Volume : 6, Issue : 2, February - 2017

Effect of Drying on Total Bitter Contents in Gentiana kurroo Leaves

Shipra Sharma, Dr. V. K. Varshney, Dr. Vishavjit Kumar

Abstract :

<p>&nbsp;<b style="text-align: justify; font-size: 12px;"><span style="font-size:12.0pt;line-height:200%;font-family:&quot;Times New Roman&quot;,serif">The leaves of <i>Gentiana kurro </i>Royle was harvested from </span></b><b style="text-align: justify; font-size: 12px;"><span style="font-size:12.0pt;line-height:200%;font-family:&quot;Times New Roman&quot;,serif;&#10;mso-bidi-font-style:italic">a period between</span></b><b style="text-align: justify; font-size: 12px;"><span style="font-size:12.0pt;line-height:200%;font-family:&quot;Times New Roman&quot;,serif"> May to December 2011 for three different developmental phases (before flowering, flowering and after flowering) for determination of the total bitters. The best development phase was identified and its leaves were further subjected to three different drying methods &ndash;sun dry, shade dry and oven dry (40</span></b><b style="text-align: justify; font-size: 12px;">^{<span style="font-size:12.0pt;line-height:200%;&#10;font-family:&quot;Times New Roman&quot;,serif;mso-fareast-font-family:MTSYB">◦</span>}</b><b style="text-align: justify; font-size: 12px;"><span style="font-size:12.0pt;line-height:200%;font-family:&quot;Times New Roman&quot;,serif">C). In shade dry, sun dry and oven dry the total bitters were found to be 2.62%, 2.40% and 1.98% respectively. The total bitters strongly depended on the drying method.</span></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;text-align:&#10;justify;line-height:200%;mso-layout-grid-align:none;text-autospace:none"><b><span style="font-size:12.0pt;line-height:200%;font-family:&quot;Times New Roman&quot;,serif"><o:p></o:p></span></b></p>