Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng).

摘要

Lutein and beta-carotene contents of dried curry leaves (Murraya koenigii L. Spreng) processed by various methods (microwave, combo, infrared (IR), hot air oven, freeze drying, cross flow tray drying, sun and shade drying) were evaluated. The dried leaves were treated with ice-cold acetone to obtain extracts (0.69-3.64% wt./wt.) on a dry wt. basis. Lutein and beta-carotene contents of all extracts were determined by HPLC using an established method, and found to be in the ranges 8.2-99.5 and 2.9-19.2 mg/100 g, respectively. Results indicated that microwave processed leaves contained higher levels of lutein (99.4 mg/100 g) and beta-carotene (19.2 mg/100 g) compared with other drying methods. Min. amounts of lutein and beta-carotene were retained in cross flow dried (8.2 and 3.5 mg/100 g, respectively) and IR dried (23 and 2.9 mg/100 g, respectively) samples.