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INFLUENCE OF DRYING TECHNIQUES ON THE VOLATILE PHENOLIC COMPOUNDS, CHLOROPHYLL AND COLOUR OF OREGANO (ORIGANUM VULGARE L. SSP. PRISMATICUM GAUDIN).
- Source :
-
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti . 2004, Vol. 16 Issue 2, p165-175. 11p. 2 Diagrams, 2 Charts, 4 Graphs. - Publication Year :
- 2004
-
Abstract
- Raw and blanched oregano (Origanum vulgare L. ssp. prismaticum Gaudin) were air-dried at 35° and 50°C in two drier pilot plants; raw oregano was also dried at room temperature in a shady place. Oregano leaves were analysed for volatile phenolic compounds by GC/MS-SIM, for chlorophyll by HPLC and for colour by reflected-light colorimetry. The highest contents of thymol and carvacrol were found in unblanched oregano dried at 35°C, followed by oregano dried at room temperature and by both samples dried at 35° and 50°C after blanching. The highest chlorophyll content was identified in oregano dried at room temperature, followed by unblanched oregano dried at 50°C and blanched oregano dried at 35°C. All unblanched, air-dried oregano leaves had colour attributes similar to the raw ones, while blanched-dried leaves were greener. The least damaging treatments were air-drying at 35° and 50°C without blanching. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 11201770
- Volume :
- 16
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
- Publication Type :
- Academic Journal
- Accession number :
- 13706610