Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis
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The effects of various methods of drying on the content and chemical quality of the essential oil of Mentha longifolia was studied. The most prominent component in both the air-dried and sun-dried leaf oils was menthone (47.9% and 38.3%, respectively), while oven-dried leaf oil had limonene as the major compound (40.8%), whereas pulegone was the major compound from the original fresh leaf oil. Menthone and pulegone were not detected in the oven-dried leaf oil. The essential oil underwent significant chemical transformation in its monoterpenoids when the leaves were dried by the three different methods. Due to the significant reduction of the potentially harmful pulegone and menthone by oven-drying, it is suggested that this herb should be oven-dried or cooked before consumption in order to reduce toxicity.
Research Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistry , Mentha longifolia , Essential oil , Menthone , Pulegone , Limonene
Asekun, O. T., Grierson, D. S., & Afolayan, A. J. (2007). Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis. Food chemistry, 101(3), 995-998.