Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)

Sun drying and oven drying (50 °C) characteristics of basil (Ocimum basilicum L.) were determined. The effect of these drying methods on the mineral content of fresh, oven dried and the wire basket sun dried basil were compared. Oven drying resulted in increased drying rates and shorter drying time. Basil can be oven dried at 50 °C to 17.31% moisture content after 15 h and can be sun dried to 23.79% moisture content after 28 h. The mineral content of oven dried herbs was higher than sun dried herbs. K, P, Ca, S, Mg, Fe and Al contents were determined as main minerals in both oven and sun dried basil.