Influence of storage temperatures and storage time of dry leaves on patchouli [Pogostemon cablin (Blanco) Benth.] essential oil

Authors

  • Maria de Fatima Arrigoni-Blank Universidade Federal de Sergipe
  • Priscilla Santana Santos Universidade Federal de Sergipe
  • Arie Fitzgerald Blank Universidade Federal de Sergipe
  • Fabiany de Andrade Brito Universidade Federal de Sergipe
  • Thiago Matos Andrade Universidade Federal de Sergipe
  • Daniela Aparecida de Castro Nizio Universidade Federal de Sergipe
  • Péricles Barreto Alves Universidade Federal de Sergipe

DOI:

https://doi.org/10.14393/BJ-v36n4a2020-48016

Keywords:

Pogostemon cablin, Postharvest, Patchoulol, Chemical composition

Abstract

Patchouli [Pogostemon cablin (Blanco) Benth.] is a plant of the family Lamiaceae, widely used as an essential oil in the cosmetics and perfumery industry. This study aimed to evaluate the influence of storage time and temperature of dry leaves on the patchouli essential oil content and chemical composition. The experiment was performed in a completely randomized design in a 6x2x2 factorial scheme, testing storage time (0, 1, 2, 4, 8, and 16 weeks) and temperature (28°C and 33°C) of dry leaves of two patchouli genotypes (POG-015 and POG-021).  The variables essential oil content and chemical composition, and the identification of fungus during storage were evaluated. Results showed that the storage significantly influenced the essential oil content. Patchoulol was identified as the major compound in both genotypes, ranging from 55.05% to 68.77% (POG-15) and from 52.83% to 64.06% (POG-021). Based on the results of patchoulol, dry leaves of both genotypes (POG-015 and POG-021) can be stored for up to eight weeks at 28- 33°C without altering the essential oil quality.

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Published

2020-05-25

How to Cite

ARRIGONI-BLANK, M. de F., SANTOS, P.S., BLANK, A.F., BRITO, F. de A., ANDRADE, T.M., NIZIO, D.A. de C. and ALVES, P.B., 2020. Influence of storage temperatures and storage time of dry leaves on patchouli [Pogostemon cablin (Blanco) Benth.] essential oil. Bioscience Journal [online], vol. 36, no. 4, pp. 1175–1184. [Accessed20 May 2022]. DOI 10.14393/BJ-v36n4a2020-48016. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/48016.

Issue

Section

Agricultural Sciences