Implications of Dehydration Processing on the Bio‑Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves

Shikku Premachandran, M. and Navin Kumar, Rastogi and Pushpa Murthy, S. (2024) Implications of Dehydration Processing on the Bio‑Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves. Food Biophysics, 19. pp. 1157-1176.

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Abstract

Pimenta dioica (L.) or Allspice leaves is a spicy leaf and its bio-actives, nutrient and therapeutic value, is under-exploited. In this study, the leaves were dehydrated by sun (SD), shade (SHD), cross-flow (CFD), freeze (FD), low temperature low humidity (LTLH), and vacuum (VD) drying. Our focus extended beyond mere kinetics to explore the chemometrics, volatiles and bioactivity of the leaves. Modified page and Lewis models exhibited a superior fit in describing the dehydration process with high R2 value (0.98 – 0.99), lower χ2 and RMSE, with effective moisture diffusivity ranging from 0.26 × ­10−9 to 7.47 × ­10-9 ­m2 /s. SEM exemplifies the matrix of leaf microstructures. FD and CFD retained highest total polyphenol content (70.67 ± 2.13 and 65.58 ± 1.95 mg GE/g), total flavonoid content (61.58 ± 0.95 and 43.34 ± 1.23 mg RE/g), essential oil yield (3.62 ± 0.01 and 3.23 ± 0.02%), volatiles (94.47% and 99.83%) and antioxidant activities (109.43 ± 1.15 mg TE/g and 105.88 ± 2.51). GC–MS analysis revealed eugenol, β-myrcene, chavicol, limonene and 3-octenol as a major compounds and Principal Component Analysis were explained 82.2% of the data variation in volatile compounds. Although effective, FD’s cost-effectiveness is challenging. Conversely, CFD emerged as a more economically viable option, preserving essential nutrients such as ash, protein, carbohydrates, fiber, vital multi-minerals, and intrinsic bioactive components. This study pioneers the exploration of Allspice leaves, unlocking promising avenues in the spice industry for diverse applications. It highlights the need to optimize dehydration methods to preserve nutritional content and bioactive properties, paving the way for further advancements in spice processing technologies.

Item Type:	Article
Uncontrolled Keywords:	Allspice leaves, Drying kinetics, Essential oil, Nutritional, Antioxidant
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	20 Jan 2025 06:59
Last Modified:	20 Jan 2025 06:59
URI:	http://ir.cftri.res.in/id/eprint/18935

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