Naslov
Influence of Drying Temperatures on Essential Oil Content in Savory Satureja montana L. (Lamiaceae)

Autori
Dudaš, Slavica ; Šegon, Petar ; Erhatić, Renata ; Kovačević, Vesna

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
"Knowledge and Experience for New Entrepreneurial Opportunities", 24-25 April 2013 / Maček, M.A., Jerala, M., Kolenc Artiček, M., Kramarič, M., Pogorelec, A. - Strahinj : Biotehniški center Naklo, Strahinj, 2013, 425-432

ISBN
978-961-93153-8-5

Skup
VIVUS -2nd Scientific Conference with International Participation on Environmentalism, Agriculture, Horticulture, Food Production and Processing: "Knowledge and Experience for New Entrepreneurial Opportunities"

Mjesto i datum
Strahinj, Slovenija, 24.04.2013. - 25.04.2013

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
savory; drying temperatures; drying kinetics; leaf drug; essential oil

Sažetak
Aromatic and medicinal plants like savory which produce essential oil and other active components are used in medicine and food processing industry as flavor, spice etc. On the market savory is present as dried herb, leaf drug, essential oil, extracts etc. Essential oil glands and trichomes of savory are located on the surface of stems, leaves and calyces, accordingly drying and processing of savory have huge influence on essential oil content in savory drugs. A research on wild growing savory from the Istrian peninsula was carried out at Polytechnic of Rijeka, Agricultural Department in Poreč. Drying kinetics and influence of drying temperatures (35, 40, 45, 50, 55 and 60°C) were investigated on selected parameters of savory collected in winter 2012, in the area of Rovinjsko selo in Istria, Croatia. The percentage of dried leaves in fresh herb, essential oil content and proportion of dried leaves in fresh and dried herb were defined. The average of initial water content was 80, 06 %, essential oil content 0, 776 ml100g-1 and the proportion of dried leaves was 50, 56 % in the dried herb. Higher drying temperatures expectedly reduced the essential oil content. The reduction of essential oil content at 45°C was 14, 8 %, while further temperature increase to 50°C resulted with a 59, 4 % lower content of essential oil in the drug.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA