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Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng)

Varnashree, B. S. and Nagarajan, S. (2013) Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng). International Journal of Food Sciences and Nutrition, 64 (1). pp. 58-62. ISSN 0963-7486

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Abstract

Lutein content and b-carotene content of dried curry leaves (Murraya koenigii L. Spreng) by various methods [microwave, combo, infrared (IR), hot air oven, freeze drying, cross flow tray drying, sun and shade drying] have been evaluated. The dried leaves were treated with ice-cold acetone to get the extracts (0.69–3.64% w/w) on dry weight basis. Lutein content and b-carotene content of all these extracts were determined by high-performance liquid chromatography using an established method and found in the range of 8.2–99.5 mg/100 g and 2.9–19.2 mg/100 g, respectively. The results indicated that the microwave processed leaves contain higher levels of lutein (99.4 mg/100 g) and b-carotene (19.2 mg/100 g) compared with other drying methods. The cross flow dried (8.2 mg/100 g and 3.5 mg/100 g) and IR dried samples (23 mg/100 g and 2.9 mg/100 g) retained minimum amount of lutein and b-carotene, respectively.

Item Type: Article
Uncontrolled Keywords: b-carotene, lutein, curry leaves, drying, Murraya koenigii L. Spreng
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Nov 2012 11:01
Last Modified: 13 May 2013 07:14
URI: http://ir.cftri.com/id/eprint/11023

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