Influence of different stabilizing operations and storage time on the composition of essential oil of thyme (Thymus officinalis L.) and rosemary (Rosmarinus officinalis L.)

LWT

Volumn 44, Issue 1, 2011, Pages 244-249

  Usai, Marianna ^a   Marchetti, Mauro ^b   Foddai, Marzia ^a   Del Caro, Alessandra ^a   Desogus, Roberta ^c   Sanna, Iser ^c   Piga, Antonio ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b CNR Consiglio Nazionale delle Ricerche   (Italy)

^c Consorzio Produttori Sardi di Piante Officinali e loro derivati ^*  (Italy)

Author keywords

Drying; Essential oils; Freeze drying; Freezing; Storage

Indexed keywords

FOOD STORAGE; FREEZING; GAS CHROMATOGRAPHY; GAS OILS; PACKAGING MATERIALS; REFRIGERATORS; THYMUS;

ESSENTIAL OIL COMPOSITION; FORCED AIRS; FREEZE DRYER; FREEZE DRYING; FREEZING; HYDRODISTILLED; OIL COMPOSITION; OPERATION TIME; ROSMARINUS OFFICINALIS L; STORAGE TIME;

ESSENTIAL OILS;

ROSMARINUS OFFICINALIS; THYMUS (THYME); THYMUS VULGARIS;

EID: 77956880223     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.024     Document Type: Article

References (33)

1. Adams R.P. Identification of essential oil components by gas chromatography/quadrupole mass spectrometry 2001, Allured Publishing Corporation, Carol Stream, 456 pp. 2nd ed.
2. Barbosa-Cánovas G.V., Vega-Mercado H. Dehydration mechanisms. Dehydration of foods 1996, 101-155. Chapman & Hall, New York, NY. G.V. Barbosa-Cánovas, H. Vega-Mercado (Eds.).
3. Bendl E., Kroyer G., Washüttl J., Steiner I. Untersuchungen über die Gefriertrocknung von Thymian und Salbei. Ernährung/Nutrition 1988, 12:793-795.
4. Blanco M.C.S.G., Ming L.C., Marques M.O.M., Bovi O.A. Drying temperature effects in rosemary essential oil content and composition. Acta Horticulturae 2002, 569:99-103.
5. di Cesare L.F., Viscardi D., Fusari E.L., Nani R.C. Volatile composition of fresh and dried rosemary. Industrie Alimentari Italy 2001, 40:1343-1345. 1350.
6. Davies N.W. Gas chromatographic retention indices of monoterpenes and sesquiterpenes on methylsilicone and carbowax 20M phases. Journal of Chromatography A 1990, 503:1-24.
7. Deans S.G., Svoboda K.P. Effect of drying regime on volatile oil and microflora of aromatic plants. Acta Horticulturae 1992, 306:450-452.
8. di Cesare L.F., Forni E., Viscardi D., Nani R.C. Changes in chemical composition of basil caused by different drying procedures. Journal of Agricultural and Food Chemistry 2003, 51:3575-3581.
9. De Mastro G., Ruta C., Mincione A., Poiana M. Bio-morphological and chemical characterization of Rosemary (Rosmarinus officinalis L.) biotypes. Acta Horticulturae 2004, 629:471-482.
10. Diaz-Maroto M.C., Pérez-Coello M.S., Cabezudo M.D. Effect of drying method on the volatiles in bay leaf (Laurus nobilis L.). Journal of Agricultural and Food Chemistry 2002, 50:4520-4524.
11. Dorman H.J.D., Deans S.G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal of Applied Microbiology 2000, 88:308-316.
12. Dugo G., Licandro G., Cotroneo A., Dugo G. Sulla genuinità delle essenze agrumarie. Nota I. Caratterizzazione di essenze di limone siciliane. Essenze e Derivati Agrumari 1983, 53:173-217.
13. ESA: Quality Minima Document (Internet) European Spice Association documents 2005, European Spice Association, Bonn, Germany, [Accessed 11.2.07]. Available at:. http://www.esa-spices.org/.
14. Fadel H.H.M., El-Massry K.F. Rosmarinus officinalis L: effect of drying on the volatile oil of fresh leaves and antioxidant activity of their extracts. Journal of Essential Oil Bearing Plants 2000, 3(1):5-19.
15. Istituto Poligrafico e Zecca Dello Stato Farmacopea Ufficiale Italiana 1999, Istituto Poligrafico e Zecca dello Stato, Rome, Italy, 1300 pp. 10th ed.
16. Jaganmohan-Rao L., Meenakshi-Singh P., Raghavan B., Abraham K.O. Rosemary (Rosmarinus officinalis L.): impact of drying on its flavor quality. Journal of Food Quality 1998, 21(2):107-115.
17. Jennings W., Shibamoto T. Qualitative analysis of flavor and fragrance volariles by glass capillary chromatography 1980, Academic Press, New York, NY, 472 pp.
18. Jerkovic I., Mastelic J., Milos M. The impact of both the season of collection and drying on the volatile constituents of Origanum vulgare L. ssp. hirsutum grown wild in Croatia. International Journal of Food Science and Technology 2001, 36:649-654.
19. Luning P.A., Ebbenhorstseller T., Derijk T., Rozen J.P. Effect of hot air drying on flavour compounds of bell peppers (Capsicum annum). Journal for the Science of Food and Agriculture 1995, 68:355-365.
20. Nguyen D.V., Takascova M., Jakubik T., Dang M.N. Antioxidant effect of thyme in rape-seed oil. Biologia 2000, 55:277-281.
21. NIST98 Library of Mass spectra.
22. Özcan M.M., Chalchat J.C. Chemical composition and antifungal activity of rosemary (Rosmarinus officinalis L.) oil from Turkey. International Journal of Food Science and Nutrition 2008, 59:691-698.
23. Paakkonen K., Malmsten T., Hyvonen L. Drying, packaging and storage effects on quality of basil, marjoran, and wild marjoran. Journal of Food Science 1990, 55:1373-1377.
24. Park K.J., Vohnikova Z., Brod F.P.R. Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). Journal of Food Engineering 2002, 51:193-199.
25. Piga A., Marchetti M., Usai M., Del Caro A., Meier H.P., Onorati V., et al. Influence of different drying parameters on the composition of volatile compounds of thyme and rosemary cultivated in Sardinia. Proceeding of the 3rd international symposium CGIR, 2007 September 24-26; Naples, Italy 2007, Available from:. http://www.aidic.it/3CIGR/.
26. Pintore G., Usai M., Bradesi P., Juliano C., Boatto G., Tomi F., et al. Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica. Flavour and Fragrance Journal 2002, 17:15-19.
27. Raghavan B., Abraham K.O., Shankaranarayana M.L., Koller W.D. Studies on flavour changes during drying of dill (Anethum sowa Roxb.) leaves. Journal of Food Quality 1994, 17:457-466.
28. Raghavan B., Abraham K.O., Koller W.D. Flavour quality of fresh and dried Indian thyme (Thymus vulgaris L.). Pafai Journal 1995, 17:9-14.
29. Schwarz K., Ternes W. Antioxidative constituents of Rosmarinus officinalis and Salvia officinalis. I. Determination of phenolic diterpenes with antioxidative activity amongst tocochromanols using HPLC. Zeitschrift für Lebensmittel-Untersuchung und -Forschung A 1992, 195(2):95-98.
30. Soysal Y., Oztekin S. Technical and economic performance of a tray dryer for medicinal and aromatic plants. Journal of Agricultural and Engineering Research 2001, 79:73-79.
31. Venskutonis P.R., Poll L., Larsen M. Influence of drying and irradiation on the composition of volatile compounds of thyme (Thymus vulgaris L.). Flavour and Fragrance Journal 1996, 11:123-128.
32. Venskutonis P.R. Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chemistry 1997, 59:219-227.
33. Yousif A.N., Duranca T.D., Scaman C.H., Girard B. Headspace volatiles and physical characteristics of vacuum-microwave, air, and freeze-dried oregano (Lippia berlandieri Scahuer). Journal of Food Science 2000, 65:926-930.