THE INFLUENCE OF THE DRYING PROCESS ON PLANT PIGMENT CONTENT IN SELECTED HERBS

Abstract

Plant pigments are important functional molecules in photosynthetic organisms and have been recognized as photoprotective compounds. This research aimed to determine the content of plant pigments in selected herbs and the influence of the drying process on the stability of chlorophylls and carotenoids. Coriander (Coriandrum sativum), parsley (Petroselinum crispum), dill (Anethum graveolens), and basil (Ocimum basilicum) were selected for analysis. Fresh herb material (0.5 g) was analyzed for plant pigment composition, including total chlorophyll, chlorophyll a and b, and total carotenoids. Following the initial assessment, samples were subjected to two dehydration treatments: air-drying and oven-drying at 45°C. Plant pigments were extracted from fresh and dried herbs using 80% (v/v) acetone. The concentrations of individual pigment fractions were determined spectrophotometrically by measuring absorbance at 470 nm, 648.6 nm, and 663.2 nm, following standard procedures for the quantification of photosynthetic pigments. Fresh parsley showed the highest total chlorophyll content (524.38±7.13 mg/100g), which was followed by the highest chlorophyll a (Chl a) and chlorophyll b (Chl b) content, with a Chl a/Chl b ratio of 1:2. Oven-dried basil had the lowest total chlorophyll content (196.83±4.95 mg/100 g dw). 
Fresh parsley showed the highest carotenoid content (114.99±2.04 mg /100 g dw), and air-dried basil samples had the lowest carotenoid content (23.85±0.95mg/100 g dw). The drying process showed a significant impact on plant pigments, with a consistent trend toward their degradation during dehydration. Nevertheless, the specific drying technique employed exerted only a minimal effect on the overall pigment content.