The present study focuses on studying the influence of various edible biopolymer coatings at seve... more The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the...
Cherry cultivar Misri (Bigarreau Noir Grossa) was used for making candy. Pitting of fruit was don... more Cherry cultivar Misri (Bigarreau Noir Grossa) was used for making candy. Pitting of fruit was done manually and KMS (0.2%) was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 (C0 = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%) and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine (0.05%) followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid (T0 = 0%, T1 = 1%, T2 = 1.5%, T3 = 2%) and then concentrated subsequently till desired TSS of 70° Brix was attained. The samples were dried in cabinet drier at 80 ± 20 °C till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars (%), total sugars (%) during storage while as moisture content (%) decreased. The product developed was found economically profitable and viable for commercial production.
Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol + water (50:50 v /... more Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol + water (50:50 v / v), water & acidified methanol (99 ml methanol +1 ml HCl) were analyzed for DPPH radical scavenging activity, Reducing power, Total phenolics, Hydroxyl radical scavenging activity, FRAP & Lipid peroxidation. Antiproliferative activity was determined by MTT assay using brain cancer cell lines. Antioxidant activity in all the solvents increased in a dose dependent fashion with increase in volume of extracts used. Amongst different solvents used, ethanol in general showed highest antioxidant activity. Extracts showed a good antiproliferative property as evidenced by % increase in cell death on addition of fruit extracts. Persimmon has a promising potential to be used against many deadly diseases, which may be owed to its good antioxidant properties.
Flavonoids, perhaps the most important single group of phenolics in foods, comprise a
group of ov... more Flavonoids, perhaps the most important single group of phenolics in foods, comprise a group of over 4000 C15 aromatic plant compounds with multiple substitution patterns. Anthocyanins are members of the flavonoid group of phytochemicals, a group predominant in teas, wines, fruits, vegetables, nuts, olive oil, cocoa, and cereals. The colorful anthocyanins are the most recognized, visible members of the bioflavonoid phytochemicals with proven human health benefits of myriad nature. Anthocyanin isolates and anthocyanin-rich mixtures of bioflavonoids provide protection from DNA cleavage, estrogenic activity, enzyme inhibition, boosting production of cytokines, antiinflammatory activity, lipid peroxidation, decreasing capillary permeability and fragility, and membrane strengthening. To add to the importance of anthocyanin pigments in human health, both in vitro and in vivo research trials have amply demonstrated their marked ability to reduce cancer cell proliferation and to inhibit tumor formation. The capacity of anthocyanin pigments to interfere with the process of carcinogenesis seems to be linked to multiple potential mechanisms of action including inhibition of cyclooxygenase enzymes and potent antioxidant potential. Another feather in cap is the role of anthocyanins in cardiovascular disease protection which is strongly linked to oxidative stress protection.
The total antioxidant activities of seven different vegetables were measured by FRAP method toget... more The total antioxidant activities of seven different vegetables were measured by FRAP method together with their estimation of total phenolic content by Folin-Ciocalteau method. Coriander and tomato belonged to high anti-oxidant activity group. In the medium group; capsicum, carrot and onion scored anti-oxidant activity of 5.65, 3.46 and 4.24 μ M Fe2+ /g FW respectively. Cucumber and radish were identified as vegetables of low anti-oxidant activity with a score of 1.12 and 1.96μ M Fe2+ /g FW respectively. Amongst the vegetables under study, three groups of vegetables could be identified which contained high, medium and low phenols. Coriander, tomato and capsicum were found to have high phenolic content ranging from 16.35 to 19.75 mg CE/100g FW. Carrot, onion and radish belonged to medium group with phenolic content ranging from 13.22 to 13.39 mg CE/100g FW. Cucumber was a solitary vegetable where total phenols were found to have as low as 10.82 mg CE/100g FW. The relationship which emerged on the basis of correlation between anti-oxidant activity and total phenolic content was found to be positive and strong. On the basis of regression analysis, it was found that independent variable, total phenols and dependent variable, anti-oxidant activity is linearly related.
The present study focuses on studying the influence of various edible biopolymer coatings at seve... more The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room temperature (relative humidity: 90%). Kiwi slices were coated by dipping in xanthan gum (0.1, 0.2, 0.3% w/v), alginate (1, 2, 3% w/v) and chitosan (0.25, 0.50, 0.75% w/v) solutions for 2 min. Kiwi fruit slices without any treatment were designated as the control. Compared to the control, all coated samples retained higher ascorbic acid, titratable acidity, total phenolic component and antioxidant capacity levels. However, xanthan-gum-coated slices retained significantly higher amounts of total phenolics in comparison to alginate- and chitosan-coated slices (p ≤ 0.05). HPLC analysis showed the presence of neochlorogenic acid, chlorogenic acid, ellagic acid and epicatechin. The results suggest that the xanthan gum can be utilized to enhance the...
Cherry cultivar Misri (Bigarreau Noir Grossa) was used for making candy. Pitting of fruit was don... more Cherry cultivar Misri (Bigarreau Noir Grossa) was used for making candy. Pitting of fruit was done manually and KMS (0.2%) was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 (C0 = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%) and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine (0.05%) followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid (T0 = 0%, T1 = 1%, T2 = 1.5%, T3 = 2%) and then concentrated subsequently till desired TSS of 70° Brix was attained. The samples were dried in cabinet drier at 80 ± 20 °C till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars (%), total sugars (%) during storage while as moisture content (%) decreased. The product developed was found economically profitable and viable for commercial production.
Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol + water (50:50 v /... more Extracts from persimmon using various solvents i.e. ethanol, methanol, ethanol + water (50:50 v / v), water & acidified methanol (99 ml methanol +1 ml HCl) were analyzed for DPPH radical scavenging activity, Reducing power, Total phenolics, Hydroxyl radical scavenging activity, FRAP & Lipid peroxidation. Antiproliferative activity was determined by MTT assay using brain cancer cell lines. Antioxidant activity in all the solvents increased in a dose dependent fashion with increase in volume of extracts used. Amongst different solvents used, ethanol in general showed highest antioxidant activity. Extracts showed a good antiproliferative property as evidenced by % increase in cell death on addition of fruit extracts. Persimmon has a promising potential to be used against many deadly diseases, which may be owed to its good antioxidant properties.
Flavonoids, perhaps the most important single group of phenolics in foods, comprise a
group of ov... more Flavonoids, perhaps the most important single group of phenolics in foods, comprise a group of over 4000 C15 aromatic plant compounds with multiple substitution patterns. Anthocyanins are members of the flavonoid group of phytochemicals, a group predominant in teas, wines, fruits, vegetables, nuts, olive oil, cocoa, and cereals. The colorful anthocyanins are the most recognized, visible members of the bioflavonoid phytochemicals with proven human health benefits of myriad nature. Anthocyanin isolates and anthocyanin-rich mixtures of bioflavonoids provide protection from DNA cleavage, estrogenic activity, enzyme inhibition, boosting production of cytokines, antiinflammatory activity, lipid peroxidation, decreasing capillary permeability and fragility, and membrane strengthening. To add to the importance of anthocyanin pigments in human health, both in vitro and in vivo research trials have amply demonstrated their marked ability to reduce cancer cell proliferation and to inhibit tumor formation. The capacity of anthocyanin pigments to interfere with the process of carcinogenesis seems to be linked to multiple potential mechanisms of action including inhibition of cyclooxygenase enzymes and potent antioxidant potential. Another feather in cap is the role of anthocyanins in cardiovascular disease protection which is strongly linked to oxidative stress protection.
The total antioxidant activities of seven different vegetables were measured by FRAP method toget... more The total antioxidant activities of seven different vegetables were measured by FRAP method together with their estimation of total phenolic content by Folin-Ciocalteau method. Coriander and tomato belonged to high anti-oxidant activity group. In the medium group; capsicum, carrot and onion scored anti-oxidant activity of 5.65, 3.46 and 4.24 μ M Fe2+ /g FW respectively. Cucumber and radish were identified as vegetables of low anti-oxidant activity with a score of 1.12 and 1.96μ M Fe2+ /g FW respectively. Amongst the vegetables under study, three groups of vegetables could be identified which contained high, medium and low phenols. Coriander, tomato and capsicum were found to have high phenolic content ranging from 16.35 to 19.75 mg CE/100g FW. Carrot, onion and radish belonged to medium group with phenolic content ranging from 13.22 to 13.39 mg CE/100g FW. Cucumber was a solitary vegetable where total phenols were found to have as low as 10.82 mg CE/100g FW. The relationship which emerged on the basis of correlation between anti-oxidant activity and total phenolic content was found to be positive and strong. On the basis of regression analysis, it was found that independent variable, total phenols and dependent variable, anti-oxidant activity is linearly related.
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(0.2%) was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 (C0 = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%) and stored in
jars for 4 weeks. Thereafter, application of colour was done using Erythrosine (0.05%) followed by dipping pitted fruits in sugar syrup
for 24 hours. The samples were treated with 4 levels of citric acid (T0 = 0%, T1 = 1%, T2 = 1.5%, T3 = 2%) and then concentrated
subsequently till desired TSS of 70° Brix was attained. The samples were dried in cabinet drier at 80 ± 20 °C till constant moisture was
attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was
gradual increase in reducing sugars (%), total sugars (%) during storage while as moisture content (%) decreased. The product
developed was found economically profitable and viable for commercial production.
group of over 4000 C15 aromatic plant compounds with multiple substitution patterns.
Anthocyanins are members of the flavonoid group of phytochemicals, a group
predominant in teas, wines, fruits, vegetables, nuts, olive oil, cocoa, and cereals. The
colorful anthocyanins are the most recognized, visible members of the bioflavonoid
phytochemicals with proven human health benefits of myriad nature. Anthocyanin
isolates and anthocyanin-rich mixtures of bioflavonoids provide protection from DNA
cleavage, estrogenic activity, enzyme inhibition, boosting production of cytokines, antiinflammatory
activity, lipid peroxidation, decreasing capillary permeability and fragility,
and membrane strengthening. To add to the importance of anthocyanin pigments in
human health, both in vitro and in vivo research trials have amply demonstrated their
marked ability to reduce cancer cell proliferation and to inhibit tumor formation. The
capacity of anthocyanin pigments to interfere with the process of carcinogenesis seems
to be linked to multiple potential mechanisms of action including inhibition of
cyclooxygenase enzymes and potent antioxidant potential. Another feather in cap is the
role of anthocyanins in cardiovascular disease protection which is strongly linked to
oxidative stress protection.
(0.2%) was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 (C0 = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%) and stored in
jars for 4 weeks. Thereafter, application of colour was done using Erythrosine (0.05%) followed by dipping pitted fruits in sugar syrup
for 24 hours. The samples were treated with 4 levels of citric acid (T0 = 0%, T1 = 1%, T2 = 1.5%, T3 = 2%) and then concentrated
subsequently till desired TSS of 70° Brix was attained. The samples were dried in cabinet drier at 80 ± 20 °C till constant moisture was
attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was
gradual increase in reducing sugars (%), total sugars (%) during storage while as moisture content (%) decreased. The product
developed was found economically profitable and viable for commercial production.
group of over 4000 C15 aromatic plant compounds with multiple substitution patterns.
Anthocyanins are members of the flavonoid group of phytochemicals, a group
predominant in teas, wines, fruits, vegetables, nuts, olive oil, cocoa, and cereals. The
colorful anthocyanins are the most recognized, visible members of the bioflavonoid
phytochemicals with proven human health benefits of myriad nature. Anthocyanin
isolates and anthocyanin-rich mixtures of bioflavonoids provide protection from DNA
cleavage, estrogenic activity, enzyme inhibition, boosting production of cytokines, antiinflammatory
activity, lipid peroxidation, decreasing capillary permeability and fragility,
and membrane strengthening. To add to the importance of anthocyanin pigments in
human health, both in vitro and in vivo research trials have amply demonstrated their
marked ability to reduce cancer cell proliferation and to inhibit tumor formation. The
capacity of anthocyanin pigments to interfere with the process of carcinogenesis seems
to be linked to multiple potential mechanisms of action including inhibition of
cyclooxygenase enzymes and potent antioxidant potential. Another feather in cap is the
role of anthocyanins in cardiovascular disease protection which is strongly linked to
oxidative stress protection.