Konservavimo būdų įtaka prieskoninių/vaistinių žolelių kokybei

Abstract

The ain of the research was to evaluate two conservation methods influence on spicy/medicinal herbs chemical composition. Object of the reserch was of five my favorite spicy/medicinal herbs: Sweet basilic (Ocimum basilicum) – ‘Lemon‘, Sweet basilic (Ocimum basilicum) – ‘Toscano‘, Coriander (Coriandrum sativum) – ‘Marino‘, Sperarmint (Mentha spicata) – ‘Garden Mint‘, Levander (Lavandula angustifolia) – ‘Munstead Strain‘ were investigated at the Institute of Agriculture and food sciences of Aleksandras Stulginskis university. Research was carried out in 2015–2016. Were applied two conservation methods for spicy/medicinal herbs: drying to 45 ⁰C and lyophilization. Chemical analyzes were conducted in FOOD raw materials laboratory. By standardized methods were determined amount of dry matter (%) and ascorbic acid (mg 100 g-1). The biggest amount of dry matter were established drying – Levander (Lavandula angustifolia) – ‘Munstead Strain‘ (85.92 %), lyophilization – coriander (Coriandrum sativum) – ‘Marino‘ (89.32 %). The biggest amount of ascorbic acid were established drying – Smoked coriander (Coriandrum sativum) – ‘Marino‘ (44.39 mg 100 g-1), lyophilization – Levander (Lavandula angustifolia) – ‘Munstead Strain‘ (76.51 mg 100 g-1). The biggest dry matter and ascorbic acid amounts were determined using method of lyophilization.