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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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DOI

10.1007/bf00397192

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1935-5149

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Drying Sage Emphasis Type="Italic"Salvia offici

Authors: Ibtissem Hamrouni Sellami Iness Bettaieb Rebey Jazia Sriti Fatma Zohra Rahali Ferid Limam Brahim Marzouk
Publish Date: 2011/08/06
Volume: 5, Issue: 8, Pages: 2978-2989
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Abstract

Chemical composition and antioxidant activity of Salvia officinalis essential oil EO were studied under different drying methods of plant material Results obtained showed that dried plant material yielded more essential oils than did the fresh one The highest EO yields were obtained by infrared drying at 45 °C 039 followed by air drying 030 and oven drying at 45 °C 026 The analysis of EOs by gas chromatography–mass spectrometry showed in each of 55 identified compounds belonging mostly to oxygenated monoterpenes This class of compounds was significantly affected by following drying methods oven at 65 °C microwave 500 W and infrared at 45 °C The main components of sage EO 18cineole α and βthujone camphor viridiflorol and manool showed significant variation p  005 with drying methods Their concentrations increased significantly particularly when drying sage at ambient air Finally the screening of antioxidant activity of the different sage EOs using the diphenyl246trinitrophenyliminoazanium radical DPPH assay showed an appreciable reduction of the stable radical DPPH although microwave drying was the most efficient method with an IC50 of 160 as compared with fresh plant IC50 = 532


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