• Users Online: 186
  • Print this page
  • Email this page
Year : 2023  |  Volume : 2  |  Issue : 1  |  Page : 60-66

Drying diverse temperatures alters the Physico-chemical and phytochemical properties of moringa flowers

Department of Chemistry, Dhaanish Ahmed Institute of Technology, Coimbatore, Tamil Nadu, India

Correspondence Address:
P Selvakumar
Department of Chemistry, Dhaanish Ahmed Institute of Technology, Coimbatore - 641 105, Tamil Nadu
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/jpdtsm.jpdtsm_77_22

Rights and Permissions

BACKGROUND: Moringa flowers are most excellent suited for both raw and lightly cooked application such as frying or simmer. Moringa flowers are a good quality foundation of vitamin A, a nutrient that can facilitate boost the immune system and guard overall vision health. Moringa oleifera contains vital nutrients such as minerals, vitamins and phytochemicals such as tannins and flavonoids. AIMS AND OBJECTIVE: The present work aims to study the optimization and quality attributes retention in moringa flower through freeze dryer (FD) because the conventional drying process takes more time and energy which also affects the product quality and safety. MATERIALS AND METHODS: Different solvents, such as ethanol, chloroform, hexane, acetone and ethyl acetate, were used to determine the presence of phytochemicals (alkaloids, tannins, flavonoids, steroids, terpenoids and saponins) in the moringa flower. RESULTS: From Qualitative and quantitative screenings of moringa flower, the phytochemicals were highly present in methanol and ethanol extracts. Dried moringa flower powder was prepared by using fresh moringa flower, steam blanched for 2-5 min and then sulfated at 0.1% for 10 min. After that, the dehydration process was performed at different temperatures (45, 55 and 65°C) in an FD drier. FD dried moringa flower powder at 55°C was found maximum physicochemical properties and higher retention of phytochemical with special reference to β – carotene (55.41 mg), total antioxidant (460.18 mg), flavonoids (19.34 mg/RE), phenol (234.13 mg/GAE), vitamin C (485.09 mg). CONCLUSION: According to the findings of this study, FD drying is one of the best drying techniques for preserving nutritional quality features while also being efficient and cost-effective for the entire food processing industry.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded14    
    Comments [Add]    

Recommend this journal