Carotenoids retention in processed curry leaves (Murraya koenigii L. Spreng)

Lutein content and b-carotene content of dried curry leaves (Murraya koenigii L. Spreng) by various methods [microwave,
combo, infrared (IR), hot air oven, freeze drying, cross flow tray drying, sun and shade drying] have been evaluated. The dried
leaves were treated with ice-cold acetone to get the extracts (0.69–3.64% w/w) on dry weight basis. Lutein content and
b-carotene content of all these extracts were determined by high-performance liquid chromatography using an established
method and found in the range of 8.2–99.5 mg/100 g and 2.9–19.2 mg/100 g, respectively. The results indicated that the
microwave processed leaves contain higher levels of lutein (99.4 mg/100 g) and b-carotene (19.2 mg/100 g) compared with other
drying methods. The cross flow dried (8.2 mg/100 g and 3.5 mg/100 g) and IR dried samples (23 mg/100 g and 2.9 mg/100 g)
retained minimum amount of lutein and b-carotene, respectively.