The Effect of Different Drying Methods on Primary and Secondary Metabolites in Korean Mint Flower

Edible flowers have been used in the food and beverage industries because of their high nutritional value, flavor, scent. For storage edible these industries, drying is a necessity to store materials more easily prevent damage metabolites flowers. However, may affect metabolite retention conditions can differ according various methods. In this study, Agastache rugosa were dried using four different methods (oven at 25 ± 1 °C, 50 80 freeze drying) primary secondary analyzed high-performance liquid chromatography (HPLC) gas time-of-flight mass spectrometry (GC-TOF/MS). Freeze-dried flower samples contained higher levels carotenoids (lutein, 13Z-?-carotene, ?-carotene, 9Z-?-carotene) phenolics (rosmarinic acid, ferulic sinapic acid). Contrarily, °C oven-dried most amino acids flavonoids (including acacetin tilianin) carbohydrates. Therefore, freeze-drying suitable method for retaining phenolics. contrast, oven was highly recommended retain flavonoids.