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Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste

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Abstract

In this study total seventeen experiments, based on Box-Behnken design were carried out to analyze the impact of process parameter, i.e., microwave power (watt), time (min), oil concentration (%), and 15 days storage period on responses chlorophyll a, chlorophyll b, total phenolic content (TPC), total flavonoid content (TFC), IC50 and total color difference (TCD) of cumin, black pepper incorporated coriander paste. It was analyzed that all three process parameters significantly (p < 0.001, p < 0.01) affected the responses at a linear, quadratic, and interactive level. Optimized cumin, black pepper, and mustard oil incorporated coriander leaves paste were obtained at microwave power (300 watts), time (2 min), and oil concentration (1.5%), FTIR and GC–MS analysis were also done with optimized paste. The experimental values of chlorophyll a, chlorophyll b, TPC, TFC, IC50, and TCD of optimized cumin, black pepper incorporated coriander paste was 7.76 mg/g, 3.5 mg/g, 20.87 mg GAE/g, 22.55 mg CE/g, 2.43, and 33.89 respectively. During 15 days storage period at refrigeration temperature, it was observed that values of chlorophyll a, chlorophyll b, TPC, TFC, IC50, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe.

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Authors and Affiliations

  1. Department of Life Sciences, Graphic Era Deemed To Be University, Dehradun, India

    Sanjay Kumar, Ishika Jain, Akansha Khare, Vinod Kumar & Pankaj Gautam

  2. Peoples’ Friendship, University of Russia, (RUDN University), Moscow, 117198, Russia

    Vinod Kumar

  3. University Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India

    Smita Singh

  4. Department of Allied Health Sciences, University of Petroleum and Energy Studies, Bidholi, Dehradun, India

    Shuchi Upadhyay

  5. Department of Biotechnology, Graphic Era Deemed To Be University, Dehradun, India

    Jigisha Anand

  6. Department of Chemistry, Uttaranchal University, Dehradun, India

    Ajay Singh & Uma Goswami

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Kumar, S., Jain, I., Khare, A. et al. Numerical optimization of microwave treatment and impact of storage period on bioactive components of cumin, black pepper and mustard oil incorporated coriander leave paste. Food Measure 16, 2071–2085 (2022). https://doi.org/10.1007/s11694-022-01326-0

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