Reem Abu Alwafa ^1,2, Samer Mudalal ² and Gianluigi Mauriello ¹

¹Department of Agricultural Science, University of Naples Federico II, 80049 Portici, NA, Italy; [email protected]

²Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An‐Najah National University, Nablus P.O. Box 7, Palestine; [email protected]

* Correspondence: [email protected]

Origanum syriacum (za’atar) is very rich in functional ingredients and it has therapeutic importance. Moreover, Origanum syriacum has wide culinary applications in Mediterranean diet. Therefore, it is very important to understand the factors that affect the quality of Origanum syriacum in order to optimize processing conditions. Origanum syriacum (za’atar) exhibited milder taste and lower content of essential oils in autumn and winter than in summer. Drying conditions affected highly the content of essential oils and it decreased sharply at drying temperature >35°C. it was found that medium irrigation was the best level for the quality and productivity of O. syriacum. Air- dried origanum exhibited higher intensity of flavor and aroma than oven and freeze- dried origanum. Air-drying was more recommended for protection the content of total phenols and antioxidant activity in respect to vacuum oven and freeze-drying. For better retention of alpha-tocopherol content, shade drying at lower air velocity was suggested. The destruction rate of chlorophyll and carotenoids in O. syriacum increased by increasing the drying temperature. The height and branching of O. syriacum increased by increasing the frequency of irrigation. It was found that medium irrigation improved the branching rate and increased the content of dried content. Irrigation levels did not show any effect on the content of thymol and carvacrol in the essential oil of O. syriacum. The flavor of O. syriacum dried by hot air was characterized by strong, bitter, pungent, warm, and astringent while the aroma was characterized by camphor-like, strong, and pungent. O. syriacum dried by freezing had lower acceptance of flavor and aroma and it exhibited undesired earthy and musty aroma. The content of carvacrol was reduced by oven and freeze-drying. There were significant differences in the color of O. syriacum according to the drying techniques. Vacuum packaging combined with low storage temperature reduced oxidation and browning reactions. In conclusion, optimization between pre and post harvesting conditions can improve the productivity and the quality traits of O. syriacum.

Keywords: O. syriacum, freeze-drying, air-drying, quality, irrigation.

Conference Title

7th INTERNATIONAL ZEUGMA CONFERENCE ON SCIENTIFIC RESEARCHES

Conference Country

Turkey

Conference Date

Jan. 21, 2022 - Jan. 23, 2022

Conference Sponsor

https://bdigital.ufp.pt/bitstream/10284/10765/1/Cybercrime%20and%20the%20Council%20of%20Europe%20Budapest%20Conventation_381.pdf