| Popis: |
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. |
