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

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 (...
Ausführliche Beschreibung

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), $ IC_{50} $ 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, $ IC_{50} $, 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, $ IC_{50} $, and TCD for the optimized coriander paste decreased significantly and found microbiologically safe. Ausführliche Beschreibung