Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves

Kamel, Sahar Mostafa

doi:10.4172/2157-7110.1000233

Cited by 9 publications

(7 citation statements)

References 34 publications

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“…These values are in good agreement with those reported by Kamel et al (2013) who found 87.58%, 83.4% and 84.75% in dill, parsley and celery leaves respectively, while Leahu et al (2013) determined a moisture content of 82.25% in dill and 83.24% in parsley.…”

Section: Resultssupporting

confidence: 91%

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Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

Nour

Trandafir

Cosmulescu

2017

Not Bot Horti Agrobo

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In the present work, four of the most widely used culinary herbs (parsley, dill, lovage and celery leaves) in the Romanian traditional cuisine were assessed for some nutritional quality parameters (moisture content, titratable acidity, ascorbic acid content and mineral content), total phenolics content, total flavonoids content and antioxidant activity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. In addition, high-performance liquid chromatography (HPLC) coupled with diode-array detection was applied for the identification and quantification of some individual phenolic compounds in the selected aromatic herbs. Although parsley showed the highest ascorbic acid content (206.32 mg/100 g fw), it registered the lowest antioxidant activity. Fresh lovage recorded the highest total phenolic content (577.04 mg GAE/100 g), total flavonoids content (298.38 mg QE/100 g) and antioxidant activity, followed by dill and celery leaves. Among the identified phenolic acids, ellagic acid was predominant in lovage and celery leaves whereas sinapic and vanillic acids were prevalent in dill. Among flavonoids, myricetin was predominant in parsley and celery leaves whereas rutin was predominant in dill and lovage.

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Section: Resultssupporting

confidence: 91%

“…Because of the high moisture content, these aromatic herbs are susceptible to degradation which can render the product unsuitable for consumption. In order to inhibit microorganism growth and prevent degradation, aromatic herbs are ordinarily dried for market using different methods (Kamel et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

Nour

Trandafir

Cosmulescu

2017

Not Bot Horti Agrobo

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“…Thus, the most significant decrease has occurred in parsley (p < 0.01), followed by dill and celery (p < 0.05). The data obtained in the case of drying preservation are similar to those reported by Kamel (2013), which determined the variation of the biochemical components of the parsley and dill leaves dried in microwave oven, over various periods of time. A decrease in the concentration of chlorophyll in plants maintained at low temperature (4°C) was also observed by Cătunescu et al, (2012).…”

Section: Resultssupporting

confidence: 85%

Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

Andrei¹,

Bunea²,

Bele³

et al. 2018

BUASVMCN-FST

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The chlorophylls, carotenoids, total polyphenols contents and antioxidant activity in fresh and stored Parsley, celery and dill leaves were comparatively determined by spectrophotometric and high performance liquid chromatography (HPLC) methods. Results indicated that freezing does not induce significant changes in chlorophyll concentration. Drying induces significant decreases, varying according to the analyzed plant; parsley (60%), followed by dill (56.4%) and celery (45.3%). The carotenoids identified in all plants were lutein, b-carotene and cis-β-carotene. Fresh parsley leaves showed the highest total carotenoid concentration (21.64 mg/100g FW), followed by celery (15.41 mg/100g FW) and dill (14.95 mg/100g FW). Total polyphenols had an average concentration of 2.15 mg/g FW in parsley; 2.7 mg/g FW in dill and almost the double, 4.13 mg/g FW in celery. Drying of leaves induced a decrease with approximately 50% of the total polyphenol concentration, while freezing, did not significantly affect it. The highest antioxidant activity was observed in the dill, followed by parsley and celery. In both types of methods (freezing and drying in the oven), decreases in antioxidant activity were observed.

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“…This might be due to the improvement in the availability of carotenoid pigments, which is caused by the breaking down of the crystalline carotenoid complexes and breaking down of pectin in carrot cell wall during pretreatment (Sharma, Chen, & Vu Lan, 2009). Kamel (2013) R 2 values for beta carotene content of slices and shreds were observed as 0.998 and 0.998, respectively (Table 3).…”

Section: Effect Of Pretreatments On Beta-carotene Content Of Dried mentioning

confidence: 93%

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

Delfiya

Mohapatra

Kotwaliwale

et al. 2017

J Food Process Preserv

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The effect of microwave blanching time (0–3 min), followed by dipping in brine solution (sample to solution ratio 0–4) prior to drying of carrot slices and shreds in solar‐biomass hybrid dryer on the final moisture content of the samples, drying rate, rehydration ratio, color change, textural firmness change, and beta carotene content was studied using two‐factor 3 level factorial design. Pretreatment parameters were optimized using response surface methodology. As the microwave blanching time increased, there was an increase in the drying rate, rehydration ratio, and beta carotene content, with minimum changes in textural firmness, color, and final moisture content. Increase in brine solution to sample ratio impacted the drying rate and beta‐carotene content in the samples, positively. Microwave blanching time of 3 min and brine solution to sample ratio of 2 were found to be the optimum pretreatment parameters for drying of carrot slices and shreds. Practical applications Solar energy is abundantly available in tropical countries like India and this renewable energy can be utilized to preserve food materials, economically. Carrots being seasonal in nature require be drying and preserving for further use during off seasons, and potential of a solar‐biomass hybrid dryer can be tapped to reduce the energy requirement for a high energy requiring processing operation like drying. The study recommends pretreatments to carrot slices and shreds like dry microwave blanching, followed by brine solution dipping of carrot slices and shreds for better quality in terms of faster moisture removal leading to lower drying period, beta‐carotene retention, better rehydration characteristics as compared to control samples, where no such pretreatments were given. This recommendation can be very well be utilized to reduce the energy demand in food processing industry.

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Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves

Cited by 9 publications

References 34 publications

Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

Bioactive Compounds and Antioxidant Activity in Some Fresh and Canned Aromatic Herbs

Effect of microwave blanching and brine solution pretreatment on the quality of carrots dried in solar‐biomass hybrid dryer

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