Effect of Drying Time and Temperature to the Chemical Properties and Enzymatic Activities Related to the β-ocimene Production in Syzygium polyanthum Leaves

Abstract

As a key volatile compound, the β-ocimene volatile compound in Salam leaves may change due to processing. Thus, this study aims to examine the effect of the drying process on the water activity, pH, total soluble protein values, 1-deoxy-D-xylulose-5-phosphate synthase, geranyl diphosphate synthase, and monoterpene synthase enzyme activities, and total β-ocimene due to variations in drying time (0, 1, 2, 3 and 4 days) and temperature (30, 40, 50 and 60 °C). The results showed that all parameters significantly decreased day by day, especially at higher temperatures. Meanwhile, for the temperatures of 40 and 50 °C, the enzyme activity parameters were increased until the 1st drying day. The drying process with a temperature of 40 °C gives the highest value of β-ocimene, reaching 139.62 µg/mL Salam leaves essential oil. These results were entirely satisfactory, and research conditions can be a reference for 4 days drying process of Salam leaves. HIGHLIGHTS Salam leaves are one of the essential spices in Indonesian cuisine. Its potential is as a source of fresh aroma due to β-ocimene in its essential oil. The drying of Salam leaves before cooking has not been widely studied So, the contents of this research are scientific data and analysis results about the effect of the drying process on chemical parameters and enzyme activity related to the production of volatile β-ocimene production in Salam leaves The conclusion can prove the effects of the drying process on Salam leaves’ aroma function. This research is a continuation of research on the mechanism pathway of β-ocimene production. The study’s whole end goal is to support the use and industry of Salam leaf essential oil GRAPHICAL ABSTRACT