Vol. 11, Issue 10 (2022)

Microwave Vaccum Drying (MVD) seems to be the best option for drying heat-sensitive food products, mainly leafy vegetable products. Spearmint (Mentha spicata) is principally known for its functional and medicinal food properties. In this study, the physicochemical characteristics of mint leaves are explained by drying in MVD. This is an assisted drying method that scopes to improve the quality of the product by preserving micro-nutrients. Here, three different microwave power levels (450 W, 630 W, and 810 W) and a vacuum of about 650 mm/Hg were used to investigate the physical and chemical characteristics of spearmint leaves. Data were analysed using one-way ANOVA. Maximum TPC and DPPH radical scavenging activity were attained at 630 W microwave power.