Effects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensis

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dc.contributor.authorAsekun, O.T.
dc.contributor.authorGrierson, D.S.
dc.contributor.authorAfolayan, A.J.
dc.date.accessioned2019-08-23T14:50:10Z
dc.date.available2019-08-23T14:50:10Z
dc.date.issued2007
dc.description.abstractThe 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.en_US
dc.identifier.citationAsekun, 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.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/4638
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistryen_US
dc.subjectMentha longifoliaen_US
dc.subjectEssential oilen_US
dc.subjectMenthoneen_US
dc.subjectPulegoneen_US
dc.subjectLimoneneen_US
dc.titleEffects of drying methods on the quality and quantity of the essential oil of Mentha longifolia L. subsp. Capensisen_US
dc.typeArticleen_US
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