2.3.1.2 Application and extraction of essential oils

The essential oils of fennel seeds (Foeniculum vulgare), caraway seeds (Carum carvi), thyme herbs (Thymus vulgaris), basil herbs (Ocimum basilicum) and sage leaves (Salvia officinalis) (200 g from each one) were used for oil extraction by

Treatment

111

Total phenolic acid

Total flavonoids

Anthocyanin

Ascorbic acid

DPPH

DOI: http://dx.doi.org/10.5772/intechopen.87213

(Mmol TE/g F.W.)

(mg/100 g F.W.)

(mg/100 g F.W.)

(mg/100 g F.W.)

(mg/100 g F.W.)

2012

> 1 Water (control)

2 Hot water 3 Fennel oil

4 Caraway oil

5

6 Thyme oil

7

Means followed by the same letter(s) within each column do not significantly

mean values according to Duncan Multiple Range Test.

Table 9. Phytochemical

 screening by GLC for 3-days-old

 broccoli sprouts produced from treated seeds with essential oils before cold storage.

 Sage oil

 Basil oil

 122.06b

 131.66a

87.9c

84.74de

104.33bc

 differ using Duncan's multiple range test at the level of 5%; where, (a) refer to the highest mean values, and (e) refer to the lowest

104.59c

10.38b

10.38b

82.33cd

86.69c

22.79c

22.79bc

 83.33d

 88.71c

 88.46c

 87.90c

2013 84.11e 88.56c 88.90c 88.13cd 122.29b 131.60a

115.66a

116.24a

12.09a

12.14a

102.33a

103.33a

21.86e

20.03d

113.00a

113.00b

11.71a

12.05a

94.67b

94.67b

21.94de

21.94c

104.66b

104.73c

9.84bc

9.84bc

77.33d

85.80c

21.96de

21.96c

107.66b

107.72c

8.86c

8.87bc

87.66c

88.00c

21.98d

21.98c

100.95c

101.03d

8.62c

8.77c

86.81c

86.81c

23.54b

23.66a

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

91.99d

95.18e

7.13d

7.70d

70.58e

81.23d

23.66a

24.66a

2012

2013

2012

 2013

 2012

 2013

 2012

 2013



## Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops DOI: http://dx.doi.org/10.5772/intechopen.87213

the best processing quality of basic constituents of essential oils produced chips, the optimization of reducing sugars and amino acids of their tubers thereby, the prevention of Millard reaction occurrence during frying processes and thus it turn

(Brassica oleracea L. var. italica and the variety name is F1 Hybrid Sakura) from Tokita Seeds CO., LTD (Saitama, Japan). The seeds (1000 seeds, nearly 5 g) for each treatment were soaked in a sodium hypochlorite solution at 0.5% v/v for 15 min then were dipped in 50 ml of deionized water for 5½ h with shaking every 30 min and washed with deionized and sterilized water. On 15th of September, broadcast the seeds were done over absorbent medical cotton in sprouting plastic containers (220 110 mm). The emulsions of various natural essential oil at the concentration of 0.05% were emulsified in tween 80 (1.5 ml/l) in the cotton media

2.3 Increasing antioxidant content of broccoli sprouts using essential oils

Vegetative characters of treated broccoli seeds with different essential oils before cold storage.

Seed germination [%]

1 Water (control) 13.36<sup>e</sup> 12.96<sup>d</sup> 86.67c 86.0a 4.67<sup>c</sup> 4.00<sup>b</sup> 4.03c 3.44c 36.40e 34.20<sup>d</sup> 2 Hot water 14.61de 13.02<sup>d</sup> 93.78<sup>b</sup> 90.44bc 5.00<sup>c</sup> 4.80<sup>b</sup> 4.71<sup>c</sup> 4.33<sup>c</sup> 40.88de 37.21d 3 Fennel oil 22.01a 23.01<sup>a</sup> 97.33ab 97.33a 7.33ab 7.67<sup>a</sup> 7.13ab 7.47ab 56.90<sup>b</sup> 49.17<sup>c</sup> 4 Caraway oil 21.94<sup>a</sup> 22.88<sup>a</sup> 97.33ab 99.00<sup>a</sup> 8.00ab 8.33<sup>a</sup> 7.79<sup>a</sup> 8.25<sup>a</sup> 54.97bc 67.75<sup>a</sup> 5 Basil oil 20.22ab 21.82ab 94.67b 92.33<sup>b</sup> 7.00b 7.67<sup>a</sup> 6.63<sup>b</sup> 7.07<sup>b</sup> 64.87<sup>a</sup> 68.17<sup>a</sup> 6 Thyme oil 18.81bc 20.14<sup>b</sup> 100.00<sup>a</sup> 100.0<sup>a</sup> 8.20<sup>a</sup> 8.30<sup>a</sup> 8.20<sup>a</sup> 8.30<sup>a</sup> 66.54a 67.75<sup>a</sup> 7 Sage oil 16.91cd 17.76<sup>c</sup> 100.00<sup>a</sup> 100.0<sup>a</sup> 7.83ab 7.83<sup>a</sup> 7.83<sup>a</sup> 7.83ab 47.83cd 49.17<sup>c</sup> Means followed by the same letter(s) within each column do not significantly differ using Duncan's multiple range test at the level of 5%; where, (a) refer to the highest mean values, and (e) refer to the lowest mean values according to Duncan

Seedling length [cm]

2012 2013 2012 2013 2012 2013 2012 2013 2012 2013

Seedling vigor index [cm]

Yield [g] container/ 242 cm<sup>2</sup>

and the containers were getting closed immediately. The containers were

maintained at 25 2°C with and 16 h light/8 h darkness, 80–90% relative humidity

in containers were cut above their root mats after 3 days from sowing. The sprouts were weighed for 20 g for each placed container and stored at 4°C in the dark to simulate a domestic refrigerator for 15 days. The sprouts of best treatment with

The essential oils of fennel seeds (Foeniculum vulgare), caraway seeds (Carum carvi), thyme herbs (Thymus vulgaris), basil herbs (Ocimum basilicum) and sage leaves (Salvia officinalis) (200 g from each one) were used for oil extraction by

/s light intensity to give the best germination conditions. All sprouts

reflects on best color, crispiness and taste.

2.3.1.1 Plant material and germination condition

2.3.1.2 Application and extraction of essential oils

during cold storage

Treatment Seed

Essential Oils - Oils of Nature

germination index [%]

2.3.1 Methodology

Multiple Range Test.

Table 8.

and 7.4 lmol/m<sup>2</sup>

110

control were stored only.

hydro-distillation for 2–3 h. After extraction, essential oils were analyzed by Gas Liquid Chromatography (GLC) to separate and identify their basic constituents.

2.3.2.3 Antioxidant activity during cold storage

DOI: http://dx.doi.org/10.5772/intechopen.87213

synthesis or antioxidant content [31].

Figure 2.

Figure 3.

period.

113

2.3.2.3.1 Total phenolic compounds and DPPH radical scavenging capacity

Effect of Essential Oils on Storability and Preservation of Some Vegetable Crops

Figure 2 illustrate that there was a gradual increase in the total phenolic acid content, and reaching a maximum value at day 5 and 10 (132.67 and 135.04 mg GAE/100 g F.W.) compared to the initial time. This concentration decreased in to 129.03 mg at day 15 due to thyme oil application (Figure 2). Keeping in view that the control treatment decreased to 73.84 GAE/100 g FW at day 5. On the 15th day, the old-sprout from storage, the control was reduced by 28.57% compared to thyme oil (1.98%). The control treatment of antioxidant capacity increased significantly until day 10 (29.43 mg/100 g F.W.), and finally decrease (28.46% mg 100/g F.W.) at day 15 increased from initial period (20.28%). While, application of thyme oil the change was not clear at the end of storage (1.98%) (Figure 3). During cold storage (Figure 3), the control was reduced DPPH by 28.57% compared to thyme oil at 15 day old-sprout (1.98%). Nath et al. [30] observed a constant decrease in the antioxidant capacity for 144 h of storage of broccoli inflorescences. This behavior in DPPH may be due to the steady changes in plant metabolism during storage period as a result of oxidative stress, which may include structural and chemical changes in

Total phenolic content as affected by thyme oil compared to control treatment at different storage period.

DPPH radical scavenging capacity as affected by thyme oil compared to control treatment at different storage
