Adsorption Studies of Radish Leaf Powder

Ankita Ankita,Kamlesh Prasad,T Srivastava,S Rani,S Kakkar

doi:10.1051/matecconf/20165704002

Ankita Ankita, Kamlesh Prasad + Show 3 more

Open Access

https://doi.org/10.1051/matecconf/20165704002

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Abstract

Radish leaves ( Raphanus sativus ) powder fractions was subjected to moisture adsorption isotherms at different isothermal temperature conditions from 15-45°C with an equal interval of 10°C. The sorption data obtained in gravimetric static method under 0.11–0.90 water activity conditions were subjected for sorption isotherms and found to be typical sigmoid trend. Experimental data were assessed for the applicability in the prediction through sorption models fitting and found that Polynomial and GAB equations performed well over all fitted models in describing equilibrium moisture content – equilibrium relative humidity (EMC–ERH) relationships for shelf stable dehydrated radish leaf powder, over the entire range of temperatures condition under study. The net isosteric heat of sorption, differential entropy and free energy were determined at different temperatures and their dependence was seen with respect to equilibrium moisture content.

Highlights

Radish leaves are one among the green leafy vegetable category, like several other leafy vegetables which include mustard leaves, fenugreek leaves, spinach leaves, curry leaves and many more
The static method of sorption isotherm was used to represent the relation between equilibrium moisture content (EMC) of the representative dehydrated radish leaf powder with the equilibrium relative humidity (ERH) of the surrounding environment at a particular temperature
To establish moisture adsorption isotherms, the equilibrium moisture contents were plotted with respect to surrounding's relative humidity values (ERH) maintained at 11.1, 22.9, 32.9, 43.9, 51.8, 64.8, 75.5 and 86.5 at four different temperatures (150C, 250C, 350C and 450C) [15]

Summary

Introduction

Radish leaves are one among the green leafy vegetable category, like several other leafy vegetables which include mustard leaves, fenugreek leaves, spinach leaves, curry leaves and many more. Radish plant come under members of the plant family of Brassiceae, earlier termed as Cruciferae or Cabbage which contains many such vegetables of economic importance [1]. Myrosinase is the name of the enzyme which has the function to produce isothiocyanates from glucosinolates in the presence of moisture (hydrolysis process) which is responsible for the pungency, odor and hot biting flavor in radish leaves. These play an important role in the prevention of diseases like cancer. Radishes were very expensive even these were prized above all crops in Greek by the ancient population [9]

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