Effect of various drying methods on quality and flavor characteristics of mint leaves (Mentha spicata L.)

Mint leave s were dehydrated by hot air, shade as well as microwave drying and the respective drying time found, to lower the moisture content from (88%) to around (5%).The qualities of the dried product s were asse ssed by determining the moisture, chlorophyll, carotenoid, polyphenols, color and volatile oil.In microwave drying, despite the less drying time, there were appreciable losses of volatile oil, chlorophyll and other components when compared t o the fresh mint leave s. Re sults showed that Hot Air Drying (HAD) at 45C followed by Micro W ave Drying (MW D) at 900 Watt s possessed better quality parameters in the dried products sugge sting that Hot Air Drying ( HAD) was m ost suitable although it took more time compared to Micro Wave Drying (MWD).