Composition of oregano essential oil (Origanum vulgare) as affected by drying method
In: Journal of Food Engineering, Jg. 98 (2010-05-01), S. 240-247
Online
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Zugriff:
The influence of the drying method on volatile compounds of Origanum vulgare was evaluated. The drying methods tested were convective (CD) at 60 °C and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD–VMFD). The volatile compounds of fresh and dried oregano were extracted by steam-hydrodistillation and analyzed by GC–MS. Oregano drying kinetics was described by a simple exponential model for CD and CPD–VMFD, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Thirty-four compounds were tentatively identified, with carvacrol, thymol, and γ-terpinene, being the major components. The total volatiles concentration of fresh oregano (33.0 g kg−1) decreased significantly during drying, independently of the method used (CD: 10.2 g kg−1, CPD–VMFD: 13.1 g kg−1, and VMD: 27.9 g kg−1). The final conclusion was that VM dehydrated Polish oregano was of better aromatic quality than that dried using hot air.
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Composition of oregano essential oil (Origanum vulgare) as affected by drying method
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Autor/in / Beteiligte Person: | Gutiérrez-Ortíz, Antonio ; Carbonell-Barrachina, Ángel A. ; Figiel, Adam ; Szumny, Antoni |
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Zeitschrift: | Journal of Food Engineering, Jg. 98 (2010-05-01), S. 240-247 |
Veröffentlichung: | Elsevier BV, 2010 |
Medientyp: | unknown |
ISSN: | 0260-8774 (print) |
DOI: | 10.1016/j.jfoodeng.2010.01.002 |
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