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Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product.

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Relation http://ir.cftri.com/11642/
http://doi.org/10.1007/s13197-014-1264-3
 
Title Effect of dehydration methods on retention of carotenoids,
tocopherols, ascorbic acid and antioxidant activity
in Moringa oleifera leaves and preparation of a RTE product.
 
Creator Saini, R. K.
Shetty, N. P.
Maya, Prakash
Giridhar, P.
 
Subject 23 Vegetables
32 Antioxidants
02 Drying and Dehydration
 
Description Fresh leaves of M. oleifera plants were analysed for
nutritionally important phytoconstituents and feasible commercially
used dehydration method were evaluated to preserve
these in dehydrated leaves. Trans-lutein, trans-β-carotene
and trans-zeaxanthin were found as the major carotenoids
in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g
FW, respectively. Similarly, high amounts of ascorbic acid, α-
tocopherol and total phenolic content (271.0, 36.9 and
512.0 mg/100 g FW), respectively were recorded in leaves.
α-tocopherol was the most stable vitamin under all drying
conditions (86.4 % retention during oven drying), compare
to other studied phytoconstituents. Cabinet tray drying was
found as efficient as lyophilisation to retain maximum content
of total carotenoids (60.1 %), trans-β-carotene (90.1 %), 13-
cis-lutein (93.2 %), and DPPH activity, however, lutein
(51.3 %) and ascorbic acid (97.8 %) was best preserved by
lyophilisation. During dehydration, significant trans to cis
isomerization of β-carotene and lutein was also recorded. A
ready to eat (RTE) chutney powder (adjunct) was developed
from dehydrated leaves. The product was evaluated using
Quantitative Descriptive Analysis and was accepted with a
high overall quality score. The present investigation explores
the nutritional potential of M. oleifera leaves and suitable
methods of drying that could be useful for processed food
formulation.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11642/1/JOURNAL%20OF%20FOOD%20SCIENCE%20AND%20TECHNOLOGY_2014_1.pdf
Saini, R. K. and Shetty, N. P. and Maya, Prakash and Giridhar, P. (2014) Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product. Journal of Food Science and Technology, 51 (9). pp. 2176-2182. ISSN 0022-1155