Abstract：
:Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF was marginally higher (∼ 22%) compared to HA. Lightness, greenness and yellowness of LHA dried sample were higher than those of the RF and hot-air dried dill greens. Aqueous methanolic extract of dill greens dehydrated by LHA method exhibited higher anti-oxidant activity. Forty-two compounds were identified representing ∼ 85% of the volatile oil and the major volatile compounds for fresh and dried dill leaf oil were α-Phellandrene, α-cymene, α-pinene, Apiol, 1,6-Cyclodecodiene, and 1-methyl-5-methylene. Dehydrated dill greens with their constituent polyphenols, carotenoids, ascorbic acid and minerals have been shown good consumer acceptance as well as shelf life and could serve as a valuable food additive to enhance human nutrition.
journal_name
Food Chemjournal_title
Food chemistryauthors
Madhava Naidu M,Vedashree M,Satapathy P,Khanum H,Ramsamy R,Hebbar HUdoi
10.1016/j.foodchem.2015.07.076subject
Has Abstractpub_date
2016-02-01 00:00:00pages
849-56eissn
0308-8146issn
1873-7072pii
S0308-8146(15)01109-7journal_volume
192pub_type
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