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

Abstract

Lutein content and β-carotene content of dried curry leaves (Murraya koenigii L. Spreng) by various methods [microwave, combo, infrared (IR), hot air oven, freeze drying, cross flow tray drying, sun and shade drying] have been evaluated. The dried leaves were treated with ice-cold acetone to get the extracts (0.69–3.64% w/w) on dry weight basis. Lutein content and β-carotene content of all these extracts were determined by high-performance liquid chromatography using an established method and found in the range of 8.2–99.5 mg/100 g and 2.9–19.2 mg/100 g, respectively. The results indicated that the microwave processed leaves contain higher levels of lutein (99.4 mg/100 g) and β-carotene (19.2 mg/100 g) compared with other drying methods. The cross flow dried (8.2 mg/100 g and 3.5 mg/100 g) and IR dried samples (23 mg/100 g and 2.9 mg/100 g) retained minimum amount of lutein and β-carotene, respectively.

Keywords::

• β-carotene
• lutein
• curry leaves
• drying
• Murraya koenigii L. Spreng

Declarations of interest: The authors thank Mrs G. Sulochanamma for helping to carry out the HPLC analysis. The author Ms B.S. Varnashree, SRF, also thanks the University of Mysore for providing fellowship during the course of work. The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.