PREPARATION AND CHARACTERIZATION OF BETEL (Piper betel Linn) FLAVOURED WATER
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Date
2022
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, CHENNAI
Abstract
A purpose of this study is to characterize the bioactive compounds from two
varieties of extracted betel leaf volatile oil and to develop flavoured water with
chosen betel leaf volatile oil. The drying of betel leaf was performed by two different
drying methods such as tray dryer and solar tunnel drying from two different varieties
namely pachaikodi and vellaikodi variety betel leaf. Thin layer drying model were
fitted to the drying of betel leaf. Logarithmic model was best fitted to tray drying with
respect to their variety. Logarithmic model and page model was best fitted to solar
dried pachaikodi and vellaikodi variety betel leaf respectively. The dried betel leaf
powder was assessed for its proximate composition and physico-chemical properties.
Extraction was carried out with dried betel leaf powder by means of solvent
extraction techniques using soxhlet extraction apparatus. Extracted betel leaf volatile
oil was evaluated for its physico-chemical and functional properties. The
characterization of bioactive compound from extracted betel leaf volatile oil was
quantified by Gas Chromatography - Mass Spectroscopy. Based on the GC-MS
report, solar dried Pachaikodi variety betel leaf volatile oil was considered as best and
chosen for development of flavoured water.