EFFECT OF DRYING TEMPERATURE ON BIOACTIVE COMPONENTS AND PHYSICAL PROPERTIES OF CURRY LEAVES (Murraya koenigii) POWDER

Abstract

This study was aimed to determine the effect of drying temperature on bioactive components and physical properties of curry leaves (Murraya koenigii) powder. The fresh curry leaves were collected from Dharan-14, Vijayapur, Nepal. The leaves were passed through the destalking and cleaning procedures. Subsequently, the curry leaves were subjected to cabinet drying at temperatures of at 45 ℃, 55 ℃ and 65 ℃ until the moisture content reached 5%. The dried leaf was then ground into a fine powder. The bioactive components, including antioxidant activity, polyphenol content, flavonoid content, chlorophyll, and tannin, were assessed in both fresh (control) and dried samples. Additionally, physical properties, including bulk density, solubility, oil absorption capacity, and swelling capacity, were conducted. Proximate analysis showed that curry leaves are nutritious in term of protein, fiber, fat, ash, carbohydrate and rich in bioactive components The findings indicated that drying curry leaf at higher temperatures resulted in a significant loss of bioactive components. However, drying at 55°C exhibited a lower reduction in bioactive components compared to other temperatures. It was observed that an increase in temperature corresponded to a decrease in the bioactive component levels. Total phenolic content and flavonoids were maximum while chlorophyll, tannin content and antioxidant activity decreased at 55℃. The physical properties of curry leaf like oil absorption capacity (OAC) and swelling capacity increased with drying temperature while bulk density and solubility decreases with the increase in temperature. All samples analyzed in the study showed that the low-temperature drying method was superior for obtaining higher levels of bioactive components.