The influence of method of raw material stabilization on the herb quality of selected species from Lamiaceae family | Vplyv spôsobu stabilizácie suroviny na kvalitu drogy vybraných druhov z čeľade Lamiaceae
2011
Roslon, W., Warsaw University of Life Science, Warsaw (Poland). Faculty of Horticulture and Landscape Architecture, Department of Vegetable and Medicinal Plants | Osinska, E., Warsaw University of Life Science, Warsaw (Poland). Faculty of Horticulture and Landscape Architecture, Department of Vegetable and Medicinal Plants
Growing interest of spices from Lamiaceae family is closely associated with the increasing awareness and the knowledge of nutrition of society, as well as fashion for using of fresh garnishes. Due to the fact that this is a group of plants characterized by low capacity of the storage, the optimal methods for maintaining the utmost valuable properties of fresh material are required. Effect of drying and freezing of basil and marjoram on the quality of the herb was determined. The content of essential oil and its chemical composition, as well as sensory analysis were determined in fresh, dried and frozen herbs. Average essential oil content in sweet basil herb was 0.45 ml per 100 g, in marjoram 0.53 ml per 100 g. Higher content of oil for dried raw material, with compared to fresh and frozen one was obtained in both investigated species. Gas chromatography analysis of basil oil showed that the compound of the highest percentage was linalool (average of 47.47%), and the second important component was methyl chavicol (average 15.74%). In the case of marjoram two important ingredients occurred in a similar content terpinene-4-ol (average 22.43%) and sabinene (average 24.11%). The stabilization method used in this work significantly affected the overall odor intensity and profile of the odor of tested herbs.
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