publication . Article . 2014

Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)

Jader Rodríguez; Evandro de Castro-Melo; Antonio Mulet; José Bon;
Open Access English
  • Published: 06 Oct 2014
  • Publisher: Taylor & Francis
  • Country: Spain
Abstract
[EN] Thyme leaves are an important source of essential oils with antioxidant activity; these compounds are located in trichomes on the leaf surface. The drying conditions affect not only the drying time but also the antioxidant activity. In the literature, a drying temperature of 70 ºC appears to be the best for drying thyme leaves according to their antioxidant capacity. Considering drying periods at different temperature also could be quality beneficial. From these considerations, the goal of this work was to establish a drying strategy with which to manage a drying temperature on the leaf surface which will enable the drying time to be shortened and improve t...
Subjects
free text keywords: Changing boundary, Drying Model, Drying Time Reduction, Two-step drying, TECNOLOGIA DE ALIMENTOS, Physical and Theoretical Chemistry, General Chemical Engineering, Trichome, Antioxidant capacity, Chemistry, Thymus vulgaris L., Antioxidant, medicine.medical_treatment, medicine, Chromatography
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publication . Article . 2014

Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)

Jader Rodríguez; Evandro de Castro-Melo; Antonio Mulet; José Bon;