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Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L.

Sravan Kumar, Sandopu and Manoj, Prabhakaran and Nandini, P. Shetty and Giridhar, P. (2015) Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L. Journal of the Science of Food and Agriculture, 95 (9). pp. 1812-1820.

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Abstract

BACKGROUND: Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without much compromising its quality and antioxidant potential. RESULTS: Room- and freeze-dried samples were found to have best quality in terms of colour, total flavonoid content (18.53±2.39 and 18.66±1.06 g kg−1 respectively), total phenolic content (17.76±1.93 and 18.91±0.48 g kg−1), chlorophyll content (1.59±0.001 and 1.55±0.001 g kg−1) and ascorbic acid content (11.11±1.04 and 8.92±0.94 g kg−1) compared with those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and freeze drying retained maximum antioxidant potential as shown by the phosphomolybdate method and the 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity andferric-reducing antioxidantpower assays.Coldwaterandhotwater extracts showedsignificantly higher total phenolic content and total antioxidant activity owing to the greater solubility of phenolics and destruction of cellular components in polar solvents than in organic solvents. CONCLUSION: The data obtained show the potential for retaining quality parameters of roselle leaf under suitable drying methods.

Item Type: Article
Uncontrolled Keywords: roselle; drying methods; ascorbic acid; antioxidant properties; sun drying; microwave drying
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2015 05:48
Last Modified: 11 Dec 2015 05:48
URI: http://ir.cftri.com/id/eprint/12017

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