The influence of the drying method on volatile compounds of Origanum vulgare was evaluated. The drying methods tested were convective (CD) at 60 °C and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM finish-drying (CPD-VMFD). The volatile compounds of fresh and dried oregano were extracted by steam-hydrodistillation and analyzed by GC-MS. Oregano drying kinetics was described by a simple exponential model for CD and CPD-VMFD, while VMD kinetics consisted of two periods: linear until a critical point and exponential beyond that point. Thirty-four compounds were tentatively identified, with carvacrol, thymol, and γ-terpinene, being the major components. The total volatiles concentration of fresh oregano (33.0 g kg-1) decreased significantly during drying, independently of the method used (CD: 10.2 g kg-1, CPD-VMFD: 13.1 g kg-1, and VMD: 27.9 g kg-1). The final conclusion was that VM dehydrated Polish oregano was of better aromatic quality than that dried using hot air. © 2010 Elsevier Ltd. All rights reserved.
CITATION STYLE
Figiel, A., Szumny, A., Gutiérrez-Ortíz, A., & Carbonell-Barrachina, Á. A. (2010). Composition of oregano essential oil (Origanum vulgare) as affected by drying method. Journal of Food Engineering, 98(2), 240–247. https://doi.org/10.1016/j.jfoodeng.2010.01.002
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