Quality Parameters of Cymbopogon citratus Leaves During Ambient Storage

Martinazzo, Ana Paula; Melo, E. C.; Barbosa, Luiz Cláudio de Almeida; Soares, Nilda de Fátima Ferreira; Rocha, Ronicely Pereira; Randuz, L. L.; Berbert, Pedro Amorim

doi:10.13031/2013.27457

Cited by 18 publications

(18 citation statements)

References 3 publications

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“…Also, Martinazzo et al. () in lemon grass ( Cymbopogon citratus Stapf.) and Arabhosseini, Huisman, Boxtel, IIer, and Mu () in tarragon ( Artemisia dracunculus L.) reported a reduction in the EO content during storage.…”

Section: Resultsmentioning

confidence: 98%

Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)

Ebadi

Sefidkon

Azizi

et al. 2016

Food Science & Nutrition

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Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography–mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8‐cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8‐cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.

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Section: Resultsmentioning

confidence: 98%

Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)

Ebadi

Sefidkon

Azizi

et al. 2016

Food Science & Nutrition

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“…Martinazzo et al. () recommended the drying of lemongrass leaves at 50°C to a final moisture content of 11% (wb). As also given in Table for the present study, the time taken for the leaves to achieve an 11% moisture value was significantly affected by temperature and air velocity ( p ≤ .001) and a temperature–velocity interaction ( p ≤ .05).…”

Section: Resultsmentioning

confidence: 99%

“…Oven (cabinet) drying still remains an attractive option for bulk drying of fragrant leaves such as coriander, olive mint, basil, thyme, bay leaves, and olive leaves (Ahmed, Shivhare, & Singh, 2001;Erbay & Icier, 2010;Cakmak, Kumcuoglu, & Tavman, 2013;Rodríguez, Clemente, Sanjuán, & Bon, 2014;Doymaz, 2014). A review of the work performed on lemongrass reveals studies which focus on different aspects of the drying process, including quality and essential oil content (Lonkar, Chavan, Pawar, Bansode, & Amarowicz, 2013;Martinazzo et al, 2009), drying efficiency (Kassem, El-Batawi, & Sidky, 2006), effect of pretreatments (Lonkar et al, 2013), drying curves (Coradi, Melo, & Rocha, 2014;Fudholi et al, 2012;Ibrahim, Sopian, & Daud, 2009;Rahman, Tasirin, Razak, Mokhtar, & Muslim, 2013), and mathematical modeling of drying data (Coradi et al, 2014;Ibrahim et al, 2009;Kemat, Rahman, & Wahit, 2008;Waewsak, Chindaruksa, & Punlek, 2006). However, with respect to the drying method employed, there are limited studies on lemongrass which include conventional cabinet drying (Kassem et al, 2006;Lonkar et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…At fixed air temperature of 40-60°C, increasing air velocity from 0.5 to 1.0 m/s resulted in a significant decrease in drying time, beyond which the effect was not significant. For leaves dried at 70°C, however, the effect of increasing air velocity to 2.0 m/s was reversed, and these leaves took a longer time to dry than leaves dried at 1.0 m/s Martinazzo et al (2009). recommended the drying of lemongrass…”

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Thin‐layer drying behavior of West Indian lemongrass (Cymbopogan citratus) leaves

Mujaffar

John

2018

Food Science & Nutrition

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The objectives of this study were to investigate the effect of temperature (40, 50, 60, and 70°C), and air velocity (0.5, 1, and 2 m/s) on the drying behavior of West Indian lemongrass (Cymbopogan citratus) leaves. Drying was carried out in a computer‐controlled tray dryer. Overall, the effect of temperature was seen to be more important than that of air velocity, but the air velocity did have an effect on drying rates at the start of the drying process at 50–70°C. Drying rate constants, diffusivity values, and activation energy were determined. Twenty‐two empirical and semiempirical thin‐layer models were tested, and although model fit varied, the Midilli model could be applied to all data with reasonable prediction of MR values.

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“…Diversos fatores influenciam na qualidade do óleo essencial das plantas medicinais aromáticas e condimentares, tais como variações climáticas, solo, época de colheita, características genéticas da planta, condições de secagem e armazenamento (Castro & Ferreira, 2001;Barbosa et al, 2008;Martinazzo et al, 2009;Rocha et al, 2011). A etapa de secagem merece atenção especial, porque o seu manejo afetará a preservação do produto e, consequentemente, a sua qualidade comercial.…”

Section: Introductionunclassified

Influência do processo de secagem sobre os principais componentes químicos do óleo essencial de tomilho

et al. 2012

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Influência do processo de secagem sobre os principais componentes químicos do óleo...Rev. Ceres, Viçosa, v. 59, n.5, p. 731-737, set/out, 2012 RESUMO ABSTRACT Influence of the drying process on the quality of thyme essential oilThe study aimed to evaluate the effect of drying air temperature on the quality of the essential oil from thyme leaves. Different drying temperatures (30, 40, 50, 60, 70 ºC) were applied in a dryer with electrical resistance heater. After drying, the chemical components of the essential oil were compared with those obtained from fresh samples (control). The extraction of the essential oil was performed using the supercritical CO 2 method. The identification of the essential oil components was carried out by gas chromatography coupled to mass spectrometry (GC-MS) and the quantification by gas chromatography coupled to a flame ionization detector (GC-FID). According to the results, it is recommended the drying air temperature of 60 ºC for drying thyme leaves . Objetivou-se, com este trabalho, avaliar o efeito da temperatura do ar de secagem sobre a qualidade do óleo essencial de folhas de tomilho. Foram empregadas diferentes temperaturas de secagem (30, 40, 50, 60, 70 ºC), em um secador com resistências elétricas. Os componentes químicos do óleo essencial, depois de realizada a secagem, foram comparados com os valores obtidos na planta in natura (testemunha). Para a extração do óleo essencial, foi empregado o método de extração com CO 2 supercrítico. A identificação dos componentes químicos do óleo essencial foi realizada por cromatografia gasosa, acoplada ao espectrofotômetro de massas (CG-EM) e, para a quantificação desses componentes, empregou-se o cromatógrafo a gás, acoplado ao detector por ionização de chamas (CG-DIC). Em função dos resultados obtidos, recomenda-se ar, à temperatura de 60 ºC, para a secagem das folhas de tomilho.Palavras-chave: plantas medicinais, temperatura do ar de secagem, Thymus vulgaris.

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Quality Parameters of Cymbopogon citratus Leaves During Ambient Storage

Cited by 18 publications

References 3 publications

Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)

Packaging methods and storage duration affect essential oil content and composition of lemon verbena (Lippia citriodora Kunth.)

Thin‐layer drying behavior of West Indian lemongrass (Cymbopogan citratus) leaves

Influência do processo de secagem sobre os principais componentes químicos do óleo essencial de tomilho

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