Investigation of seasonal variability and optimum drying methods of bay (Laurus nobilis L.)

ABSTRACTMsc. THESISINVESTIGATION of SEASONAL VARIABILITY andOPTIMUM DRYING METHODS of BAY (Laurus nobilis L.)Üzeyir ERDENDEPARTMENT OF FIELD CROPSINSTITUTE OF NATURAL AND APPLIED SCIENCESUNIVERSITY OF ÇUKUROVASupervisor : Prof. Dr. Menşure ÖZGÜVENYear: 2005, Pages: 47Jury : Prof.Dr. Menşure ÖZGÜVENProf. Dr. Saliha KIRICIAssoc. Prof. Dr. Filiz AYANOĞLUThis study was carried to determine seasonal variability of fresh bay leaf essential oiland bay fruit crude oil contents, effects of different drying methods (on shade, under sun andsolar tunnel dryer) and varying drying temperatures (35, 50, 65 ve 80 ºC) on the essential oilcontents of dried bay leaf in Silifke (Mersin) countryside during October 2003 and August2004. Drying trials and laboratory analysis were conducted at Çukurova University,Agricultural Faculty, Field Crops Department, Medicinal and Aromatic Plants Laboratories.In the study, the highest essential oil content of fresh bay leaf in terms of months was1.68 % on October. According to different drying methods and varying drying temperatures,the highest essential oil contents of dried bay leaf were determined on shade (2.89 %), in solartunnel dryer (2.88 %) and in cabinet dryer (3.02 %) at 50 ºC on October. Bay fruit crude oilcontent reached to the highest value (25.55 %) on December.Key Words: Laurus nobilis L., Bayleaf, Essential Oil Content, Seasonal Variability, DryingMethods and TemperaturesII