[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content

Hafeeza, Khanum and Sulochanamma, G. and Borse, B. B. (2013) Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content. Journal of Biological & Scientific Opinion, 1 (2). pp. 50-55.

[img] PDF
Journal of Biological & Scientific Opinion · Volume 1 (2). 2013.pdf - Published Version
Restricted to Registered users only

Download (1MB)


The present study investigated the impact of drying on quality, mineral content and antioxidant activity of coriander herb after four drying treatments. The coriander herb was subjected to different drying methods viz., Low Temperature Low Humidity (LTLH) drying, Infrared (IR) drying, Sun drying and hot air oven drying (60˚C, 80˚C and 100˚C) and analysed. LTLH dried coriander showed higher retention of total chlorophyll (5.3 g %), carotenoids (27.3 mg / 100 g), ascorbic acid (110.5 mg / 100 g) and greenness (−6.73) compared to other drying methods and close to fresh herb. LTLH dried coriander was extracted with different solvents viz., ethanol and aqueous ethanol (50, 60 and 70 %) and evaluated for antioxidant activity. Extract of 60 % ethanol showed higher Radical Scavenging Activity (70 % at 50 ppm), Reducing Power Assay (0.85 Abs at 40 ppm) and Total Polyphenols (5.5 g gallic acid equivalents [GAE] per 100 g) compared to other solvent extracts. The effect of drying on mineral content was estimated. Minerals viz., K, Ca, Fe, Mg, Mn, Zn and Cu were determined. LTLH dried coriander showed higher mineral contents viz., K (9464.9 μg / g), Mg (461.3 μg / g), Mn (68.8 μg / g), Zn (15.8 μg / g) , Ca (734 μg / g) and Fe (1316.7 μg / g) followed by IR, hot air (60°C) and sun drying.

Item Type: Article
Uncontrolled Keywords: coriander; LTLH drying; chlorophyll; colour, carotenoids, antioxidant activity, mineral content
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 32 Antioxidants
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 07:24
Last Modified: 26 Sep 2016 07:24
URI: http://ir.cftri.com/id/eprint/12345

Actions (login required)

View Item View Item