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Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content

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Relation http://ir.cftri.com/12345/
http://dx.doi.org/10.7897/2321–6328.01203
 
Title Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content
 
Creator Hafeeza, Khanum
Sulochanamma, G.
Borse, B. B.
 
Subject 30 Spices/Condiments
32 Antioxidants
02 Drying and Dehydration
 
Description The present study investigated the impact of drying on quality, mineral content and antioxidant activity of
coriander herb after four drying treatments. The coriander herb was subjected to different drying methods viz.,
Low Temperature Low Humidity (LTLH) drying, Infrared (IR) drying, Sun drying and hot air oven drying
(60˚C, 80˚C and 100˚C) and analysed. LTLH dried coriander showed higher retention of total chlorophyll (5.3
g %), carotenoids (27.3 mg / 100 g), ascorbic acid (110.5 mg / 100 g) and greenness (−6.73) compared to other
drying methods and close to fresh herb. LTLH dried coriander was extracted with different solvents viz.,
ethanol and aqueous ethanol (50, 60 and 70 %) and evaluated for antioxidant activity. Extract of 60 % ethanol
showed higher Radical Scavenging Activity (70 % at 50 ppm), Reducing Power Assay (0.85 Abs at 40 ppm)
and Total Polyphenols (5.5 g gallic acid equivalents [GAE] per 100 g) compared to other solvent extracts. The
effect of drying on mineral content was estimated. Minerals viz., K, Ca, Fe, Mg, Mn, Zn and Cu were
determined. LTLH dried coriander showed higher mineral contents viz., K (9464.9 μg / g), Mg (461.3 μg / g),
Mn (68.8 μg / g), Zn (15.8 μg / g) , Ca (734 μg / g) and Fe (1316.7 μg / g) followed by IR, hot air (60°C) and
sun drying.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12345/1/Journal%20of%20Biological%20%26%20Scientific%20Opinion%20%C2%B7%20Volume%201%20%282%29.%202013.pdf
Hafeeza, Khanum and Sulochanamma, G. and Borse, B. B. (2013) Impact of Drying Coriander Herb on Antioxidant Activity and Mineral Content. Journal of Biological & Scientific Opinion, 1 (2). pp. 50-55.