Dehydration leads to quality defects in cilantro such as loss in structure, color, aroma and flavor. Solvent extraction with compressed propane may improve the dehydrated quality. In the present study, effect of drying temperature, particle size, and propane extraction on color, volatile composition, and fatty acid composition of cilantro was evaluated. Cilantro was dehydrated (40°C or 60°C), size reduced and separated into three particles sizes, and extracted with compressed propane at 21-27°C. Major volatile compounds found in dried cilantro were E-2-tetradecenal, dodecanal, E-2-dodecenal, and tetradecanal. Major fatty acids were linoleic acid and α-linolenic acid. Drying at 60°C compared to 40°C resulted in better preservation of color (decrease in browning index values) and volatile compounds. Propane extraction led to a positive change in color values and a decrease in volatile composition, oil content, and fatty acid composition.
Keywords: Cilantro; Color; Dehydration; Fatty acid; Propane; Volatile flavor.
Published by Elsevier Ltd.