Effect of storage temperatures and duration on aromatic compounds of spearment distilment

Subject Areas :

Amin  Panahi ¹ (horticultural Sciences Department, Shiraz Branch, Islamic Azad University, Shiraz, Iran)
Farshad  Sadeghi ² (Horticultural Sciences Department, Shiraz Branch, Islamic Azad University, Shiraz, Iran)

Received: 2017-05-02 Accepted : 2017-07-28 Published : 2017-08-23

Keywords:  carvone,  edible peppermint,  GC-MS,  hydro distillation,  monoterpenes,

Abstract :

Monoterpenes are the major compounds of essential oil and distilment of medicinal plants may be affected by storage light, temperature and duration. The current study was carried out to determine the effect of  storage temperature and  duration on monoterpenes of spearment  distilment in a factorial experiment based on completely randomized design with three replications. The storage temperature was +25, +4, and -18 °C, and durations were 1, 2, and 3 months. Spearment foliage were dried in shade and its distilment were extracted by hydro distillation using a clevenger-type apparatus. The solvent of diethyl ether was used to purify distilment essential oils. Extracted essential oils were injected intoGC-MS for compounds identification. Totally, 29 compounds were detected in fresh distilment. Among monoterpenes, carvone, menthol, 1,8-cineole, pulegone, n-decane and piperitenone were the most frequrntly identified compounds, respectively. Only carvone did not change under storage  temperatures and durations. However, other compounds were influenced and converted to each other. Menthol as the second frequent component in spearmint distilment and its flavor and antimicrobial properties responsible, was in the highest level in room temperature and refrigerator. On the whole, maintainance of spearmint distilment at room temperature is recommended.

References:

1. Arabhosseini A, Huisman W, Boxtel A, Muller J (2007) Long-term effects of drying conditions on the essential oil and color of tarragon leaves during storage. Journal of Food Engineering 79(2): 561-566.


2. Baritaux O, Richard H, Touche J, Derbesy M (1992) Effects of drying and storage of herbs and spices on the essential oil. Part I. Basil, Ocimum basilicum L. Flavour and Fragrance Journal 7(5): 267-271.


3. Chalchat JC, Ozcan M, Dagdelen A, Akgul A (2007) Variability of essential oil composition of Echinophora tenuifolia subsp. Sibthorpiana tutin by harvest location and year and oil storage. Chemistry of Natural Compounds 43(2): 225-227.


4. Croteau R, Sood VK (1985) Metabolism of monoterpenes. Plant physiology 77(4): 801-806.


5. Diaz-Marota MC, Perez-Coello MS, Gonzalez-Vinas MA, Cabezudo MD (2003) Influence of drying on the flavor quality of spearmint (Mentha spicata L.). Agricultural and Food Chemistry 51(5): 1265-1269.


6. Golestan L, Seyedyousefi L, Kaboosi H, Safari H (2016) Effect of Mentha spicata L. and Mentha aquatic L. essential oils on the microbiological properties of fermented dairy product, kashk. Food science and Technology 51(3): 581-587


7. Jaymand K, Rezaei MB (2000) Investigation on Chemical Constituents of Essential oils from Achillea mellifolium L. subsp. mellifolium by Distillation methods. Iranian Journal of Medicinal and Aromatic Plants 20(2): 181-190. [in Persian with English abstract]


8. Kazaz S, Erbas S, Baydar H (2009) The effects of storage temperature and duration on essential oil content and composition oil rose (Rosa damascena Mill.). Turkish Journal of Field Crops 14(2): 89-96.


9. Kazaz S, Erbas S, Baydar H, Dilmacunal T, Koyuncu MA (2010) Cold storage of oil rose (Rosa damascena Mill.) flowers. Scientia Horticulturae 126(2): 284-290.

10. McCaskill D, Gershenzon J, Croteau R (1992) Morphology and monoterpene biosynthetic capabilities of secretory cell clusters isolated from glandular trichomes of peppermint (Mentha piperita L.). Planta 187(4): 445-454.

11. Mockute D, Bernotiene G, Judþentiene A (2005) Storage-induced changes inessential oil composition of Leonurus cardiaca L. plants growing wild in Vilnius and of commercial herbs. Chemija 16(2): 29-32.

12. Mohamadi M, Mostafavi A, Shamspur T (2011) Effect of Storage on Essential Oil Content and Composition of Rosa damascena Mill. Petals under Different Conditions. Journal of Essential Oil Bearing Plants 14(4): 430-441.

13. Najafian S (2014) Storage conditions affect the essential oil composition of cultivated Balm Mint Herb (Lamiaceae) in Iran. Industrial Crops and Products 52: 575-581.

14. Omid Beigi R (1997) Approach the Production And Processing Plants. Tarahan Nashr Publisher: Tehran. [in Persian]

15. Rowshan V, Bahmanzadegan A, Saharkhiz MJ (2013) Influence of storage conditions on the essential oil composition of Thymus daenensis Celak. Industrial Crops and Products 49: 97-101.

16. Turek C, Stintzing FC (2012) Impact of different storage conditions on the quality of selected essential oils. Food Research International 46(1): 341-353.

17. Zargari A (1997) Medicinal Plants. Tehran University Press: Tehran. [in Persian]