Effect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L.

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dc.authorid0000-0002-1317-1031en_US
dc.authorid0000-0003-2581-1275
dc.authorid0000-0001-7401-8025
dc.contributor.authorÖzdemir, Necla
dc.contributor.authorÖzgen, Yasin
dc.contributor.authorKıralan, Mustafa
dc.contributor.authorBayrak, Ali
dc.contributor.authorArslan, Neşet
dc.date.accessioned2021-06-23T19:49:41Z
dc.date.available2021-06-23T19:49:41Z
dc.date.issued2018
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractOriganum onites and Origanum vulgare are important medicinal plants because of their flavoring, therapeutic, and preservative properties. Drying methods are important for obtaining high quality essential oil from spices. In this study, the effects of different drying processes on the essential oil yield, composition, and antiradical activity were evaluated. Plants were dried under sun light, in a ventilated shady place and in laboratory-type oven, and the oils were extracted with Clevenger type apparatus. Carvacrol and thymol were the major compounds in the essential oils of O. vulgare and O. onites, respectively. The highest oil yield and the highest antioxidant activity values were obtained from shade dried Origanum species followed by oven dried plants. The lowest essential oil yield and the lowest antioxidant activity for O. vulgare were found in fresh plants. The lowest essential oil yield, and the lowest antioxidant activity for O. onites belonged to sun dried plants. It could be concluded that essential oil yield, oil composition and antioxidant activity of both plants were greatly affected by the drying method.en_US
dc.identifier.doi10.1007/s11694-017-9696-x
dc.identifier.endpage825en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85035087028en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage820en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-017-9696-x
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9584
dc.identifier.volume12en_US
dc.identifier.wosWOS:000431327000017en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKıralan, Mustafa
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOregano Oilen_US
dc.subjectDPPHen_US
dc.subjectAntiradical Activityen_US
dc.subjectSun Dryingen_US
dc.subjectOven Dryingen_US
dc.subjectShade Dryingen_US
dc.titleEffect of different drying methods on the essential oil yield, composition and antioxidant activity of Origanum vulgare L. and Origanum onites L.en_US
dc.typeArticleen_US

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