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Doğal ve yapay kurutma koşullarında lavantanın (Lavandula x intermedia Emeric ex Loisel.) uçucu yağ oranı ve kompozisyonundaki değişim

Year 2014, Volume: 27 Issue: 2, 113 - 117, 01.12.2014

Abstract

Bu araştırma, doğal (gölgede ve güneşte) ve yapay kurutma (kurutma makinesinde 30, 35, 40, 45, 50, 55, 60, 65 ve 70 0C) koşullarının lavantanın (Lavandula x intermedia Emeric ex Loisel.) uçucu yağ oranı ve kompozisyonu üzerine etkisini araştırmak amacıyla yürütülmüştür. Tam çiçeklenme döneminde hasat edilen lavantanın taze saplı ve kuru sapsız çiçek uçucu yağ oranları Clevenger cihazında su distilasyonu yöntemiyle ve uçucu yağ bileşenleri GC/MS cihazında belirlenmiştir. Araştırmada kurutmanın lavantanın uçucu yağ oranına etkisi istatistiksel olarak önemli (p≤0.01) olmuş ve en yüksek uçucu yağ oranı 35 0C (%12.63) ve en düşük 70 0C (%9.48) kurutma sıcaklığında tespit edilmiştir. Yüksek kurutma sıcaklıklarında (50-70 0C) lavantanın uçucu yağ oranında azalma olmuştur. Lavantanın taze saplı çiçek ve kuru sapsız çiçek uçucu yağında linalool, linalil asetat, kafur, borneol, α-terpinol, neril asetat ve geranil asetat ana bileşenler olarak tespit edilmiştir. Uçucu yağ ana bileşenlerin oranları kurutma metotlarına göre farklılık göstermiş, en yüksek linalool 30 0C’de, linalil asetat 65 0C’de, kafur 45 0C’de, borneol 50 0C’de, neril asetat 55 0C’de, α-terpinol ve geranil asetat oranı 60 0C’de tespit edilmiştir. Lavantanın hem uçucu yağ oranı hem de kalite standartları bakımından uçucu yağ bileşenlerini değerlendirdiğimizde en uygun kurutma sıcaklığının 35-40 0C olduğu, daha yüksek yapay kurutma sıcaklıklarında ve doğal kurutma koşullarında hem uçucu yağ oranı hem de uçucu yağ kompozsiyonunda az da olsa düşüş olmuştur. Genel olarak, taze saplı çiçek rengi ile karşılaştırıldığında tüm kurutma sıcaklıklarında lavantanın doğal çiçek renginde değişimler ortaya çıkmıştır.

References

  • Argyropoulos D, Müller J (2011) Effect of convective drying on quality of lemon balm (Melissa officinalis L.). Procedia Food Science 1:1932-1939.
  • Bayhan AK, Boyar S, Çaglar MF, Akdeniz RC, Kayaalp O (2011) Design of the experimental dryer for medical & aromatic plants. Hungarian Agriculture Engineering 23:5-8.
  • Braga NP, Cremasco MA, Valle RCCR (2005) The effects of fixed-bed drying on the yield and composition of essential oil from long pepper (Piper hispidinervium) leaves. Brazilian Journal Chemistry Engineering 22:257-262.
  • Buggle V, Ming LC, Furtado EL, Rocha SFR, Marques MOM (1999) Influence of different drying temperatures on the amount of essential oils and citral content in Cymbopogon citrates (DC) Stapf. Poaceae. Acta Horticulture 5:71-74.
  • Cremasco MA (2003) Influence of fixed-bed drying on the safrole content in essential oil from long pepper (Piper hispidinervium). Final report, FAPESP Project., No. 00/12422-7.
  • Diaz-Maroto MC, Perez-Coello MS, Gonzalez Vin MA, Cabezudo MD (2003) Influence of drying on the flavor quality of spearmint (Mentha spicata L.). Journal of Agriculture and Food Chemistry 51:1265–1269.
  • Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton NP (2010) Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry 123:85–91.
  • Öztekin S, Başçetinçelik A, Soysal Y (1999) Crop drying programme in Turkey. Renewable Energy 16:789-794.
  • Pinto JEBP, Cardoso JCW, De Castro EM, Bertolucci SKV, De Melo LA, Dousseau S (2007) Morphophysiological aspects and essential oil content in Brazilian lavender as affected by shadowing. Horticulture Brasileira 25:210-214.
  • Radunz LL, Melo EC, Berbert PA, Barbosa LCA, Rocha PP, Martins PM, Santos RHS, Grandi AM (2002) Efeitos da temperatura do ar de secagem sobre a qualidade do óleo essencial de alecrim-pimenta (Lippia sidoides Cham.). (English abstract). Revista Brasileira de Armazenamento 27:9-13.
  • Raghavan B, Rao L, Singh M, Abraham K (1997) Effect of drying methods on the flavour quality of marjoram (Origanum majorana L.). Nahrung 41:159-161
  • Soares RD, Chaves MA, Silva da AAL, Silva MV, Souza BS (2007) Influence of temperature and SPEED (Ocimum basilicum L.). Science Agrotechnologia 31:1108-1113.
  • Soysal Y, Öztekin S (2001) Technical and economic performance of a tray dryer for medicinal and aromatic plants. Journal of Agriculture Engineering Research 79:73–79.
  • Stein SE (1990) National Institute of Standards and Technology (NIST) Mass Spectral Database and Software, Version 3.02, Juen USA.
  • Yongsawatdigul J, Gunasekaran S (1996) Microwave-vacuum drying of cranberries: Part II, Quality evaluation. Journal of Food Producttion and Preservation 20:145–156.
  • Yousif AN, Durance TD, Scaman CH, Girard B (2006) Headspace volatiles and physical characteristics of vacuum-microwave, air, and freeze-dried oregano (Lippia berlandieri Schauer). Journal of Food Science 65:926-930.
  • Weiss EA (1997) Essential Oil Crops. CAB International, New York, USA.

Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions

Year 2014, Volume: 27 Issue: 2, 113 - 117, 01.12.2014

Abstract

The research was conducted with the aim to investigate effects on the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) of drying in natural (in the shade and the sun) and artificial drying conditions (30, 35, 40, 45, 50, 55, 60, 65 and 70 0C in drying machine). Essential oil content of fresh stem and dry stemless flower harvested in full blooming period of lavandin was obtained by water distillation method, and composition of essential oil was identified with GC/MS. The effect of the drying method on essential oil content of lavandin was statistically significant (p<0.01), and the highest essential oil content was obtained from in 35 0C (9.48%), the lowest essential oil content from the 70 0C (9.48%). The essential oil content of lavandin was decreased in the higher drying temperatures (50-70 0C). Linalool, linalyl acetate, camphor, borneol, neryl acetate, α-terpineol and geranyl acetate in essential oil of fresh stem and dry stemless flower lavandin were determined as the main components. The main components ratio of lavandin varied according to drying methods, and the highest linalool, linalyl acetate, camphor, borneol, neryl acetate, α-terpineol and geranyl acetate content were determined in 30 0C, 65 0C, 45 0C, 50 0C, 55 0C, 60 0C and 60 0C, respectively, in drying machine. The optimal drying temperature in term of both essential oil content and their quality standards was determined as 35-40 0C, and both essential oil content and components were decreased in the higher drying temperature and natural drying. Generally, natural flower color of lavandin in all the drying temperature was to be discoloration compare to fresh stem flower.

References

  • Argyropoulos D, Müller J (2011) Effect of convective drying on quality of lemon balm (Melissa officinalis L.). Procedia Food Science 1:1932-1939.
  • Bayhan AK, Boyar S, Çaglar MF, Akdeniz RC, Kayaalp O (2011) Design of the experimental dryer for medical & aromatic plants. Hungarian Agriculture Engineering 23:5-8.
  • Braga NP, Cremasco MA, Valle RCCR (2005) The effects of fixed-bed drying on the yield and composition of essential oil from long pepper (Piper hispidinervium) leaves. Brazilian Journal Chemistry Engineering 22:257-262.
  • Buggle V, Ming LC, Furtado EL, Rocha SFR, Marques MOM (1999) Influence of different drying temperatures on the amount of essential oils and citral content in Cymbopogon citrates (DC) Stapf. Poaceae. Acta Horticulture 5:71-74.
  • Cremasco MA (2003) Influence of fixed-bed drying on the safrole content in essential oil from long pepper (Piper hispidinervium). Final report, FAPESP Project., No. 00/12422-7.
  • Diaz-Maroto MC, Perez-Coello MS, Gonzalez Vin MA, Cabezudo MD (2003) Influence of drying on the flavor quality of spearmint (Mentha spicata L.). Journal of Agriculture and Food Chemistry 51:1265–1269.
  • Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton NP (2010) Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry 123:85–91.
  • Öztekin S, Başçetinçelik A, Soysal Y (1999) Crop drying programme in Turkey. Renewable Energy 16:789-794.
  • Pinto JEBP, Cardoso JCW, De Castro EM, Bertolucci SKV, De Melo LA, Dousseau S (2007) Morphophysiological aspects and essential oil content in Brazilian lavender as affected by shadowing. Horticulture Brasileira 25:210-214.
  • Radunz LL, Melo EC, Berbert PA, Barbosa LCA, Rocha PP, Martins PM, Santos RHS, Grandi AM (2002) Efeitos da temperatura do ar de secagem sobre a qualidade do óleo essencial de alecrim-pimenta (Lippia sidoides Cham.). (English abstract). Revista Brasileira de Armazenamento 27:9-13.
  • Raghavan B, Rao L, Singh M, Abraham K (1997) Effect of drying methods on the flavour quality of marjoram (Origanum majorana L.). Nahrung 41:159-161
  • Soares RD, Chaves MA, Silva da AAL, Silva MV, Souza BS (2007) Influence of temperature and SPEED (Ocimum basilicum L.). Science Agrotechnologia 31:1108-1113.
  • Soysal Y, Öztekin S (2001) Technical and economic performance of a tray dryer for medicinal and aromatic plants. Journal of Agriculture Engineering Research 79:73–79.
  • Stein SE (1990) National Institute of Standards and Technology (NIST) Mass Spectral Database and Software, Version 3.02, Juen USA.
  • Yongsawatdigul J, Gunasekaran S (1996) Microwave-vacuum drying of cranberries: Part II, Quality evaluation. Journal of Food Producttion and Preservation 20:145–156.
  • Yousif AN, Durance TD, Scaman CH, Girard B (2006) Headspace volatiles and physical characteristics of vacuum-microwave, air, and freeze-dried oregano (Lippia berlandieri Schauer). Journal of Food Science 65:926-930.
  • Weiss EA (1997) Essential Oil Crops. CAB International, New York, USA.
There are 17 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Articles
Authors

Nimet Kara

Hasan Baydar This is me

Ahmet Kamil Bayhan This is me

Publication Date December 1, 2014
Published in Issue Year 2014 Volume: 27 Issue: 2

Cite

APA Kara, N., Baydar, H., & Bayhan, A. K. (2014). Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions. Akdeniz University Journal of the Faculty of Agriculture, 27(2), 113-117.
AMA Kara N, Baydar H, Bayhan AK. Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions. Akdeniz University Journal of the Faculty of Agriculture. December 2014;27(2):113-117.
Chicago Kara, Nimet, Hasan Baydar, and Ahmet Kamil Bayhan. “Changes in the Essential Oil Content and Composition of Lavandin (Lavandula X Intermedia Emeric Ex Loisel.) under the Natural and Artificial Drying Conditions”. Akdeniz University Journal of the Faculty of Agriculture 27, no. 2 (December 2014): 113-17.
EndNote Kara N, Baydar H, Bayhan AK (December 1, 2014) Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions. Akdeniz University Journal of the Faculty of Agriculture 27 2 113–117.
IEEE N. Kara, H. Baydar, and A. K. Bayhan, “Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions”, Akdeniz University Journal of the Faculty of Agriculture, vol. 27, no. 2, pp. 113–117, 2014.
ISNAD Kara, Nimet et al. “Changes in the Essential Oil Content and Composition of Lavandin (Lavandula X Intermedia Emeric Ex Loisel.) under the Natural and Artificial Drying Conditions”. Akdeniz University Journal of the Faculty of Agriculture 27/2 (December 2014), 113-117.
JAMA Kara N, Baydar H, Bayhan AK. Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions. Akdeniz University Journal of the Faculty of Agriculture. 2014;27:113–117.
MLA Kara, Nimet et al. “Changes in the Essential Oil Content and Composition of Lavandin (Lavandula X Intermedia Emeric Ex Loisel.) under the Natural and Artificial Drying Conditions”. Akdeniz University Journal of the Faculty of Agriculture, vol. 27, no. 2, 2014, pp. 113-7.
Vancouver Kara N, Baydar H, Bayhan AK. Changes in the essential oil content and composition of lavandin (Lavandula x intermedia Emeric ex Loisel.) under the natural and artificial drying conditions. Akdeniz University Journal of the Faculty of Agriculture. 2014;27(2):113-7.