Research of tarragon plant (Artemisia dracunculus) that is grown in Bayburt area which is dried by various methods in terms of functional traits and vegetable oil stability effect

In this study, it was aimed to research the effect of drying methods of Tarragon (Artemisia dracunculus) plant which is grown in Bayburt province on the bioactive properties of the plant and the effect of extracts obtained from this plant on the stability of vegetable oils. The harvested plant samples have been dried by 4 different methods being at ambient temperature, with microwave, drying oven and infrared and the harvested leaf and stems were extracted by separating from each other by using 3 different solvents (methanol; water, acetone; water, ethanol; water) of % 80. Total phenolic compounds, DPPH radical scavenging and colour analyses were conducted on the extracts. It was determined that plant drying methods and solvents used were effective and the highest values were found at the leaf section of the plant upon these analyses. The samples which were dried under microwave conditions were determined to show higher phenolic compound and DPPH radical scavenging activity. The oven test which is among the accelerated oxidative stability determination methods was applied in order to examine the effect of tarragon extracts on the oxidative stability of the vegetable liquid oils and peroxide values of the samples added in to oil were examined. For this purpose, the extracts which were extracted using 3 different solvents were added to the refined canola oil at 500, 1000 and 2000 ppm concentrations and then the peroxide values of the oils were measured by storing at 60 ºC. The results obtained indicate that the method of drying is effective on the bioactive properties of Tarragon extracts and that Tarragon extracts may be usable as natural antioxidant source for the purpose of preventing the vegetable liquid oils.