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Evaporation of Spearmint (Mentha spicata var. viridis L.) Herb Oil during One Year of Storage under Semi-Arid Condition

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  • El Rasheed Ahmed Salim Author-Workplace- Food Industry Institute, Industrial Research & Consultancy Centre, Ministry of Industry, Sudan Author Name: Abu-Bakr Ali Abu-Goukh Author Name: Gaffar Mohamed El Author-Workplace- Department of Horticulture, Faculty of Agriculture, University of Khartoum, Sudan Author Name: Hassan El-Subiki Khalid Author-Workplace- Medicinal and Aromatic Plants Institute, National Centre for Research, MOST, Sudan

Abstract

The experiment investigated evaporation of essential oil of stored spearmint herb under ambient temperature during one year of storage, in Sudan semi-arid conditions to study oil content per year months, seasons and evaporation rate. Spearmint herb samples were dried under shade for seven days and kept in polyethylene bags and stored at ambient room temperature. Spearmint oil was extracted by water distillation using the technique of British Pharmacopoeia; the oil determined initially after seven days of drying before storage and then every month for 12 months. Losses of oils under Sudan semi-arid seasons recorded and the rate of evaporation calculated with respect to changes per month. The results showed that the essential oil content progressively decreased during storage of spearmint herbs from 1.3 ml/100g initially and end by 0.1 ml/100 g after 12 months of storage.

Suggested Citation

  • El Rasheed Ahmed Salim Author-Workplace- Food Industry Institute, Industrial Research & Consultancy Centre, Ministry of Industry, Sudan Author Name: Abu-Bakr Ali Abu-Goukh Author Name: Gaffar Mohamed , 2016. "Evaporation of Spearmint (Mentha spicata var. viridis L.) Herb Oil during One Year of Storage under Semi-Arid Condition," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 2(4), pages 110-114, September.
    • Handle: RePEc:adp:artoaj:v:2:y:2016:i:4:p:110-114
    DOI: 10.19080/ARTOAJ.2015.02.555594
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