Effect of Storage Temperature on the Nutritional Value of Curry Leaf
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Abstract:
INTRODUCTION Curry leaf (Murraya koenigii Spreng., Rutaceae), is a popular leafy-spice used in Asian-Indian cuisine for its characterizing authentic flavor and distinct aroma (Fig. 1). The curry leaf is used by Asian Americans originating from South Asia almost daily in its fresh form when available and is preserved as dried or frozen for long-term storage. Interest in greater use of curry leaf has been stimulated since its high antioxidant and anticarcinogenic potential were reported (Khan et al. 1997; Khanum et al. 2000), as well as the changing demographics nationwide that have created a ready market and greater demand for this spice (Palaniswamy 2001). Curry leaf is used in very small quantities for its distinct aroma due to the presence of volatile oils and as a result most studies report on the concentrations of volatile oils and not on the nutritional value and functional properties attributed to antioxidant vitamins and plant pigments. The objective of this study was to evaluate the locally available curry leaves as a source of α-tochopherol, β-carotene, and lutein and study the effect of storage temperature on the concentrations of these vitamins and plant pigments.Keywords:
Curry
Murraya
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Effects of leaf storage on sensory quality,water content and physical state were investigated.The results showed that keeping strips under the conditions temperature of 28~30 ℃,storage time rarely affected smoking quality of cigarette,chemical constitutes and filling power,and the increase of leaf storage time reduced the whole cut rate of tobacco leaf.Leaf storage time influenced water content,temperature and physical property of tobacco leaves.
Tobacco leaf
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Leafy vegetables (curry leaves and drumstick leaves) were dehydrated in cabinet drier at 58±2°C and packed in four packaging materials (200 gauge and 400 gauge LDPE, 200 gauge HDPE and 150 gauge PP) and stored at room temperature (RT) and low temperature (LT) for 3 months to evaluate best package and storage temperature for maximum retention of nutrients in leafy vegetables during storage. HDPE (200 gauge), followed by storage at LT (7±1°C), was found to be good for higher retention of β-carotene, ascorbic acid, chlorophyll content, rehydration ratio, sensory score and less moisture and non-enzymatic browning (NEB) in dehydrated vegetable leaves during 3 months of storage.
Browning
Low-density polyethylene
Leafy vegetables
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