Physical and chemical characterization of Corchorus olitorius leaves dried by different drying techniques

Abstract Molokhia, Corchorus olitorius , is a popular leafy vegetable, known in many world regions as good source of nutritional and medicinal properties. Due to its short shelf life the limited harvesting time, processing such drying techniques permit preserve provide it throughout year. In present study, was attempted reveal main physical chemical characteristics molokhia leaves. Also, three techniques, shade (SHD), convective (COD), microwave (MID), have been applied study kinetics their effects. The analysis demonstrated that leaves are phenolic compounds, flavonoids, chlorophylls pigments. Those bioactive compounds provided with considerable antiradical scavenging reducing capacities. Drying time decreased from days, case SHD, some hours when using COD, less than 20 min MID. Increasing temperature power input increased rate. Modelling MID inputs (350, 500 750 W) COD at 60 °C exhibited high fitting for most empirical models (R 2 > 0.980). SHD deleterious on colour. preserved content phenolics, thus antioxidant activity On contrary, 80 had detrimental effect previous components activity. Vega-Gálvez model can be presented best-fitted describe rehydration dried Rheological aqueous extracts grinding increase mucilage diffusion. obtained results could help industrials choose convenient method more subject recommended.