Optimized Drying of Kaprow Leaves for Industrial Production of Holy Basil Spice Powder

Raksakantong, Pornpimol; Siriamornpun, Sirithon; Ratseewo, Jiranan; Meeso, Naret

doi:10.1080/07373937.2011.558649

Cited by 15 publications

(6 citation statements)

References 48 publications

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“…, 2011). The kaprow khao samples that were LRH‐dried and FIR‐dried had higher content of TPC and TFC, compared with fresh sample (Raksakantong et al. , 2011).…”

Section: Resultsmentioning

confidence: 94%

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Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

Raksakantong

Siriamornpun

Meeso

2011

Int J of Food Sci Tech

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This study investigated the changes in colour, volatile compounds, fatty acids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of kaffir lime leaves (makrud in Thai) Citrus hystrix D.C. after three drying treatments, namely hot-air (HA) drying, low relative humidity (LRH) air drying and far-infrared radiation (FIR) drying. Overall, when compared with fresh leaves, a slight decrease in L* values of the three dried samples was observed. TPC, TFC and ferric-reducing ⁄ antioxidant power (FRAP) values were increased by LRH and FIR drying (LRH: 39%, 43% and 28%; FIR: 62%, 39% and 39%), while HA drying decreased TPC, TFC and FRAP values (28%, 21% and 1%), compared with fresh leaves. The main volatile compounds in fresh leaves were citronellal, followed by linalool and viridiflorol. Drying brought about an increase in the concentrations of volatile components, such as citronellal with HA, LRH and FIR drying (79%, 83% and 64%, respectively), compared with the results for fresh leaves (56%). LRH and HA drying increased essential fatty acid alpha-linolenic acid (ALA, 18:3n-3), while linoleic acid (LA, 18:2n-6) was increased by FIR drying. The present study has provided useful information for the industrial use of dried kaffir lime production.

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“…, 2011). The kaprow khao samples that were LRH‐dried and FIR‐dried had higher content of TPC and TFC, compared with fresh sample (Raksakantong et al. , 2011).…”

Section: Resultsmentioning

confidence: 94%

“…For each drying method, 100 g of fresh leaves was used. The protocols used in this study were selected from the optimal conditions of each method, which were preliminarily studied in our laboratory (Raksakantong et al. , 2011).…”

Section: Methodsmentioning

confidence: 99%

Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

Raksakantong

Siriamornpun

Meeso

2011

Int J of Food Sci Tech

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“…However, in physical terms, these specimens may be obtained as, inter alia, extracts and isolates in liquid, powdered, paste, dried products or microencapsulated specimens. A comparison of the antioxidant activity of some of the above-mentioned forms of additives has shown that the best properties are attributed to the extracts, then freeze-dried products, dried products obtained by desiccation in an oven and -fi nally -ground fresh spices [Henning et al, 2011;Raksakantong et al, 2011]. The use of antioxidants in the form of extracts and purifi ed extracts is expensive and requires a laboratory facility.…”

Section: The Use Of Antioxidant Additives In Reducing the Loss Of Thementioning

confidence: 99%

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Hęś¹

2017

Pol. J. Food Nutr. Sci.

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This study presents several aspects of the mutual interaction between lipids and proteins. Nutritional and technological implications of the reaction of oxidized lipids with proteins are discussed. Changes are highlighted in the content of amino acids and protein digestibility, formation of cross--links, fl avor compounds, as well as the formation of colored non-enzymatic browning products. Attention is paid to the agents which may determine the reaction of amino acids with the products of lipid oxidation, i.e. the presence of catalysts or inhibitors in the environment, the presence of water, pH of the environment, temperature or reaction time. It was also noted that the conformation of the protein structure, the surface charge, the affi nity, and the accessibility of reactive groups affect the intensity of these interactions. This review article presents methods which reduce oxidative rancidity due to the use of antioxidant compounds, particularly the possibility of the use of natural antioxidants that reduce the number of lipid and protein oxidation products, and are simultaneously able to model the nutritional value of food.

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“…Dry plant material gives free bonding of solvents with the phytochemicals according to its polarity. Drying increases the concentration of volatile components in the leaves compared to fresh, undried leaves 41 . Moderate temperature is usually used for drying because at high‐temperature exposure, the oil glands may break.…”

Section: Methods Of Kaffir Lime Oil Extractionmentioning

confidence: 99%

Techniques for essential oil extraction from kaffir lime and its application in health care products—A review

Suresh¹,

Velusamy²,

Ayyasamy³

et al. 2020

Flavour & Fragrance J

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Kaffir lime (Citrus hystrix DC) is a tropical plant with aromatic leaves. It produces fruits that are used in Asian cuisines as a flavoring agent. Essential oil from the leaves and peel of kaffir lime is a complex mixture of volatile and semi‐volatile compounds. It is rich in bioactive molecules that act synergistically to improve the well‐being of an individual. The method of extraction is important as it affects the quality and quantity of essential oil significantly. Kaffir lime oil is used as raw material in many fields, some of which include pharmaceutical, agronomic, food, sanitary, cosmetic, and perfume industries. It is also used extensively in aromatherapy and as an essential ingredient of various cosmetic and beauty products. Hydrodistillation, steam distillation, pressurized liquid extraction, and soxhlet extraction are some of the commonly used methods for extracting essential oil from kaffir lime as they are cost‐effective, environment friendly, and easy to implement on commercial scale. This review discusses about the condition's of extraction, merits, and demerits of various extraction methods used for kaffir lime oil and their application in healthcare products to induce positive effect in humans.

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Optimized Drying of Kaprow Leaves for Industrial Production of Holy Basil Spice Powder

Cited by 15 publications

References 48 publications

Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

Effect of drying methods on volatile compounds, fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

Protein-Lipid Interactions in Different Meat Systems in the Presence of Natural Antioxidants – a Review

Techniques for essential oil extraction from kaffir lime and its application in health care products—A review

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