Effects of different drying methods on components of Thymbra spicata L. essential oil from flora of Hatay (Turkey)
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Dosyalar
Tarih
2016
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Certex, INCDTP-ICPI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Zahter (Thymbra spicata), a perennial member of the Labiatae family is one of the most important spices in Hatay's cuisine. Its dry leaves are mixed with red pepper, sesame and ço¨kelek (a special cheese in the region) and is heavily used in su¨rk (a dish made with ço¨kelek) and pastries. This study aims to determine the effects of various drying methods on the essential oil content of thymbra spicata, a naturally growing plat in Hatay. The plant material was harvested from Hatay's flora on May 4, 2015 and dried in the shade, in an oven at 30°C. The essential oil was obtained with vapor distillation, and its contents were determined using GC/MS. The study determined that the ratio of carvacrol, the main component off Thymbra spicata essential oil changes between %51.14 and 72.54. © 2016 Certex, INCDTP-ICPI.
Açıklama
6th International Conference on Advanced Materials and Systems, ICAMS 2016 -- 20 October 2016 through 22 October 2016 -- Bucharest -- 139798
Anahtar Kelimeler
Drying, GC-MS, Thymbra
Kaynak
ICAMS Proceedings of the International Conference on Advanced Materials and Systems
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
0
