Effect of Various Drying Methods on Flavor Characteristics and Physicochemical Properties of Dried Curry Leaves (Murraya koenigii L. Spreng).

Curry leaves (Murraya koenigii. L. Spreng) dried using microwave,
combo (combination of microwave and convection), infrared
(IR), inert gas, hot air oven, cross-flow tray, freeze drying, and the
effect of drying on flavor and quality characteristics such as chlorophyll
analyzed by spectrophotometry and Ca, Fe, Mg, Cu, Na, K,
and Zn by atomic absorption spectrophotometry (AAS) were compared
with sun and shade drying along with fresh leaves. Clevenger
hydrodistillation indicated that the shade-dried leaves (1.34%)
retained a higher amount of essential oil followed by microwave-dried
leaves (1.06%). About 65 components were identified by gas chromatography–
mass spectroscopy (GC-MS) analysis and microwave
drying retained a comparatively greater number of volatiles followed
by combo-, IR-, and inert gas–dried samples. b-caryophyllene, Eb-
ocimene, and italicene ether were found in all of the dried samples
but in variable proportions.