Comparative Effects of Oven-Drying on Quality of Selected Leafy Spices

Indonesian Food Science & Technology Journal Pub Date : 2022-07-31 DOI:10.22437/ifstj.v5i2.17695

J. Ndife, S. Ubbor, Augusta Chinweikpe, Anselm U. Onwuzuruike

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Abstract

There has been increasing interest in culinary spices for their health benefits besides flavour. This study assessed the comparative effect of oven-drying on the chemical composition of selected leafy spices. Fresh Uziza (Piper guineense), Curry (Murraya koenigii), Nchanwu (Ocimum gratissimum), Parsley (Petroselinum crispum) and, Mint leaves (Mentha spicata) were assessed for proximate composition, then dried in an oven at 65 °C for 25 min. The dried spice leaves were analysed for their proximate composition, mineral contents, phytochemicals, antioxidants, and sensory properties. Proximate analysis showed that moisture content of fresh leafy spices reduced (8.76-10.23%) after drying (3.15 to 5.02%) while fat (1.57-2.83), protein (4.64-5.87%), fibre (1.15-2.83%) and ash (7.89-11.15%) increased after drying. Mineral contents of spices ranged from 7.15-140.05 mg/100g for sodium, 10.04-330.90 mg/100g for potassium and 12.75-305.30 mg/100g for calcium. Parsley spice leaves had the highest concentration of investigated phytochemicals, total polyphenols (43.36 mg/100g) and vitamin C (20.76%). Nchanwu leaves had the highest DPPH activity (75.66%) while Mint leaves had the highest FRAP (μmol/g) and vitamin E (29.98%). The sensory acceptability scores were high (6.95-8.00). The results reveal that oven-drying improved the concentration of nutrients and antioxidant activities and is effective in preserving leafy spices.

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烘箱干燥对精选叶香料品质的影响比较

人们对烹饪香料越来越感兴趣，因为除了味道之外，它们还对健康有益。本研究评估了烘箱干燥对所选叶香料化学成分的比较影响。评估新鲜乌兹沙(Piper guineense)、咖喱(Murraya koenigii)、Nchanwu (Ocimum gratissimum)、欧芹(Petroselinum crispum)和薄荷叶(Mentha spicata)的近似成分，然后在65°C的烤箱中干燥25分钟。分析干燥的香料叶的近似成分、矿物质含量、植物化学物质、抗氧化剂和感官特性。近似分析表明，鲜叶香料干燥后水分含量(3.15% ~ 5.02%)降低(8.76 ~ 10.23%)，脂肪含量(1.57 ~ 2.83)、蛋白质含量(4.64 ~ 5.87%)、纤维含量(1.15 ~ 2.83%)和灰分含量(7.89 ~ 11.15%)增加。香料中钠的含量为7.15 ~ 140.05 mg/100g，钾的含量为10.04 ~ 330.90 mg/100g，钙的含量为12.75 ~ 305.30 mg/100g。欧芹香料叶中总多酚(43.36 mg/100g)和维生素C(20.76%)的含量最高。Nchanwu叶DPPH活性最高(75.66%)，Mint叶FRAP (μmol/g)和维生素E活性最高(29.98%)。感官可接受性评分较高(6.95 ~ 8.00)。结果表明，烘箱干燥提高了叶香料的营养成分浓度和抗氧化活性，对叶香料的保鲜效果显著。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Indonesian Food Science & Technology Journal

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