Microwave drying of moringa oleifera (Lam.) leaves: drying characteristics and quality aspects
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Published:
Mar 1, 2015
Keywords:
Moringa oleifera Microwave drying TPC DPPH radical scavenging activity Quercetin
Main Article Content
Abstract
Moringa oleifera (L.) leaves contain significant amounts of bioactive compounds with high antioxidant activities. The aim of this study was to determine drying characteristics using microwave drying (MWD) at different MW powers from 150 to 900 W. Quality aspects in terms of total phenolic content (TPC), DPPH radical scavenging activity, color, rehydration ratio as well as HPLC measurement of quercetin and kaempferol. The drying data were fitted to four drying models. It was found that three parameter model gave the best fit. The drying constant was related to the MW power using an Arrhenius model. Effective moisture diffusivity (Deff) increased with MW power. The dominant antioxidants were measured in terms of TPC, DPPH radical scavenging activity, content of quercetin and kaempferol. All antioxidants were increased with increasing MW powers for both whole-leaf and half-leaf. The dried whole-leaf at 900W yielded the highest TPC, DPPH radical scavenging activity, content of quercetin and the lowest total color difference (E*). The dried whole-leaf using MWD at 900W were compared with the conventional drying (tray drying at 60C, 70 min), sun drying (SD) and infrared drying (IRD) in terms of TPC, DPPH radical scavenging activity, contents of quercetin and kaempferol. It was found that the dried whole-leaf using MWD at 900W had the highest TPC, DPPH radical scavenging activity and quercetin content and could increase the retention of TPC (43.28%), DPPH radical scavenging activity (25.64%) and quercetin (64.10%). Therefore, the commercial processing of M. oleifera leaves could be improved by using MWD, as the drying time was considerably reduced and the dried M. oleifera leaves had a higher TPC, DPPH radical scavenging activity and quercetin.
Article Details
How to Cite
Potisate, Y., & Phoungchandang, S. (2015). Microwave drying of moringa oleifera (Lam.) leaves: drying characteristics and quality aspects. Asia-Pacific Journal of Science and Technology, 20(1), 12–25. https://doi.org/10.14456/kkurj.2015.2
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Research Articles
References
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[25] Phoungchandang S, Kongpim P. Modeling using a new thin layer drying model and drying characteristics of sweet basil (Ocimum baslicum Linn.) using tray and heat pump-assisted dehumidified drying. J Food Process Eng. 2012; 35: 851-62.
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[31] Askari GR, Eman-Djomeh Z, Mousavi SM. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration. Drying Technol. 2009; 27: 831-41.
[32] Potisate Y, Phoungchandang S. Chlorophyll retention and drying characteristics of ivy gourd leaf (Coccinia grandins Voigt) using tray and heat pump-assisted dehumidified air drying. Drying Technol. 2010; 28: 786-97.
[33] Bahloul N, Boudhriova N, Kechaou N. Moisture desorption-adsorption isotherms and isosteric heats of sorption of Tunisia olive leaves (Olea europaea L.). Ind Crops Prod. 2008; 28: 162-76.
[34] McMinn WAM. Thin layer modeling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng. 2006; 72[2): 113-23.
[35] Evin D. Thin layer drying kinetics of Gundelia tournefortii L. Food Bioprod Process. 2012; 90[2): 323-32.
[36] Wang Z, Sun J, Chen F, Liao X, Hu X. Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J Food Eng. 2007; 80: 536-44.
[37] Demirhan E, Özbek B. Microwave-drying characteristics of basil. J Food Process Preserv. 2010; 34[3): 476-94.[38) Demirhan E, Özbek B. Thin-layer drying characteristics and modeling of celery leaves undergoing microwave treatment. Chem Eng Commun. 2011; 198(7): 957-75.
[39] Sarimeseli, A. Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Convers Manag. 2011; 52: 1449-53.
[40] Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002; 50: 3010-4.
[41] Peleg H, Naim M, Rouseff RL, Zehavi U. Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradise). J Sci Food Agric. 1991; 57: 417-26.
[42] Lee HS, Coates GA. Thermal pasteurization affects on color of red grapefruit juices. J Food Sci. 1999; 64: 663-6.
[43] Palou E, Lopez-Malo A, Barbosa-Canovas GV, WeltiChanes J, Swanson BG. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. J Food Sci. 1999; 64: 42-5.
[2] Parrotta JA. Healing plants of Peninsular Indis. CABI Publ. 2001; 528-30.
[3] Gowrishankar R, Kumar M, Menon V, Divi MS, Saravanan M, Magudapathy P, Panigrahi BK, Nair KGM, Vendataramaniah K, et al. Trace element studies on Tinospora cordifolia (Menispermaceae), Ocimumsanctum (Lamiaceae), Moringa oleifera (Moringaceae), and Phyllanthus niruri (Eophorbiaceae) Using PIXE. Biol Trace Elem Res. 2010; 133: 357-63.
[4) Makkar HPS, Becker K. Nutrients and antiquality factors in different morphological parts of the Moringa olefer tree. J Agric Sci. 1997; 128: 311-22.
[5] Craig WJ. Health-promoting properties of common herbs. Am J Clin Nutr. 1999; 70[3): 491s-99s.
[6] Nair AGR, Subramanian SS. Pigment of the flowers of Moringa sterygosperma. Curr Sci. 1962; 31: 155-8.
[7] Siddhuraju P, Becker K. Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifer Lam.) leaves. J Agric Food Chem. 2003; 51(8): 2144-55.
[8] Dev SRS, Geetha P, Orsat V, Gariépy Y, Raghavan GSV. Effects of microwave-assisted hot air drying and conventional hot air drying on the drying kinetics, color, rehydration, and volatiles of Moringa oleifera. Drying Technol. 2011; 29: 1452-8.
[9] Maskan M. Microwave/air and microwave finish drying of banana. J Food Eng. 2000; 44: 71-8.
[10] Dadali G, Özbek B. Microwave heat treatment of leek: drying kinetic and effective moisture diffusivity. Int J Food Sci Technol. 2008; 43: 1443-51.
[11] Abbasi SA, Sharifzade F, Tavakkol AR, Majnoun HN, Gazor HR. Optimization of processing parameters of soy bean seeds dried in a constant-bed dryer using response surface methodology. J Agric Sci Technol. 2010; 12: 409-23.[12] Wang W, Thorat BN, Chen G, Mujumdar AS. Simulation of fluidized-bed drying of carrot with microwave heating. Drying Technol. 2002; 20: 1855-68.
[13] Stanislawski J. Drying of diced carrot in a combined microwave-fluidized bed dryer. Drying Technol. 2005; 23: 1711-21.
[14] Wang J, Xi YS. Drying characteristics and drying quality of carrot using a two-stage microwave process. J Food Eng. 2005; 68: 505-11.
[15] Zheng-Wei C, Shi-Ying X, Da-Wen S, Chen W. Temperature changes during microwave-vacuum drying of sliced carrots. Drying Technol. 2005; 23: 1057-74.
[16] Soysal Y. Microwave drying characteristics of parsley. Biosyst Eng. 2004; 89: 167-73.
[17] Alibas I. Characteristics of chard leaves during microwave, convective and combined microwave-convection drying. Drying Technol. 2006; 24: 1425-35.
[18] Panchariya PC, Popovic D, Sharma AL. Thin-layer modeling of black tea drying process. J Food Eng. 2002; 52: 349-57.
[19] Dadali G, Demirhan E, Özbek B. Microwave heat treatment of spinach: drying kinetics and effective moisture diffusivity. Drying Technol. 2007; 25: 1703-12.
[20] Özbek B, Dadali G. Thin layer drying characteristics and modeling of mint leaves undergoing microwave treatment. J Food Eng. 2007; 83: 541-49.
[21] Potisate Y, Phoungchandang S, Kerr WL. The effects of pre-drying treatments and different drying methods on phytochemical compound retention and drying characteristics of Moringa leaves (Moringaoleifera Lam.). Drying Technol. 2014; Doi:10.1080/07373937.2014.926912.
[22] Henderson SM, Pabis S. Grain drying theory I. Temperature effect on drying coefficient. J Agric Eng Res. 1961; 6 [3): 169-74.
[23] Overhult DG, White HE, Ross IJ. Drying soybeans with heated air. Trans ASAE. 1973; 16 [1): 112-3.
[24] Phoungchandang S, Woods JL. Moisture diffusion and desorption isotherms for banana. J Food Sci. 2000; 64[4): 651-7.
[25] Phoungchandang S, Kongpim P. Modeling using a new thin layer drying model and drying characteristics of sweet basil (Ocimum baslicum Linn.) using tray and heat pump-assisted dehumidified drying. J Food Process Eng. 2012; 35: 851-62.
[26] Crank J. The mathematics of diffusion. 2nd ed. London: Oxford University Press; 1975.
[27] Dadali G, Demirhan E, Özbek B. Color change kinetics of spinach undergoing microwave drying. Drying Technol. 2007; 25: 1713-23.
[28] Lako J, Trenerry CV, Wahlqvist M, Wattanapenpaiboon N, Soth-eeswaran S, Premier R, et al. Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. Food Chem. 2007; 101: 1727-41.
[29] Maisuthisakul P, Pasuk S, Ritthiruangdej P. Relationship between antioxidant properties and chemical composition of some Thai plants. J Food Comp Anal. 2008; 21: 229-40.
[30] Sultana B, Anwar F. Flavonols (kaempeferol, quercetin, myricetin) contents of selected fruits, vegetables and medicinal plants. Food Chem. 2008; 108: 894-7.
[31] Askari GR, Eman-Djomeh Z, Mousavi SM. An investigation of the effects of drying methods and conditions on drying characteristics and quality attributes of agricultural products during hot air and hot air/microwave-assisted dehydration. Drying Technol. 2009; 27: 831-41.
[32] Potisate Y, Phoungchandang S. Chlorophyll retention and drying characteristics of ivy gourd leaf (Coccinia grandins Voigt) using tray and heat pump-assisted dehumidified air drying. Drying Technol. 2010; 28: 786-97.
[33] Bahloul N, Boudhriova N, Kechaou N. Moisture desorption-adsorption isotherms and isosteric heats of sorption of Tunisia olive leaves (Olea europaea L.). Ind Crops Prod. 2008; 28: 162-76.
[34] McMinn WAM. Thin layer modeling of the convective, microwave, microwave-convective and microwave-vacuum drying of lactose powder. J Food Eng. 2006; 72[2): 113-23.
[35] Evin D. Thin layer drying kinetics of Gundelia tournefortii L. Food Bioprod Process. 2012; 90[2): 323-32.
[36] Wang Z, Sun J, Chen F, Liao X, Hu X. Mathematical modeling on thin layer microwave drying of apple pomace with and without hot air pre-drying. J Food Eng. 2007; 80: 536-44.
[37] Demirhan E, Özbek B. Microwave-drying characteristics of basil. J Food Process Preserv. 2010; 34[3): 476-94.[38) Demirhan E, Özbek B. Thin-layer drying characteristics and modeling of celery leaves undergoing microwave treatment. Chem Eng Commun. 2011; 198(7): 957-75.
[39] Sarimeseli, A. Microwave drying characteristics of coriander (Coriandrum sativum L.) leaves. Energy Convers Manag. 2011; 52: 1449-53.
[40] Dewanto V, Wu X, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem. 2002; 50: 3010-4.
[41] Peleg H, Naim M, Rouseff RL, Zehavi U. Distribution of bound and free polyphenolic acids in oranges (Citrus sinensis) and grapefruits (Citrus paradise). J Sci Food Agric. 1991; 57: 417-26.
[42] Lee HS, Coates GA. Thermal pasteurization affects on color of red grapefruit juices. J Food Sci. 1999; 64: 663-6.
[43] Palou E, Lopez-Malo A, Barbosa-Canovas GV, WeltiChanes J, Swanson BG. Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree. J Food Sci. 1999; 64: 42-5.