title: Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens.
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.
authors: Department of Spices and Flavour Science, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India. Electronic address: mmnaidu@cftri.res.in.
authors: M
authors: M
authors: Madhava Naidu
authors: Department of Spices and Flavour Science, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India.
authors: M
authors: M
authors: Vedashree
authors: Department of Spices and Flavour Science, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India.
authors: Pankaj
authors: P
authors: Satapathy
authors: Department of Spices and Flavour Science, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India.
authors: Hafeeza
authors: H
authors: Khanum
authors: Department of Traditional Food & Sensory Science, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India.
authors: Ravi
authors: R
authors: Ramsamy
authors: Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020, India.
authors: H Umesh
authors: HU
authors: Hebbar
mesh_terms: D028524:Anethum graveolens / Q000737:chemistry*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D010936:Plant Extracts
keywords: Antioxidant activity; Chlorophyll; Color; Dill; Drying; Kinetics; Polyphenols; β-Carotene