Please use this identifier to cite or link to this item: http://paper.sci.ui.ac.id/jspui/handle/2808.28/332
Title: Effect of oven drying and storage on essential oil composition of clove (Syzigium aromaticum) from Toli-Toli
Authors: Murni, V. W.
Saepudin, Endang
Cahyana, A. Herry
Rahayu, D. U. C.
Hastuti, L. T.
Haib, J.
Issue Date: Jul-2017
Publisher: AIP Publishing
Series/Report no.: Volume 1862;
Abstract: The research about post-harvested clove is still limited especially in Indonesia, as the biggest producer of clove in the world. The present study was aimed to investigate the effect of drying process and storage on the composition of essential oil of Indonesian clove originated from Toli-Toli. The essential oil of fresh and dried clove was obtained by steam distillation and the composition of the oil was analyzed by gas chromatography-mass spectrometry (GC-MS). In all of the clove oil samples, eugenol was the major component, followed by caryophyllene and acetyleugenol. The drying method used was oven drying at 50°C until clove’s moisture content reaches 13±1%. During the drying process, the content of phenylpropanoids such as eugenol, isoeugenol, and chavicol increased, while esters and monoterpenes decreased. The composition of clove oil was studied from dried clove after oven drying, then stored in the laboratory at room temperature for 4 months. There was slightly change on clove oil composition after 4 months of storage. The content of major components of clove like eugenol was higher while acetyleugenol was lower after 4 months of storage.
URI: http://paper.sci.ui.ac.id/jspui/handle/2808.28/332
ISSN: 978-073541536-2
Appears in Collections:Proceedings Collection

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