Effects of drying methods on qualitative and quantitative of the essential oil of Bakhtiari savory (Satureja bachtiarica Bunge.)

Bakhtiari savory (Satureja bachtiarica Bunge.) from mint family (Lamiacae) is an endemic species plant widely distributed in southwest of Iran. The aerial parts of Bakhtiari savory were dried using different drying methods, i.e., sun-drying, shade-drying, oven-drying at 45 degrees C and 65 degrees C and freeze-drying. The essential oils of fresh and dried samples were obtained by hydro-distillation, and analyzed using gas chromatography-mass spectrometry (GC-MS). The highest essential oil yields (v/w on dry weight basis) were obtained by oven-drying at 45 degrees C (2.3%) followed by freeze-drying (2.1%), oven-drying at 65 degrees C (2.0%), shade-drying (1.7%), sun-drying (1.6%) and fresh sample (1.2%). Twenty-seven components were determined in essential oils of S. bachtiarica, which were mostly oxygenated monoterpenes and hydrocarbons monoterpenes. The main components in essential oils of fresh and dried Bakhtiari savory aerial parts were carvacrol (31.2-42.2%), gamma-terpinene (10.9-18.3%), thymol (11.7-19.4%) and p-cymene (8.2-14.1%). Drying of aerial parts of Bakhtiari savory in the oven at 45 degrees C was the most suitable drying method considering short drying time and high-oil yield. (C) 2013 Elsevier B.V. All rights reserved.