Journal of Food Processing & Technology

Journal of Food Processing & Technology
Open Access

ISSN: 2157-7110



Effect of microwave treatments on some bioactive compounds of parsley (Petroselinum Crispum) and dill (Anethum graveolens) leaves

Sahar M Kamel

The aim of the present study was to evaluate the effect of microwave heating, (for one, two and three minutes) on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves blended in water. The effect of microwave drying process of parsley and dill leaves was also studied. Total phenols, antioxidant activity, chlorophyll, caroteoids and color indices were determined in this study. According to the obtained results, dill leaves contain higher total phenols, antioxidant activity and carotenoids (1287.00 mg as gallic acid / 100g, 48.14% and 45.98mg/kg, respectively) than parsley leaves (1031.39 mg as gallic acid/100g, 40.10% and 40.00mg/kg, respectively). Total phenols, antioxidants activity and carotenoid contents of parsley and dill heated samples significantly (p<0.05) increased after one minute of heating. Then gradual decrease was observed in the same parameters after 2 and 3 minutes in both parsley and dill. Significant decrease in all tested parameters was observed in microwave dried samples compared to the fresh state. Antioxidant activity decreased 20% in dried parsley and 30.3% in dried dill compared to fresh samples. This work indicated that the tested  bioactive compounds of parsley and dill was stable only after one minute of microwave heating, however, after 3min of heatinf 32.3 to 80% decrease was observed in these parameters.