Articles
INFLUENCE OF THE METHOD OF STABILIZATION ON THE QUALITY OF HERB OF SATUREJA SSP.
Article number
997_18
Pages
149 – 157
Language
English
Abstract
The aim of this work was to evaluate the influence of the method of stabilization on the chemical composition and sensory quality of savory herb.
Five populations, representing three species of Satureja genus (S. montana, S. parnassica and S. amoena), were the source of raw materials.
The raw material was collected twice of the vegetative stage of plant development (June) and at the generative stage (August), from 10 randomly selected plants.
After harvesting, the raw material was stabilized using two methods: drying and lyophilization.
The fresh, dried and lyophilized herbs were analyzed for the content of essential oil and its composition, flavonoids and polyphenolic acids.
The results showed significant differences between evaluated populations of savory, as well as between fresh and stabilized herb in respect to the content and composition of essential oil, in addition to the content of polyphenolic acids and flavonoids.
The essential oil content was significantly affected by the time of herb harvesting.
Fresh herb was characterized by higher quality of taste and odor in comparison with the stabilized raw material.
Five populations, representing three species of Satureja genus (S. montana, S. parnassica and S. amoena), were the source of raw materials.
The raw material was collected twice of the vegetative stage of plant development (June) and at the generative stage (August), from 10 randomly selected plants.
After harvesting, the raw material was stabilized using two methods: drying and lyophilization.
The fresh, dried and lyophilized herbs were analyzed for the content of essential oil and its composition, flavonoids and polyphenolic acids.
The results showed significant differences between evaluated populations of savory, as well as between fresh and stabilized herb in respect to the content and composition of essential oil, in addition to the content of polyphenolic acids and flavonoids.
The essential oil content was significantly affected by the time of herb harvesting.
Fresh herb was characterized by higher quality of taste and odor in comparison with the stabilized raw material.
Authors
E. Osińska, W. Roslon, N. Kowalska
Keywords
savory, drying, lyophilization, essential oil, flavonoids, polyphenolic acids, quality sensory
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