Open AccessPackaging methods and storage duration affect essential oil content and composition of lemon verbena ( Lippia citriodora Kunth.)
Author(s) -
Ebadi MohammadTaghi,
Sefidkon Fatemeh,
Azizi Majid,
Ahmadi Noorollah
Publication year - 2017
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.434
Subject(s) - citral , limonene , essential oil , camphene , chemistry , lippia , composition (language) , food science , gas chromatography , nitrogen , horticulture , chromatography , biology , organic chemistry , philosophy , linguistics
Abstract Changes in essential oils ( EO s) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography–mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8‐cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8‐cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.