Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2440-2449

  Pirbalouti, Abdollah Ghasemi ^a,b   Mahdad, Elahe ^a   Craker, Lyle ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Geranial; Methyl chavicol; Neral; Ocimum basilicum

Indexed keywords

DRYING; DRYING OILS; EXTRACTION; MONOTERPENES; PLANTS (BOTANY); TISSUE;

ESSENTIAL OIL YIELDS; FREEZE DRIED SAMPLES; GERANIAL; METHYL CHAVICOL; MONOTERPENE HYDROCARBONS; NERAL; OCIMUM BASILICUM; QUANTITATIVE CHARACTERISTICS;

ESSENTIAL OILS;

ESSENTIAL OIL; ESTRAGOLE; HYDROCARBON; TERPENE;

ARTICLE; BASIL; COMPARATIVE STUDY; DRY WEIGHT; FREEZE DRYING; HYDRODISTILLATION; LANDRACE; MEDICINAL PLANT; MICROWAVE OVEN; MOISTURE; NONHUMAN; PLANT TISSUE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SHADE; SUNLIGHT; TEMPERATURE;

OCIMUM; OCIMUM BASILICUM;

EID: 84879198339     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.05.098     Document Type: Article

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