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  • Title: Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens.
    Author: Madhava Naidu M, Vedashree M, Satapathy P, Khanum H, Ramsamy R, Hebbar HU.
    Journal: Food Chem; 2016 Feb 01; 192():849-56. PubMed ID: 26304420.
    Abstract:
    Different drying methods hot air (HA), 50 °C, 58-63% relative humidity (RH); low humidity air (LHA), 50 °C and 28-30% RH; and radiofrequency (RF), 50 °C, 56-60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF was marginally higher (∼ 22%) compared to HA. Lightness, greenness and yellowness of LHA dried sample were higher than those of the RF and hot-air dried dill greens. Aqueous methanolic extract of dill greens dehydrated by LHA method exhibited higher anti-oxidant activity. Forty-two compounds were identified representing ∼ 85% of the volatile oil and the major volatile compounds for fresh and dried dill leaf oil were α-Phellandrene, α-cymene, α-pinene, Apiol, 1,6-Cyclodecodiene, and 1-methyl-5-methylene. Dehydrated dill greens with their constituent polyphenols, carotenoids, ascorbic acid and minerals have been shown good consumer acceptance as well as shelf life and could serve as a valuable food additive to enhance human nutrition.
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