The effect of drying methods on the concentration of compounds in sage and thyme
Urszula Sadowska | Aneta Kopeć | Lenka Kourimska | Lena Zarubova | Pavel Kloucek
English. The aim of the study was to evaluate effects of three drying methods of thyme and sage. Collected herbs were dried: under natural conditions, at temperature of 35 °C/40 °C, and freeze‐dried. The material was tested on the essential oil content using Clevenger apparatus; chemical composition was determined using gas chromatography coupled to mass spectrometry (GC‐MS). Antioxidant activity was analyzed by determining the ability to neutralize the free radical 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) with simultaneous measurement of phenolic compounds content. Most oils were isolated from herbs dried at 35 °C, but the largest amount of thymol in thyme and thujone in sage leaves was determined at 40 °C. The highest content of polyphenols for thyme was found at 35 °C and for sage in lyophilized leaves. The lyophilized material was characterized by the largest ability of free radical (ABTS) elimination.
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