The effect of drying methods on the concentration of compounds in sage and thyme
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A75511" target="_blank" >RIV/60460709:41210/17:75511 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1111/jfpp.13286" target="_blank" >http://dx.doi.org/10.1111/jfpp.13286</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/jfpp.13286" target="_blank" >10.1111/jfpp.13286</a>
Alternative languages
Result language
angličtina
Original language name
The effect of drying methods on the concentration of compounds in sage and thyme
Original language description
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 freezedried. 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 2,20- 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 8C and for sage in lyophilized leaves. The lyophilized material was characterized by the largest ability of free radical (ABTS) elimination.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/QJ1310226" target="_blank" >QJ1310226: Development of the new plant protection methods of cereals and vegetables against to major pathogens and pests by using botanical pesticides for use in organic and integrated agriculture</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
JOURNAL OF FOOD PROCESSING AND PRESERVATION
ISSN
0145-8892
e-ISSN
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Volume of the periodical
41
Issue of the periodical within the volume
6
Country of publishing house
US - UNITED STATES
Number of pages
11
Pages from-to
1-11
UT code for WoS article
000417195400072
EID of the result in the Scopus database
2-s2.0-85017109924