Volume 192, 1 February 2016, Pages 849–856
Highlights
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- Results demonstrated that the LHA is the most preferable drying method for dill greens.
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- Methanolic extracts of dill had a significant effect on scavenging free radicals.
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- Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds.
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- Dehydrated dill greens with their constituents can serve as a valuable food additive.
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.
Keywords
- Dill;
- Drying;
- Color;
- Chlorophyll;
- β-Carotene;
- Kinetics;
- Antioxidant activity;
- Polyphenols
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