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.
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