Exploring the influence of different Froriepia subpinnata drying methods on its essential oils components

Document Type : Research Paper

Authors

Department of Horticulture, College of Agriculture, Isfahan University of Technology, Isfahan I. R. Iran

Abstract

Anarijeh (Froriepia subpinnata) is a species in the Apiaceae family, endemic to northern Iran, where it is widely distributed. In this study, we subjected the aerial parts of Anarijeh to various drying methods, including sun drying, shade drying, oven drying at 45 and 65 °C, microwave drying, and freeze drying. Essential oils (EOs) were extracted from both fresh and dried samples using hydro-distillation and analyzed via gas chromatography–mass spectrometry (GC-MS). The results showed that oven drying at 45 °C (2.83%), oven drying at 65  °C (2.81%), sun drying (2.79%), and shade drying (2.74%) produced the highest EOs yields. In contrast, freeze-dried (1.42%), microwave-dried (1.39%), and fresh (1.34%) samples yielded lower percentages. A total of 53 components were identified in the EOs, with the major compounds being p-cymen-7-ol (10.3–19.95%), durenol (20.49–28.88%), and terpinolene (5.63–20.47%). These findings suggest that oven drying may be a suitable method for processing Anarijeh aerial parts, offering both shorter drying times and higher EOs yields. However, as no statistical analyses were conducted, we cannot definitively conclude that the differences between oven drying and shade drying are significant.

Keywords

Main Subjects

Article Title [Persian]

بررسی تأثیر روش‌های مختلف خشک کردن Froriepia subpinnata بر ترکیبات اسانس آن

Authors [Persian]

  • سعید صداقت
  • مریم حقیقی
گروه علوم باغبانی، دانشکده کشاورزی، دانشگاه صنعتی اصفهان، اصفهان، ج. ا. ایران
Abstract [Persian]

اناریجه (Froriepia subpinnata) یک گونه گیاهی از خانواده چتریان (Apiaceae) است که بومی مناطق شمالی ایران می‌باشد. در این منطقه، این گیاه توزیع وسیعی دارد. در این مطالعه، بخش‌های هوایی اناریجه تحت روش‌های مختلف خشک‌کردن قرار گرفتند، از جمله خشک‌کردن در آفتاب، خشک‌کردن در سایه، خشک‌کردن در فر با دماهای℃ ۴۵ و℃ ۶۵، خشک‌کردن با مایکروویو و خشک‌کردن انجمادی. برای استخراج روغن اسانس (EO) از نمونه‌های تازه و خشک‌شده، از تقطیر با بخار استفاده شد و سپس تجزیه و تحلیل با کروماتوگرافی گازی-طیف‌سنجی جرمی (GC-MS) انجام شد. نتایج نشان داد که خشک‌کردن در فر با دمای℃ ۴۵ ( %2/83) خشک‌کردن در فر با دمای℃ ۶۵ (%2/81)، خشک‌کردن در آفتاب (%2/79) و خشک‌کردن در سایه (%2/74) بالاترین درصد ترکیبات روغن اسانس را تولید کردند. در مقابل، درصدهای کمتری از روغن اسانس در نمونه‌های خشک‌شده به روش انجمادی (%1/42)، خشک‌شده با مایکروویو (%1/39) و تازه (%1/34) مشاهده شد. ما دریافتیم که روغن اسانس اناریجه شامل ۵۳ ترکیب است. مواد شیمیایی اصلی موجود در روغن اسانس هر دو نوع بخش هوایی اناریجه، شامل p-Cymen-7-ol (3/10–19/95%/)، دورنول (20/49–%28/88) و ترپینولن (63/5–%20/47) بودند. این مطالعه پیشنهاد می‌کند که خشک‌کردن در فر ممکن است روش مناسبی برای خشک‌کردن بخش‌های هوایی اناریجه باشد، با توجه به زمان کوتاه خشک‌کردن و درصد بالای روغن اسانس؛ با این حال، از آنجایی که تحلیل‌های آماری بیشتری انجام نشده است، نمی‌توانیم به‌طور قطعی نتیجه‌گیری کنیم که آیا تفاوت‌های معناداری در درصد روغن اسانس بین خشک‌کردن در فر و خشک‌کردن در سایه وجود دارد یا خیر.

Keywords [Persian]

  • اناریجه
  • تکنولوژی خشک کردن
  • ترکیبات اسانس
  • خشک کردن انجمادی

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Iran Agricultural Research
Volume 44, Issue 1
Proofs
April 2025
Pages 11-22

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