Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product

• Published in: Journal of food science and technology Vol. 51; no. 9; pp. 2176 - 2182
• Main Authors: Saini, R. K., Shetty, N. P., Prakash, Maya, Giridhar, P.
• Format: Journal Article
• Language: English
• Published: India Springer India 01.09.2014; Springer Nature B.V
• Subjects: Acids; Agricultural commodities; Antioxidants; Carotenoids; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chlorophyll; Dehydration; Drying; Food; Food Science; Leaves; Nutrition; Original; Original Article; Phenols; Phytochemicals; Processed foods; Research centers; Retention; Solvents; Studies; Vegetables; Vitamin C; India; Nutrient composition; Dehydration; Antioxidant activity; Drying; Moringa oleifera
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-014-1264-3

Fresh leaves of M. oleifera plants were analysed for nutritionally important phytoconstituents and feasible commercially used dehydration method were evaluated to preserve these in dehydrated leaves. Trans- lutein, trans-β -carotene and trans- zeaxanthin were found as the major carotenoids in fresh leaves, accounting for 36.9, 18.2 and 5.5 mg/100 g FW, respectively. Similarly, high amounts of ascorbic acid, α -tocopherol and total phenolic content (271.0, 36.9 and 512.0 mg/100 g FW), respectively were recorded in leaves. α -tocopherol was the most stable vitamin under all drying conditions (86.4 % retention during oven drying), compare to other studied phytoconstituents. Cabinet tray drying was found as efficient as lyophilisation to retain maximum content of total carotenoids (60.1 %), trans-β -carotene (90.1 %), 13- cis -lutein (93.2 %), and DPPH activity, however, lutein (51.3 %) and ascorbic acid (97.8 %) was best preserved by lyophilisation. During dehydration, significant trans to cis isomerization of β -carotene and lutein was also recorded. A ready to eat (RTE) chutney powder (adjunct) was developed from dehydrated leaves. The product was evaluated using Quantitative Descriptive Analysis and was accepted with a high overall quality score. The present investigation explores the nutritional potential of M. oleifera leaves and suitable methods of drying that could be useful for processed food formulation.