, 1 and 1.5 m/s) were used in the hot air drying. Infrared drying process was implemented using three levels of radiation intensity (1500, 3000 and 4500 W/m 2 ), three distances between emitter and sample (10, 15 and 20 cm) and three air velocities (0.5, 1 and 1.5 m/s). The results showed that the optimum drying period and energy consumption were obtained when infrared-and hot air-drying were applied simultaneously. The results also showed that combined drying resulted in dried leaves of superior quality when compared to the leaves dried separately by either hot air alone or infrared, exhibiting lower total color change, greater rehydration ratio and higher extraction oil yield. PRACTICAL APPLICATIONSPeppermint leaves are highly valuable products with wide range of industrial uses but extremely perishable in normal surrounding temperature-humidity conditions too. This fact makes their preservation important. Drying is a common preservation method that is applied to foods and agricultural products. Hot air has been traditionally used for drying peppermint leaves; however, infrared radiation has been employed for this purpose recently. However, there is very little knowledge, if none, on the use of combination of hot air and infrared drying method on the drying performance as well as the quality of final dried leaves. We treated fresh peppermint leaves by hot air drying, infrared drying and combined hot air-infrared drying, and compared the quality of final products and energy consumption during drying, aiming to find out the optimum drying method and drying parameters; while are beneficial to related industry in drying this valuable product. Our research work confirmed that combined hot air-infrared drying is a good alternative instead of the use of hot air drying or infrared drying separately.

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“…The effect of air velocity on essential oil content was similar with the findings of a study undertaken on lemon grass (Rocha et al . ). The results (Fig.…”

Section: Resultsmentioning

confidence: 97%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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“…According to Oliveira et al (1999), guaco essential oil is produced, mainly, in the secretory structures interior or glandular channels that is located in the parenchymal tissue of the leaves, not in fragile structures, such as glandular hairs, trichomes and epidermal glands (Rocha et al, 2014).…”

Section: Yield Of Essential Oil Extracted From M Laevigata Leavesmentioning

confidence: 99%

Efeito da temperatura de secagem sobre o rendimento e qualidade fitoquímica de óleo essencial e óleo essencial extraído de folhas de Mikania laevigata(Guaco)

Fonseca

Pinto

Sartoratto

et al. 2020

BJD

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Mikania laevigata Sch. Bip. ex Baker, Asteraceae, comumente conhecida como guaco, é uma espécie medicinal nativa do Brasil. Dentre os pontos críticos do processamento pós-colheita de espécies medicinais, a temperatura de secagem deve ser considerada, pois pode interferir no rendimento e na qualidade fitoquímica do material vegetal e, consequentemente, na ação terapêutica. O efeito da temperatura de secagem foi avaliado no rendimento e na qualidade fitoquímica do óleo essencial extraído das folhas de M. laevigata. O cultivo foi realizado em sistema orgânico, utilizando o genótipo selecionado (Cenargen) para esta região. As folhas foram colhidas e imediatamente submetidas ao processo de secagem a 40, 50 e 60 ° C. Os óleos essenciais foram extraídos por hidrodestilação em aparelho de Clevenger e os constituintes químicos identificados por cromatografia gasosa acoplada ao espectrofotômetro de massa (CG-MS). Houve redução no rendimento de óleo essencial (p <0,05) com o aumento da temperatura de secagem. Entretanto, a 60 ºC, houve maior concentração de cumarina, à qual é atribuída a ação broncodilatadora e expectorante. Portanto, recomendamos secar as folhas de M. laevigata a 60 ºC para obter o maior teor de cumarina e garantir o efeito terapêutico broncodilatador e expectorante.

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“…3a shows that oil recovery increased insignificantly from 40 to 60°C, 93.61 to 96.39%, respectively reduced a little to 94.72% at the drying temperature 70°C. There was required for longer drying time at 40°C, so that, it would affect negatively on% oil recovery because of the growth of fungi and the oxidation of oil [20]. At drying temperature higher than 60°C, some volatile oil compounds would be lost and it affected negatively on the oil recovery of Gac aril.…”

Section: Effect Of Drying Temperature On Oil Yield and Total Carotenomentioning

confidence: 99%

Enzyme Assisted Extraction of GAC Oil (<i>Momordica cochinchinensis Spreng</i>) from Dried Aril

Nhi¹

2016

JFNS

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The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40-120 min), dried at a certain temperature (40-70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO 2 /kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.

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Effect of Drying Air Temperature on the Quality of Essential Oil from Mikania glomerata

Cited by 7 publications

References 17 publications

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Efeito da temperatura de secagem sobre o rendimento e qualidade fitoquímica de óleo essencial e óleo essencial extraído de folhas de Mikania laevigata(Guaco)

Enzyme Assisted Extraction of GAC Oil (<i>Momordica cochinchinensis Spreng</i>) from Dried Aril

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Effect of Drying Air Temperature on the Quality of Essential Oil from Mikania glomerata

Cited by 7 publications

References 17 publications

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Efeito da temperatura de secagem sobre o rendimento e qualidade fitoquímica de óleo essencial e óleo essencial extraído de folhas de Mikania laevigata(Guaco)

Enzyme Assisted Extraction of GAC Oil (&lt;i&gt;Momordica cochinchinensis Spreng&lt;/i&gt;) from Dried Aril

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Product

Resources

About

Enzyme Assisted Extraction of GAC Oil (<i>Momordica cochinchinensis Spreng</i>) from Dried Aril