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Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L.

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Relation http://ir.cftri.com/12017/
http://dx.doi.org/10.1002/jsfa.6879
 
Title Effect of different drying methods
on chlorophyll, ascorbic acid and antioxidant
compounds retention of leaves of Hibiscus
sabdariffa L.
 
Creator Sravan Kumar, Sandopu
Manoj, Prabhakaran
Nandini, P. Shetty
Giridhar, P.
 
Subject 23 Vegetables
02 Drying and Dehydration
 
Description BACKGROUND: Use of the indigenous, easily accessible leafy vegetable roselle (Hibiscus sabdariffa L.) for value addition is
gaining impetus as its nutritive and nutraceutical compounds are exposed by investigations. Being a perishable, storage is
challenging, hence different methods of drying have been an attractive alternative for its postharvest usage in foods without
much compromising its quality and antioxidant potential.
RESULTS: Room- and freeze-dried samples were found to have best quality in terms of colour, total flavonoid content
(18.53±2.39 and 18.66±1.06 g kg−1 respectively), total phenolic content (17.76±1.93 and 18.91±0.48 g kg−1), chlorophyll
content (1.59±0.001 and 1.55±0.001 g kg−1) and ascorbic acid content (11.11±1.04 and 8.92±0.94 g kg−1) compared with
those subjected to infrared, crossflow, microwave, oven or sun drying. Samples treated by room and freeze drying retained
maximum antioxidant potential as shown by the phosphomolybdate method and the 2,2-diphenyl-1-picrylhydrazyl free
radical-scavenging activity andferric-reducing antioxidantpower assays.Coldwaterandhotwater extracts showedsignificantly
higher total phenolic content and total antioxidant activity owing to the greater solubility of phenolics and destruction of
cellular components in polar solvents than in organic solvents.
CONCLUSION: The data obtained show the potential for retaining quality parameters of roselle leaf under suitable drying
methods.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12017/1/Journal%20of%20the%20Science%20of%20Food%20and%20Agriculture%20Volume%2095%2C%20Issue%209%2C%20July%202015%2C%20Pages%201812%E2%80%931820.pdf
Sravan Kumar, Sandopu and Manoj, Prabhakaran and Nandini, P. Shetty and Giridhar, P. (2015) Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L. Journal of the Science of Food and Agriculture, 95 (9). pp. 1812-1820.