Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng).
Lutein content and β-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 β-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 β-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 β-carotene, respectively.
Department of Plantation Products, Spices and Flavour Technology, Central Food Technological Research Institute (CFTRI), Mysore, India.
Varnashree Boraiah
VB
Shivanna
Nagarajan
N
Subban
D000388:Air; D003890:Desiccation / Q000379:methods*; D004032:Diet; D005612:Freeze Drying; D006358:Hot Temperature; D006801:Humans; D007259:Infrared Rays; D014975:Lutein / Q000032:analysis*; D008872:Microwaves; D032101:Murraya / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D017365:Spices / Q000032:analysis*; D013472:Sunlight; D019207:beta Carotene / Q000032:analysis*
D019207:beta Carotene; D014975:Lutein