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

Subject Areas : Agroecology Journal

Amin Panahi ¹ , Farshad Sadeghi ²

1 - horticultural Sciences Department, Shiraz Branch, Islamic Azad University, Shiraz, Iran
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.

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