Effect of drying methods on the quality characteristics of dill (Anethum graveolens) greens

•Results demonstrated that the LHA is the most preferable drying method for dill greens.•Methanolic extracts of dill had a significant effect on scavenging free radicals.•Diisoocytl phthalate, Apiol, Phellandrance α-cymene, were the major volatile compounds.•Dehydrated dill greens with their constituents can serve as a valuable food additive. Different drying methods hot air (HA), 50°C, 58–63% relative humidity (RH); low humidity air (LHA), 50°C and 28–30% RH; and radiofrequency (RF), 50°C, 56–60% RH) were investigated for efficient dehydration of dill (Anethum graveolens) greens with optimal retention of color and constituents. The drying for HA and RF was marginally higher (∼22%) compared to HA. Lightness, greenness and yellowness of LHA dried sample were higher than those of the RF and hot-air dried dill greens. Aqueous methanolic extract of dill greens dehydrated by LHA method exhibited higher anti-oxidant activity. Forty-two compounds were identified representing ∼85% of the volatile oil and the major volatile compounds for fresh and dried dill leaf oil were α-Phellandrene, α-cymene, α-pinene, Apiol, 1,6-Cyclodecodiene, and 1-methyl-5-methylene. Dehydrated dill greens with their constituent polyphenols, carotenoids, ascorbic acid and minerals have been shown good consumer acceptance as well as shelf life and could serve as a valuable food additive to enhance human nutrition.