Abstract
The aim of the study was to evaluate changes in the activities of some enzymes (polyphenol oxidase—PPO and peroxidase—POD), the content of some bioactive compounds, and the organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid (JA) and yeast extract (YE). Elicitation only slightly affected the sensory quality of the fresh herbs, but consumer responses in terms of acceptability of the dried lovage color showed that lovage from microwave drying was least acceptable. The largest increase in the value of parameter a* was observed in microwave dried samples. Elicitation positively influenced the content of bioactive compounds (especially chlorophylls, vitamin C, and phenolic compounds), but unfortunately drying caused significant loss of bioactive compounds (except phenolic compounds) in both control and elicited samples. Drying also resulted in a decrease in the activity of PPO and POD.
Highlights
The quality of herbs is connected with two main aspects: Visual and organoleptic quality and pro-health properties
The aim of the present study was to evaluate changes in some enzymes and the content of total phenolic compounds, carotenoids, chlorophylls, vitamin C, and microelements, as well as organoleptic quality and color parameters of fresh lovage and its herb dried with various methods and elicited with jasmonic acid and yeast extract
The present results showed that the biotic (YE) and abiotic (JA) elicitation generally did not induce statistically significant changes in the growth parameters
Summary
The quality of herbs is connected with two main aspects: Visual and organoleptic quality and pro-health properties. Consumers devote increasing attention to the bioactivity of spices and herbs, but the first impression associated with organoleptic properties still largely determines the acceptability of these plant products. Consumer quality of herbs should be associated with both these aspects. Jasmonic acid belongs to the group of plant hormones called “jasmonates.” It is a lipid-derived compound synthesized via the octadecanoid pathway. This plant hormone influences some physiological plant processes, e.g., development, structure, and flowering. JA plays an important role in signaling in plants and is especially connected with the acquisition of systemic resistance via jasmonate-dependent signaling pathways [2]
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