Effect of Different Drying Methods on Some Quantitative and Qualitative Traits of Mint (Mentha sativa L.)

Abedi, Sepidehe; Ebrahimi, Raheleh; Khalighi, Ahmad

doi:10.22034/iuvs.2020.125749.1095

Effect of Different Drying Methods on Some Quantitative and Qualitative Traits of Mint (Mentha sativa L.)

Document Type : Original Article

Authors

Sepidehe Abedi ¹

Raheleh Ebrahimi ²

Ahmad Khalighi ³

¹ M.Sc. Graduated Student, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

² Assistant Professor, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

³ Professor, Department of Horticultural Science and Agronomy, Faculty of Agricultural Science and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran

10.22034/iuvs.2020.125749.1095

Abstract

To investigate the effect of different drying methods on some quantitative and qualitative properties of mint, an experiment was performed in a completely randomized design with three replicates. Treatments included drying in shadow, drying in the sun and drying in the oven at 45 °C, 55 °C and 65 °C. Results showed that the drying method had significant effects on the drying time, essential oil content, microbial level and the colour of dried plant samples, however, it did not have any significant impact on the content of phenolic compounds, mineral elements and components of essential oil. The highest content of oil and the best colour were belonged to the methods of drying in shadow and in the oven at 45 °C; while the best results for the drying time and the microbial levels were obtained from treatments at high temperatures in the oven. Also, the results of the essential oil analysis by gas chromatography indicated that the major components of the mint essential oil are limonene and carvone, which comprise more than 80 percent of the total essential oil in mint.

Keywords

Mint

Drying

Essential oil

Microbial level

Drying time

20.1001.1.26764814.1399.4.1.6.9

- Ahmadi, K., Sefidkon, F. & Osareh, M. H. (2008). Effect of drying methods on quantity and quality of essential oil three genotype of Rosa damascena Mill. Iranian Journal of Medicinal and Aromatic Plant, 24(2), 162-176. (In Farsi)

- Arslan, D. & Ozcan, M. M. (2008). Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves. Energy Conversion and Management, 49(5), 1258-1264.

- ASABE Standards. Moisture Measurement-Forages. (2010). American Society of Agricultural and Biological Engineers: St. Joseph, MI, USA.

- Azizi, M. A., Rahmati, M., Ebadi, T. & Hasanzadeh Khayyat, M. (2009). The effects of different drying methods on weight loss rate, essential oil and chamazolene contents of chamomile (Matricaria recutita L.) flowers. Iranian Journal of Medicinal and Aromatic Plants, 25(2), 182-192. (In Farsi)

- Bahmanpour, H. (2015). Study the effect of temperature on the essential oil content of mint plant (Mentha spicata L.) in two types of cabinet and vacuum solar dryers. M.SC. Thesis. Faclty Agricultural Machinery Mechanics, Faculty of Agriculture, Shahid Chamran University of Ahvaz. Iran.

- Banerjee, M. & Sarkar, P. K. (2003). Microbiological quality of some retail spices in India. Food Research International, 36(5), 469-474.

- Borochov-Neori, H., Judeinstein, S., Tripler, E., Harari, M., Greenberg, A., Shomer, I. & Holland, D. (2009). Seasonal and cultivar variations in antioxidant and sensory quality of pomegranate (Punica granatum L.) fruit. Journal of Food Composition and Analysis, 22(3), 189-195.

- Chan, E. W. C., Lim, Y. Y., Wong, S. K., Lim, K. K., Tan, S. P., Lianto, F. S. & Yong, M. Y. (2009). Effects of different drying methods on the antioxidant properties of leaves and tea of Ginger species. Food Chemistry, 113(1), 166-172.

- Charles, D. J., Simon, E., Shock, C. C., Feibert, E. B. G. & Smith, R. M. (1993). Effect of water stress and postharvest handling on artemisinin content in the leaves of Artemisia annua L. In: J. Janick & J. E. Simon (Eds.), Progress in New Crops. (pp. 628-631.) John Wiley and Sons, NYC, NY.

- De Carvalho, C. C. & Da Fonseca, M. M. R. (2006). Carvone: Why and how should one bother to produce this terpene. Food Chemistry, 95(3), 413-422.

- Dudas, S., Segon, P. & ErhatiC, R. (2013). Influence of drying temperatures on essential oil content in savory Satureja montana L. (Lamiaceae). In VIVUS-2nd Scientific Conference with International Participation on Environmentalism, Agriculture, Horticulture, Food Production and Processing: Knowledge and Experience for New Entrepreneurial Opportunities, pp 583-585.

- Fahlbusch, K. G., Hammerschmidt, F. J., Panten, J., Pickenhagen, W., Schatkowski, D., Bauer, K., Garbe, D. & Surburg, H. (2003). Flavors and fragrances. Ullmann's Encyclopedia of Industrial Chemistry, 15, 1-10.

- Forson, F., Nazha, M. & Rajakaruna, H. (2007). Design of mixed-mode natural convection solar crop dryers: Application of principles and rules of thumb. Renewable Energy, 32, 2306-2319.

- Ghaffari, Z. & Saeedi, K. (2014). Evaluation of essential oil changes of mint plant (Mentha longifolia L.) under different drying treatments. In: Proceedings of 2^nd national conference on agriculture and sustainable natural resources, 12-14, October., Mehr Arvand Educational Institute, pp 1-7.

- Keihani, A., Sefidkon, F. & Monfared, A. (2014). The effect of different drying and essential oil extraction methods on the quantity and quality of Satureja sahendica. Iranian Journal of Medicinal and Aromatic Plants, 30(2), 249-239. (In Farsi)

- Li, Z., Raghavan, G. S. V., Wang, N. & Vigneault, C. (2011). Drying rate control in the middle stage of microwave drying. Journal of Food Engineering, 104(2), 234-238.

- Malekizadeh, M., Khadiv-Parsi, P., Rezazadeh, S., Abolghasemi, H., Salehi, Z. & Li, Q. (2012). Application of multistage steam distillation column for extraction of essential oil of Rosemarinuse officinialis L. Iranian Journal of Chemical Engineering, 9(4), 55-64. (In Farsi)

- Martinov, M., Mujic, I. & Mueller, J. (2007). Impact of drying air temperature on course of drying and quality of Hypericum perforatum L. Zeitschrift Fur Arznei- & Gewurzpflanzen,12(3), 136-140.

- McKay, D. L. & Blumberg, J. B. (2006). A review of the bioactivity and potential health benefits of chamomile tea (Matricaria recutita L.). Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 20(7), 519-530.

- Mohtashami, S., Babalar, M., Ebrahimzadeh Mousavi, S. M., Mirjalili, M. H. & Adib, C. (2012). The effect of growing conditions and different drying methods on drying time, essential oil content, color characteristics and microbial load of medicinal plant (Dracocephalum moldavica L.). Iranian Journal of Horticultural Sciences, 43(2), 254-243. (In Farsi)

- Motevali, A., Minaei, S., Khoshtaghaza, M. H. & Amirnejat, H. (2011). Comparison of energy consumption and specific energy requirements of different methods for drying mushroom slices. Energy, 36(11), 6433-6441.

- Omidbaigi, R. (2005). Production and processing of medicinal plants. Volume 1, Behnashr Publication.

- Que, F., Mao, L., Fang, X. & Wu, T. (2008). Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours. International Journal of Food Science & Technology, 43(7), 1195-1201.

- Ratti, C. & Mujumdar, A. S. (2006). Infrared drying. In Handbook of industrial drying (pp. 448-463). CRC Press.‏

- Rita, P. & Animesh, D. K. (2011). An updated overview on peppermint (Mentha piperita L.). International Research Journal of Pharmacy, 2(8), 1-10.

- Rocha, R. P. & Melo, E. C. (2011). Influence of drying process on the quality of medicinal plants: A review. Journal of Medicinal Plants Research, 5(33), 7076-7084.

- Rubinskiene, M., Viskelis, P., Dambrauskiene, E., Viskelis, J. & Karkleliene, R. (2015). Effect of drying methods on the chemical composition and colour of peppermint (Mentha× piperita L.) leaves. Zemdirbyste-Agriculture, 102(2), 223-228.

- Sharma, G. P., Verma, R. C. & Pathare, P. B. (2005). Thin-layer infrared radiation drying of onion slices. Journal of Food Engineering, 67(3), 361-366.

- Sharma, H. (2017). Studies on antioxidant and anticancer properties of brinjal (Solanum melongena L.) genotypes. Ph.D. Thesis. Doctoral dissertation, Punjab Agricultural University, Ludhiana.

- Singleton, V. L. & Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungtic acid reagent. American Journal of Enology Vitis, 16(3), 144-58.

- Venskutonis, P. R. (1997). Effect of drying on the volatile constituents of thyme (Thymus vulgaris L.) and sage (Salvia officinalis L.). Food Chemistry, 59(2), 219-227.

- Vijayavenkataraman, S., Iniyan, S. & Goic, R. (2012). A review of solar drying technologies. Renewable and Sustainable Energy Reviews, 16(5), 2652-2670.

- Wang, R., Zhang, M., Mujumdar, A. S. & Sun, J. C. (2009). Microwave freeze–drying characteristics and sensory quality of instant vegetable soup. Drying Technology, 27(9), 962-968.