Have a personal or library account? Click to login
Influence of Drying Temperature on the Content of Bioactive Compounds in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils Cover

Influence of Drying Temperature on the Content of Bioactive Compounds in Scots Pine (Pinus sylvestris L.) Shoots as Well as Yield and Composition of Essential Oils

Open Access
|Jun 2020

References

  1. 1. Ak, T., & Gulcin, I. (2008). Antioxidant and radical scavenging properties of curcumin. Chemico-Biolocical Interactions, 174, 27-37. DOI: 10.1016/j.cbi.2008.05.00310.1016/j.cbi.2008.05.00318547552
  2. 2. Alibas, I. (2006). Characteristics of chard leaves during microwave, convective, and combined microwave-convective drying. Dry Technol., 24, 1425–1435. https://doi.org/10.1080/0737393060095277610.1080/07373930600952776
  3. 3. Bączek, K., Kosokowska, O., Przybył, J. L., Pióro-Jabrucka, E., Kuźma, P., Obiedziński, M. & Węglarz, Z. (2017). Intraspecific Variability of Self-sown Scots Pine (Pinus sylvestris L.) Occurring in Eastern Poland in Respect of Essential Oil Content and Composition. Batlic forestry, 23(3), 576-583. https://www.researchgate.net/publication/322959581
  4. 4. Białobrzewski, I. & Markowski, M. (2004). Mass transfer in the celery slice: effects of temperature, moisture content, and density on water diffusivity. Dry Technol., 22(7), 1777–1789. https://doi.org/10.1081/DRT-20002564710.1081/DRT-200025647
  5. 5. Polskie Towarzystwo Farmaceutyczne (2002). Farmakopea Polska, VI. Warszawa
  6. 6. Hossain, M.B., Barry-Ryan, C., Martin-Diana & A.B., Brunton, N.P. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, 123, 85–91. https://doi.org/10.21427/D74628
  7. 7. Judžentienė, A. & Kupčinskienė, E. (2008). Chemical Composition on Essential Oils from Needles of Pinus sylvestris L. Grown in Northern Lithuania. Journal of Essential Oil Research, 20(1), 26-29. DOI: 10.1080/10412905.2008.969941310.1080/10412905.2008.9699413
  8. 8. Judžentienė, A., Šližytė, J., Stiklienė, A. & Kupčinskienė, E. (2006). Characteristics of essential oil composition in the needles of young Scots pine (Pinus sylvestris L.) stands growing along an aerial ammonia gradient. Chemija, 17, 4, 67–73. DOI: 10.2429/proc.2014.8(2)077
  9. 9. Koukos, P. K., Papadopoulou, K. I., Patiaka, D. Th. & Papagiannopoulos, A. D. (2000). Chemical Composition of Essential Oils from Needles and Twigs of Balkan Pine (Pinus peuce Grisebach) Grown in Northern Greece. Journal of Agricultural and Food Chemistry, 48, 4, 1266-1268. https://doi.org/10.1021/jf991012a10.1021/jf991012a10775383
  10. 10. Kucharska, M., Szymańska, J. A., Wesołowski, W., Bruchajzer, E. & Frydrych, B. (2018). Comparison of chemical composition of selected essential oils used in respiratory diseases, Medycyna Pracy, 69(2),167–178. https://doi.org/10.13075/mp.5893.0067310.13075/mp.5893.0067329300393
  11. 11. Oszmiański, J., Kolniak-Ostek, J., Lachowicz, S., Gorzelany, J. & Matłok N. (2015). Effect of dried powder preparation process on polyphenolic content and antioxidant capacity of cranberry (Vaccinium macrocarpon L.). Industrial Crops and Products, 77, 658-665. https://doi.org/10.1016/j.indcrop.2015.09.05410.1016/j.indcrop.2015.09.054
  12. 12. Piechowiak, T., Antos, P., Kosowski, P., Skrobacz, K., Józefczyk, R. & Balawejder, M. (2019). Impact of ozonation proces on the microbiological contamination and antioxidant status of raspberries (Rubus idaeus L.) during storage at room temperature. Agricultural and Food Science, 28 (1), 35-44. http://doi.org/10.23986/afsci.70291.10.23986/afsci.70291
  13. 13. Piechowiak, T., Balawejder, M. (2019) Impact of ozonation process on the level of selected oxidative stress markersin raspberries stored at room temperature Food Chemistry 298 125093. https://doi.org/10.1016/j.foodchem.2019.12509310.1016/j.foodchem.2019.12509331260960
  14. 14. Pragati, Dahiya S. & Hawan, S.S. (2003). Effect of drying methods on nutritional composition of dehydrated aonla fruit (Emblica officinalis Garten) during storage. Plant Foods for Human Nutrition, 58, 1-9. https://doi.org/10.1023/B:QUAL.0000040332.98384.c410.1023/B:QUAL.0000040332.98384.c4
  15. 15. Sporek, M. (2014) Essential oils in the needles of scots pine (Pinus sylvestris L.). Proceedings of ECOpole, 8(2), 347-441. DOI: 10.2429/proc.2014.8(2)077
  16. 16. Stępień, A.E., Gorzelany, J., Matłok, N., Lech, K. & Figiel, A. (2019). The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose (Cistus creticus). J Food Sci Technol.https://doi.org/10.1007/s13197-019-03656-210.1007/s13197-019-03656-2652569631168121
  17. 17. Strzelecka, H. & Kowalski, J. (2000). Encyklopedia zielarstwa i ziołolecznictwa [Encyclopedia of herbs and herbal medicine]. Wydawnictwo Naukowe PWN, Warszawa, 556 pp. (in Polish).
  18. 18. Venskutonis, P.R., Vyskupaityte, K. & Plausinaitis, R. (2000). Composition of essential oils of Pinus sylvestris L. from different localities of Lithuania. J. Essent. Oil Res., 12, 559–565. https://doi.org/10.1080/10412905.2000.971215910.1080/10412905.2000.9712159
  19. 19. Whitehurst, R.J. (2004) Emulsifiers in Food Technology. Blackwell Publishing10.1002/9780470995747
DOI: https://doi.org/10.2478/aucft-2020-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 15 - 24
Submitted on: Dec 15, 2019
Accepted on: Apr 27, 2020
Published on: Jun 25, 2020
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2020 Natalia Matłok, Józef Gorzelany, Tomasz Piechowiak, Maciej Balawejder, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.