Effect of drying temperature and blanching on the degradation of chlorophyll a and b in mint (Mentha spicata Huds.) and basil (Ocimum basilicum): Analysis by high performance liquid chromatography with photodiode array detection

Summary The effect of drying conditions on the preservation of chlorophyll pigments in mint and basil have been investigated in order to determine the effects of drying temperature and whether or not there was a prior blanching.Pigments extracted from fresh and dried samples were analyzed by reversed phase high performance liquid chromatography coupled to a photodiode array detector; isocratic separation was performed on a Zorbax ODS C18 column.The purity of the chromatographic peaks of chlorophylls and breakdown products was investigated. The visible spectra of standard samples of chlorophylls and pheophytins were compared, using least squares normalization with those of peaks from the extracts of fresh and dried mint and basil. The study has shown that chlorophylls were better preserved when drying was preceded by a short blanching; if samples were not blanched before drying, the degradation of chlorophylls a and b was best prevented by drying at low temperatures.