Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction

Gitasree Borah; Bhaskar Protim Mahanta; Begom Rifah Samia; Siddhartha Proteem Saikia; Saikat Haldar

doi:10.1002/ffj.3775

journal article Feb 04, 2024

Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction

Gitasree Borah Bhaskar Protim Mahanta Begom Rifah Samia Siddhartha Proteem Saikia

Saikat Haldar

Flavour and Fragrance Journal Vol. 39 No. 3 pp. 139-145 · Wiley

View at Publisher Save 10.1002/ffj.3775

Abstract

AbstractSpiny coriander (Eryngium foetidum L.) is a traditional food flavouring herb of tropics with coriander‐like odour. This study evaluated six different drying conditions (sun, shade, oven at 40°C and 60°C, microwave, freeze‐drying) for spiny coriander leaves, emphasizing on the drying time, essential oil yield and composition. Fatty aldehydes, especially trans‐2‐dodecenal, majorly abundant key aromatic flavour of spiny coriander underwent probable enzymatic reduction to alcohols upon long‐term oven‐drying, affecting the oil quality. Non‐conventional techniques like microwave and freeze‐drying, despite their certain advantages significantly reduced the oil yield (0.030%–0.031%) in comparison to fresh leaves (0.045%). Sun drying was found to be superior among the tested conditions, considering a reasonable drying time (4 h) and ability to retain the oil yield (0.043%), composition (quality) and chlorophyll content. It can be a sustainable drying technique for spiny coriander in the tropical region with abundant sunlight, especially for its value addition and commercialization in future.

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Details

Published: Feb 04, 2024
Vol/Issue: 39(3)
Pages: 139-145
License: View

Authors

G

Gitasree Borah

Agrotechnology and Rural Development Division CSIR‐North East Institute of Science and Technology (NEIST) Jorhat Assam India; Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India

B

Bhaskar Protim Mahanta

Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India; Centre for Pre‐clinical Studies, CSIR‐North East Institute of Science and Technology (NEIST) Jorhat Assam India

B

Begom Rifah Samia

Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India; Centre for Pre‐clinical Studies, CSIR‐North East Institute of Science and Technology (NEIST) Jorhat Assam India

S

Siddhartha Proteem Saikia

Agrotechnology and Rural Development Division CSIR‐North East Institute of Science and Technology (NEIST) Jorhat Assam India; Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India

S

Saikat Haldar

Academy of Scientific and Innovative Research (AcSIR) Ghaziabad Uttar Pradesh India; Centre for Pre‐clinical Studies, CSIR‐North East Institute of Science and Technology (NEIST) Jorhat Assam India

Cite This Article

Gitasree Borah, Bhaskar Protim Mahanta, Begom Rifah Samia, et al. (2024). Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction. Flavour and Fragrance Journal, 39(3), 139-145. https://doi.org/10.1002/ffj.3775

Impact of post‐harvest drying on the volatile flavours of spiny coriander (Eryngium foetidum L.): Emphasis on fatty aldehyde reduction

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