تأثیر زمان برداشت و روش‌های خشک کردن بر کمیت و کیفیت اسانس گیاه نعناع فلفلی (Mentha piperita) در شرایط آب و هوایی شیروان

نوع مقاله : مقالات پژوهشی

نویسندگان

• حمیرا حاتمی ¹
• قربانعلی رسام ²
• علیرضا دادخواه ¹

¹ گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی شیروان، دانشگاه بجنورد، بجنورد، ایران

² دانشیار، گروه مهندسی تولید و ژنتیک گیاهی، دانشکده کشاورزی شیروان، دانشگاه بجنورد، بجنورد، ایران

https://doi.org/10.22067/jhs.2023.80799.1232

چکیده

به‌منظور افزایش عملکرد اسانس گیاه دارویی نعناع فلفلی (Mentha piperita) دو آزمایش جداگانه با هدف یافتن بهترین زمان برداشت (قبل از گل‌دهی، در زمان گل‌دهی 50 و 100 درصد) و بهترین روش خشک کردن سرشاخه‌­ها (اشعه مایکرو: 90، 180، 360، 600 و 900 وات؛ آون: 40 و60 درجه سانتی­گراد؛ سایه و آفتاب) در سال 1395 در مجتمع آموزش عالی شیروان به‌­ترتیب، بر پایه طرح بلوک­‌های کامل تصادفی و طرح پایه کاملاً تصادفی طراحی و اجرا گردید. اثر زمان برداشت بر ارتفاع بوته، تعداد برگ در بوته، عملکرد تر و خشک گیاه نعناع فلفلی معنی­‌دار (p≤0.01) بود. ارتفاع بوته بعد ازمرحله 50 درصد گل‌دهی اختلاف معنی­‌داری نشان نداد ولی سایر صفات مورد بررسی شامل تعداد برگ در بوته، عملکرد تر و خشک گیاه، بازده و عملکرد اسانس بر حسب وزن تر و خشک و مهارکنندگی رادیکال‌­های آزاد در سرشاخه­های برداشت شده در زمان گل‌دهی کامل بالاترین میزان را داشتند که از نظر آماری اختلاف معنی‌­داری را نشان دادند. عملکرد اسانس بر حسب ماده خشک در مرحله تمام گل 8/1 برابر نسبت به مرحله 50 درصد گل‌دهی و 6/4 برابر نسبت به مرحله قبل از گل‌دهی افزایش نشان داد. درصد اجزای اسانس نیز تحت تأثیر زمان برداشت قرار گرفت و بالاترین میزان آن در مرحله گل‌دهی کامل (92/98 درصد) مشاهده شد که بالاترین میزان در منتول (39/42 درصد) و منتون (13/19 درصد) در میان مراحل برداشت بود. کاربرد اشعه مایکرو کوتاه‌­ترین زمان خشک شدن سرشاخه­‌های نعناع فلفلی را ایجاد کرد بطوری‌که با افزایش توان اشعه مایکرو، زمان خشک کردن کاهش یافت و سرشاخه­‌ها در توان 900 وات در 16/0 ساعت خشک شدند. دماهای 60 و 40 درجه سانتی‌گراد آون به‌ترتیب از نظر آماری در جایگاه دوم و سوم از نظر سرعت خشک شدن با 10 و 6/14 ساعت قرار گرفتند. خشک شدن در آفتاب و در سایه به‌­ترتیب به 46 و 6/109 ساعت زمان برای رسیدن به رطوبت ثابت نیاز داشتند. بیشترین درصد اسانس گیاه نعناع فلفلی در روش خشک کردن در سایه بدست آمد (13/2 درصد) و کمترین میزان در روش خشک کردن با توان 900 و 600 مایکروویو (01/0 درصد) مشاهده شد. پس از روش خشک کردن در سایه بیشترین درصد اسانس گیاه نعناع فلفلی در روش آون 40 درجه (2 درصد) و آفتاب (44/1 درصد) مشاهده شد. مطابق نتایج این مطالعه، برداشت سرشاخه‌­ها در زمان تمام گل و خشک کردن با استفاده از آون در دمای 40 درجه سانتی‌گراد برای گیاه نعناع فلفلی جهت افزایش عملکرد اسانس پیشنهاد می‌­گردد.

کلیدواژه‌ها

• آون
• اشعه مایکرو
• گلدهی کامل
• منتول
• منتون

موضوعات

• گیاهان دارویی

عنوان مقاله [English]

Effect of Harvesting Time and Drying Methods on the Quantity and Quality of the Essential Oil of Peppermint Medicinal Plant (Mentha piperita)

نویسندگان [English]

• Homeyra Hatami ¹
• Ghorbanali Rasam ²
• Alireza Dadkhah ¹

¹ Department of Production and Plant Genetic, Shirvan Faculty of Agriculture, University of Bojnord, Bojnord, Iran

² Associate Professor, Department of Plant Production and Genetics Engineering, Shirvan Faculty of Agriculture, University of Bojnord, Bojnord, Iran

چکیده [English]

Introduction   
Mint has been used both as a medicinal and aromatic plant since ancient times. Peppermint volatile oil is one of the most important essential oils and has strong antimicrobial activity. The stage at which the maximum essential oil is obtained from the plant is not necessarily the stage at which the plant has the most biomass, therefore, the appropriate time for harvesting the plant should be determined according to the maximum amount of the effective substance and the yield of dry matter. In most of the methods of producing medicinal plants, quick access to the equipment for extracting effective substances is not possible, especially at high levels, and this requires drying a large part of the plants and extracting the effective substance in subsequent times. The quality of dried medicinal plants is defined by the content of their biologically active compounds. This study was aimed to determine the best time to harvest peppermint and the effect of different drying methods on the shoots biochemical compounds.
 
Materials and Methods
In order to increase the yield of peppermint medicinal plant essential oil, two separate experiments were designed and conducted in Shirvan Higher Education Complex (N 26 37', E 45 57', altitude 1067 m) in 2015. The aim of first experiment was finding the best harvest time at three levels (Before flowering, at flowering 50 and 100%) and the second experiment was finding the best method for shoot drying with nine levels (Microwave radiation at 90, 180, 360, 600 and 900 watts; Oven at 40 and 60°C; Shade; and Sun), were based on a completely randomized block design (CRBD) and a completely randomized design (CRD), respectively. In the spring of 2015, tillage operations were carried out and after preparing the land, 9 plots (2 × 3 meters) were created in it. The distance between the plots was considered 1.5 m. Rizhomes of peppermint plant was obtained from Mashhad Agricultural and Natural Resources Research Center and transplanted at 20 × 30 cm intervals on May 26. Some morpholocial and biochemical traits were measured. Essential oil extraction was done by distillation method with water and essential oil components were determined by GC/Mass method.
 
Results and Discussion
The effect of harvesting time was significant (p≤0.01) on the plant height, number of leaves per plant, wet and dry yield of peppermint plant. The height of the plant after 50% flowering stage did not show any significant difference, but the other investigated traits include the number of leaves per plant, the wet and dry yield of the plant, the yield of essential oil in terms of wet and dry weight, and the inhibition of free radicals in the branches in shoots harvested at the time of full flowering had the highest amount, which showed a statistically significant difference. The yield of essential oil in terms of dry matter in the full flower stage increased 1.8 times compared to the 50% flowering stage and 4.6 times compared to the pre-flowering stage. The percentage of essential oil components was also affected by the harvest time, and the highest amount was observed in the full flowering stage (98.92 percent), include the highest amount in menthol (42.39 percent) and menthone (19.13 percent). The use of micro rays caused the shortest drying time, so that with the increase of power of micro rays, the drying time decreased and the shoots were dried in 0.16 hours at the power of 900 watts. The oven application at 60 and 40 °C were statistically ranked second and third in terms of drying speed with 10 and 14.6 hours. Sun and shade drying needed 46 and 109.6 hours to reach constant moisture, respectively. The highest amount of essential oil was obtained in the shade drying method (2.13%) and the lowest amount was observed in the microwave application at 900 and 600 watt. (0.01%). After shade drying, the highest amount of essential oil was observed in the oven method at 40 °C (2%) and in the sun drying (1.44%). According to the results of this study, it is recommended to harvest the branches at the time of full flowering and dry them using oven at 40 °C to obtain more essential oil yield of peppermint shoots.
 
Conclusion
In general, the harvesting time has a significant effect on the morphological characteristics and essential oil of the peppermint shoots. Harvesting peppermint in the full flowering stage resulted in the highest amount of essential oil and essential oil yield. The maximum height and number of leaves in the plant were obtained by harvesting at the time of full flowering, but the maximum wet and dry yield of shoots was observed at the harvest of 50% of flowering. The amount of menthol and menthone as the most important compounds of mint essential oil in the full flowering stage was higher than the other two harvesting times. Also, based on the results of this experiment, different methods of drying peppermint plant have various effects on the essential oil amount of peppermint shoots. The shortest time until drying was related to the use of microwave, oven, sun and shade, respectively, and the highest yield of essential oil was obtained in shade, oven at 40 °C, microwave at 90 watt and sun, respectively.

کلیدواژه‌ها [English]

• Full bloom
• Microwave
• Menthol
• Menthone
• Oven

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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