Effect of Drying Method on the Volatiles in Bay Leaf (<i>Laurus nobilis </i>L.)

Dı́az-Maroto, M.C.; Pérez-Coello, M.S.; Cabezudo, M. D.

doi:10.1021/jf011573d

Cited by 131 publications

(74 citation statements)

References 18 publications

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“…2 The essential oil constituents of herbs can be adversely affected during drying. The effect of drying on the flavour and fragrance of different crops has been studied intensively; for example, Australian-grown ginger, 3 basil, 4 -6 bay leaf, 7 parsley, 8,9 Roman chamomile, 10 spearmint, 1 thyme and sage 11 and aromatic plants in general. 2 These studies show that changes in the concentration of essential oils during the drying process depend on several factors like temperature and relative humidity (RH) of the drying air as well as the product properties.…”

Section: Introductionmentioning

confidence: 99%

Loss of essential oil of tarragon (Artemisia dracunculus L.) due to drying

et al. 2006

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The effect of hot air-drying on the essential oil constituents and yield in French and Russian tarragon (Artemisia dracunculus L.) leaves was studied. The tarragon leaves were dried at air temperatures ranging from 40 to 90 • C. The drying stopped when the moisture content of the samples reached 10% or for some of the treatments reached 7, 20 and 30%. The essential oil of the fresh and dried leaves was isolated by hydrodistillation and analysed by capillary gas chromatography and gas chromatography-mass spectrometry. The decrease of oil during the drying process was highest at 60 • C drying temperature. For French tarragon the decrease in the amount of oil was significantly lower at 90 • C. The effect of the relative humidity of the drying air at each temperature was not significant. The main compounds were estragole in French tarragon (69%) and sabinene in Russian tarragon (40%). The drying process changed the relative percentage of the constituents in the oil; for instance, the relative percentages of estragole decreased and sabinene increased in French tarragon.

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Section: Introductionmentioning

confidence: 99%

Loss of essential oil of tarragon (Artemisia dracunculus L.) due to drying

et al. 2006

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“…In these dryers, the herbs are arranged as one-layer samples and exposed to either free or forced convective air flow, and dried up to a suitable moisture content for storage. It is known that the drying rate is affected by numerous factors, including the dryer configuration, the process conditions, the herb physical-chemical properties and also the part of the plant to be dried [5].…”

Section: Introductionmentioning

confidence: 99%

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

Rosanova¹,

Maia²,

Freire³

et al. 2017

ACES

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This work is aimed at investigating regular mint (Mentha × villosa) drying behavior and assessing how the heterogeneous composition of plants affects their drying kinetics. Drying kinetics and sorption isotherms were evaluated for whole branches and their fractions (leaves and stems). Stems and leaves were characterized by measurement of dimensions, apparent density and initial moisture content. The moisture sorption isotherms were obtained under temperatures of 30˚C, 40˚C and 50˚C for branches, stems and leaves and the data were fitted to the GAB model. Mint branches and their fractions were oven dried at temperatures from 40˚C to 70˚C and were obtained kinetic curves for each part. Water sorption patterns were similar for leaves and stems and the GAB model described well the sorption behavior of both materials. At a constant temperature, the drying rates were higher for leaves in comparison to stems and the differences increased as the temperature was raised. Therefore, depending on drying conditions, the moisture distribution in dried branches might be significantly different. Since the leaves constitute the major fraction in branches, the drying rates of branches were closer to those of leaves. The kinetic curves were fitted to a diffusion model based on an analytical solution of Fick's second diffusion law and to an empirical model based on artificial neural network (ANN). The results showed that the model based on the ANN predicted the drying kinetics of the different parts better than the diffusive model. A single network was built to describe the kinetic behavior of branches and fractions in the whole range of temperatures investigated. The diffusive model based on fitting effective diffusivity did not provide good predictions of moisture content, probably because neither the dependence of effective diffusivity on the moisture content nor the heterogenei- 155ty and shrinking of static beds were considered.

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“…Although the effects of drying on the quality of spices have been studied, [1][2][3][4] little information regarding the effects of their storage exists, and this is a topic of great interest for both industry and the consumer. As it happens, during the drying of the spices, valuable constituents, such as volatile compounds, are fairly stable in the intact plant tissue; however, they become sensitive during storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

Dı́az-Maroto

Alañón

Castillo-Muñoz

et al. 2009

Flavour & Fragrance J

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The effects of two different packaging materials for dried spices (polystyrene and glass) and storage conditions (room temperature under light and darkness) on volatile composition of dried rosemary leaves were investigated. The results showed that rosemary samples packaged in polystyrene bottles retained a higher quantity of volatile compounds than those packaged in glass bottles, independently of their storage conditions, light or darkness. However, sensorial analysis did not show statistical differences among samples in overall rosemary aroma. These results reveal that polystyrene bottles could replace the glass bottles normally used for packaging spices, a fact that could indicate a considerable saving of money for companies.

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Effect of Drying Method on the Volatiles in Bay Leaf (Laurus nobilis L.)

Cited by 131 publications

References 18 publications

Loss of essential oil of tarragon (Artemisia dracunculus L.) due to drying

Loss of essential oil of tarragon (Artemisia dracunculus L.) due to drying

A Neural Based Modeling Approach for Drying Kinetics Analysis of Mint Branches and Their Fractions (Leaves and Stems)

Effect of storage conditions on volatile composition of dried rosemary (Rosmarinus officinalis L.) leaves

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