Abstract
The aim of this workis to study the effect of temperature on the drying kinetics, total phenolic and flavonoid compounds and finally on essential oils existing in lemon leaves. The experimental kinetics data isdivided into five empirical models and the best description is given by Logarithmic equation. For essential oil extraction, the highest yield was obtained at a drying temperature of 24.0°C, an extraction time of 125 min and at a water/vegetable matter ratio of 3.4. Volatile components were identified by GC-MS technique. The outcomes of the experiment indicate that temperature has a significant impact on the components of lemon leaves especially on essential oils. A temperature of 23.7°C produced the highest proportions main compounds (89.26%: Limonene, Monoyloxid, β-pinene). A queous extracts were prepared from the leaves of this plant dried at 30, 40, 50 and 60°C. The quantitative estimation of polyphenols and flavonoids by the UV. Visible spectrophotometer method revealed that the variation in the drying parameters has an influence on the content of these compounds.
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