Document Type : Research Paper



Drying method has an important role on medicinal plants production and affect quality of derived drugs. In order to study the different drying methods on some Achillea species, an experiment was conducted in factorial randomized based on complete block design (RCBD) with tow factors: Achillea species (5 species) and drying methods (5 methods) with three replications. The first factor was Achillea millefolium, A. eriophora, A. nobilis, A. biebersteinii, A. wilhelmsii and the second factor 1- drying under sun for 72 hours 2- drying in shade 25°C for 120 hours 3- drying in 50°C for 48 horse 4- drying in 100°C for 24 hours 5- drying by microwave for less than 10 minutes. Essential oil was extracted from fresh sample and compared with these methods. The results showed significant difference (p<0.01) between species and drying methods on weight loss, final water content and essential oil percentage. Result also showed significant interaction between drying methods and species (p<0.01). Highest percentage of essential oil was obtained from A. eriophora and lowest percentage obtained from A.wilhelmsii. Highest percentage of essential oil was attained from drying method at 25°C and the lowest amount in drying at 100°C. In conclusion, drying of Achillea in 25°C was the best method for essential oil content and quality.



    1. امید بیگی، ر. 1384. تولید و فرآوری گیاهان دارویی، جلد اول. انتشارات آستان قدس رضوی-به نشر .347 صفحه.
    2. امید بیگی، ر. 1384. تولید و فرآوری گیاهان دارویی، جلد دوم. انتشارات آستان قدس رضوی-به نشر. 438 صفحه.
    3. حسینی نژاد، م.، شهیدی، ف. و ملک زاده، غ. ر. 1381. ارزیابی ویژگی های کیفی و میزان آلودگی میکروبی نمونه های زعفران خشک شده به روش ماکروویو. مجله علوم و صنایع کشاورزی، جلد 16، شماره 2، صص 51-56.
    4. زرگری ، ع. 1371. گیاهان دارویی، جلد سوم، انتشارات دانشگاه تهران، صفحه 116.
    5. Asekan, O.T., Grieson, D.S. and Afolayan, A.J. 2007. Effect of drying methods on the quality of the essential oil of Mentha lonifolia subsp Capensis. Food Chemistry, 101:995-998.
    6. Brovelli, E.A., Li, Y. and Chui, K. 2002. Image analysis reflects drying conditions of Echinaceae purpurea Journal of Herb Spices and Medicinal Plants, 10(2):19-24.
    7. Charles, D.J., Simon, J.E. Shock, C.C., Feibert, E.B., G. and Smith, R.M. 1993. Effect of water stress and post-harvest handling of artemisinin content in the leaves of Artemisia annua New Crops. Wiley New York,: 628-631.
    8. Chua, K.J. and Chua, S.K. 2003. Low-cost drying methods for developing countries. Trend in Food Science and Technology, 14: 519-528.
    9. Derya Arsalan, M. and Ozcan, M. 2008. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary Energy Conversion and Management Journal, 49 (5) : 1258-1264.
    10. Martinov, M., Oztekin, S. and Muller, J. 2007. Medicinal and Aromatic Crops. Harvesting, drying, and Processing. Haworth Food and Agricultural Press ,Inc. 309p.
    11. Omidbaigi, R., Sefidkon, F. and Kazemi, F. 2003 .Influence of drying methods on the essential oil composition of Roman Chamomile. Flavour and Fragrance Journal, 19: 196-198.
    12. Ozbek, B. and Dadali, G. 2007. Thin-layer characteristics and modeling of mint leaves undergoing microwave treatment. Journal of Food Engineering, 83: 541-549.
    13. Rushing, J.w., Dufault, R.j. and Hassell, R.L. 2003. Drying temperature and developmental stage harvest influence the parthenolide content of fever few leaves and stems. Acta Horticulturae, 629: 167-173.
    14. Safidkon, F., Abbasi, Kh. and Bakhshi Khaniki, Gh. L. 2006. Influence of drying and extraction method on yield and chemical composition of the essential oil of Satureja hortensis. Food Chemistry, 99(1): 19-23
    15. Venskutonis, P.R. 1997. Effect of drying on the volatile constituents of thyme (Thymus vulgaris) and sage (Saliva officinalis L.). Food Chemistry, 59(2): 219-277