Effect of drying temperature and blanching on the degradation of chlorophyll a and b in mint (Mentha spicata Huds.) and basil (Ocimum basilicum): Analysis by high performance liquid chromatography with photodiode array detection

Rocha, Tainá Teixeira; Marty-Audouin, C.; Lebert, André

doi:10.1007/bf02263853

Cited by 14 publications

(8 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The activity of chlorophyllase is also temperature dependent [93]. Preservation of color can be achieved using pre-treatments such as steam blanching [94,95], but conservation of color again depends on the plant [54]. In general, high temperature and long duration of drying cause color damage [96].…”

Section: Organoleptic Characteristicsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

View full text Add to dashboard Cite

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.

show abstract

Section: Organoleptic Characteristicsmentioning

confidence: 99%

Drying Technologies: Vehicle to High-Quality Herbs

2015

View full text Add to dashboard Cite

show abstract

“…The temperature is the main parameter in controlling the rate of drying mint herbs ( , ), and different techniques such as blanching prior to final processing ( , ), infrared drying (), and freeze drying ( , ) have been applied. Ambient temperature and temperatures below 50 °C best meet EO quality requirements ( 17 , 22 , 23 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Harvest Time and Drying Method on Biomass Production, Essential Oil Yield, and Quality of Peppermint (Mentha × piperita L.)

Rohloff

Dragland

Mordal

et al. 2005

J. Agric. Food Chem.

111

View full text Add to dashboard Cite

In the period from 2000 to 2002, studies on peppermint (Mentha x piperita) herb and essential oil (EO) production have been conducted at Planteforsk, Apelsvoll Research Centre Div. Kise in Norway. The trials were aimed at finding the optimal harvest date and suitable drying methods to maximize EO yield and to obtain a desirable oil quality. Peppermint plants from the first production year (2000 and 2001) and the second production year (2002) were harvested during flowering at three developmental stages (early, full, and late bloom). Biomass and leaf production were recorded, and the water content of the plant material was detected after the application of different drying methods: instantaneous drying at 30, 50, and 70 degrees C and prewilting (ground drying) for 1 or 5 days followed by final drying at 30 degrees C. Finally, plant samples were transferred to The Plant Biocentre at NTNU, Trondheim, Norway, for hydrodistillation and gas chromatography-mass spectrometry (GC-MS) analyses of the EOs. Peppermint oil yield increased from early to full bloom and late bloom (average of all years and drying methods except for 50 and 70 degrees C: 2.95, 4.13 and 4.20 L/daa, respectively) as an effect of biomass production and leaf growth. The flavor-impact compounds, menthol and menthone, reached their optimum at full bloom (43-54 and 12-30%, respectively). Prewilting led to slight decreased EO levels after 1 day (7.7%) and 5 days of ground drying (1.5%) and no EO quality changes, compared to direct drying at 30 degrees C. The plant weight (H2O content) was drastically decreased to the average under 80 and 45% in all years, thus reducing the energy supply and costs for the necessary final drying step.

show abstract

“…Rocha et al . () found that the conversion rate of chlorophylls to pheophytins was decreased by drying at low temperatures using the pigments extracted from mint and basil. Given that perception of colour is the result of these three coordinate axes and difficult to interpret independently, an overall examination of these three coordinate axes of CIELAB colorimetric space was needed (Wrolstad et al ., ).…”

Section: Resultsmentioning

confidence: 99%

“…The rate of the Maillard reaction and the nature of the products are governed by its immediate chemical environment including water activity, pH and chemical composition of the food system, but the most important factor on the reaction rate is temperature (Carabasa-Giribet & Ibarz-Ribas, 2000). Rocha et al (1993) found that the conversion rate of chlorophylls to pheophytins was decreased by drying at low temperatures using the pigments extracted from mint and basil. Given that perception of colour is the result of these three coordinate axes and difficult to interpret independently, an overall examination of these three coordinate axes of CIELAB colorimetric space was needed .…”

Section: Degradation Kinetics Of Colour Change During Hot Air Dryingmentioning

confidence: 99%

Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (Solanum tuberosum L.) during hot air drying

Moon

Pan

Yoon

2015

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Purple‐fleshed potatoes (PFP) and red‐fleshed potatoes (RFP) were dried using hot air. The hardness, anthocyanin content and colour in PFP and RFP during drying were evaluated at 60, 70 and 80 °C. The hardness was characterised by a softening stage in the early drying period, followed by a hardening stage. The times to reach at the transition were 420, 300 and 240 min at 60, 70 and 80 °C, respectively, for PFP, and 480, 360 and 240 min for RFP. However, the moisture content of both PFP and RFP at the transition time was identical at 0.3 (d.b.). The two stages of hardness changes were well described by combining two modified first‐order kinetics models. The activation energy (Ea) for the degradation of anthocyanin in PFP and RFP was 25.12 and 28.43 kJ mol−1, respectively. The Ea values demonstrated that the thermal sensitivity of PFP was higher than that of RFP.

show abstract

Effect of drying temperature and blanching on the degradation of chlorophyll a and b in mint (Mentha spicata Huds.) and basil (Ocimum basilicum): Analysis by high performance liquid chromatography with photodiode array detection

Cited by 14 publications

References 8 publications

Drying Technologies: Vehicle to High-Quality Herbs

Drying Technologies: Vehicle to High-Quality Herbs

Effect of Harvest Time and Drying Method on Biomass Production, Essential Oil Yield, and Quality of Peppermint (Mentha × piperita L.)

Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple‐ and red‐fleshed potato (Solanum tuberosum L.) during hot air drying

Contact Info

Product

Resources

About