Effect of Various Drying Methods on the Volatile Oil Composition of Basil Leaves

Abstract

This article presents the results pertaining to the drying behavior of basil leaves (Ocimum basilicum L.) in natural air drying (~25-30°C, 2 days), hot-air drying (50°C, 6h, 1m/s), and vacuum drying (50°C, 8kPa, 7h) conditions. This study focused on the chemical composition characteristics of essential oils extracted from fresh and different dried basil leaves. The results showed that drying methods had a significant effect on essential oil content and composition of basil leaves. The volatile oil found in herbs is very sensitive to some drying parameters (e.g. pressure, temperature, weather, non-uniform drying, etc.). The quality of the vacuum dried product was assessed – from a twelve major constituents – as being higher than that of a hot-air dried and natural air dried products. Taking into account all these considerations we recommend the drying of basil leaves by vacuum drying.