Effect of microwave heating time on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves

The aim of this study was to assess the effect of microwave heating time on some bioactive compounds of parsley (Petroselinum crispum) and dill (Anethum graveolens) leaves. Water blended parsley and dill were heated for one, two and three min. Total phenols, chlorophyll, carotenoids, antioxidant activity and color indices were determined before and after treatment. Dill leaves had higher total phenols, chlorophyll, carotenoid and antioxidant activity (1287.00 mg / 100g, 33.97 mg/kg, 45.98 mg/kg and 48.14%, respectively) than parsley leaves (1031.39 mg / 100g, 32.47 mg/kg, 40.00mg/kg and 40.10%, respectively). Total phenols and antioxidant activity of water blended parsley leaves were decreased after 2 min by 32.4 and 8%, as well as after 3 min by 80.2 and 38.27% respectively compared to the unheated sample. Meanwhile, total phenols and antioxidant activity of dill sample recorded 23.7and 30.3% decrease after 2 min reached to 33.0 and 54.8% after 3 min. This work indicated that most of the bioactive compounds of parsley and dill were stable only after one min of microwave heating, however, after 3 min of heating a marked decrease was observed in the tested parameters.

کلیدواژه ها:

Microwave ، Green vegetables ، Antioxidant activity ، DPPH ، Pigments