International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 2 (2014)

Effects of blanching and drying treatment on extraction of soluble components from dried Centella asiatica


Nguyen Phuoc Minh

Centella asiatica (L.) is a perennial, creeper, faintly aromatic and a valuable medicinal herb. Fresh leaves of Centella asiatica can be blanched and dried for purpose of making dry product that can be preserved long time to make product for healthy as: dry-leave tea or soluable powder drinks from extracting of dry product. We have realized blanching and drying processes to acquire high quality of dried product. Fresh Centella asiatica leaves are blanched in water at temperature of 85 oC in 30s to obtain green chlorophyll color and and to minimize lossing soluble component. And optimized drying conditions of blanched leaves are: tempertature of 75.5 oC and time of 3.47h, with highest content of soluble component of 34.27% (absoluble dry component) by extracting in water at 90 oC; and dry product contained with content of vitamin C 0.91mg% and asiaticose of 0.684%.
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