Optimized Drying of Kaprow Leaves for Industrial Production of Holy Basil Spice Powder

Abstract

The present study investigated the changes in color, volatile compounds, total phenolic content, total flavonoid content, and antioxidant activity of two holy basil leaves (kaprow in Thai) Ocimum sanctum L. cultivars, kaprow khao and kaprow daeng, after three drying treatments, namely hot air (HA), low relative humidity air drying (LRH), and far-infrared radiation (FIR). Overall, HA dried showed a greater decrease in L values than did LRH and FIR dried for both kaprow cultivars. A significant decrease in total phenolic content (TPC), total flavonoid content (TFC), and ferric reducing antioxidant power (FRAP) was found in hot-air (HA) dried compared to fresh leaves, while TPC, TFC, and FRAP in LRH and FIR dried kaprow were significantly increased. Kaprow daeng and kaprow khao attributes represented by such compounds as β-caryophyllene, methyl eugenol, and eugenol were found to increase during drying. We found that eugenol was a major volatile compound ranging from 18% in HA dried to 23% in FIR dried samples in kaprow khao, whereas methyl eugenol was the main volatile compound in kaprow daeng ranging from 35% in fresh to 49% in FIR dried samples. Our results have demonstrated that LRH and FIR should be considered as a suitable drying method for kaprow with respect to preserving its color, antioxidant property, phenolic compounds, and volatile compounds. The present study has provided useful information for industrial use of kaprow powder production.

Keywords:

• Antioxidant activity
• Flavonoid content
• Holy basil (Ocimum sanctum L.)
• Phenolic content
• Volatile compounds

ACKNOWLEDGMENT

The authors gratefully acknowledge the Office of the Higher Education Commission, Thailand, for their support of this research by grant fund under the program Strategic Scholarships for Frontier Research Network for the Joint Ph.D. Program Thai Doctoral degree.

Notes

Values are expressed as means ± standard deviation. Means with different letters in the same column were significantly different at the level p < 0.05.

Values are expressed as means ± standard deviation. Means with different letters in the same column were significantly different at the level p < 0.05.

Values are expressed as means ± standard deviation. Means with different letters in the same row were significantly different at the level p < 0.05.